Paneer Birbali Recipe

Ingredients:
Paneer - 1 kg, block
Oil - 1 cup
Green Cardamoms - 2/3 tsp
Bayleaves - 2
Cumin Seeds - 2/3 tsp
Cinnamon Sticks - 3
Ginger Paste - 2 1/2 tbsp
Garlic Paste - 2 1/2 tbsp
Red Chilli Powder - 2 tsp
Onions - 1/2 cup, chopped
Tomatoes - 1 1/2 ups, chopped
Mace Powder - 1/2 tsp
Salt to taste
Cream - 1 1/2 tsp
Gram Flour or Maize Flour - 3/4 cup
Milk - 3 1/2 tbsp
Green Coriander - 3 tsp, chopped
Ginger - 1 1/2 tsp, julienned, long, thin strips
Cashewnuts - 1/2 cup

Method:
1. Heat 1/3 cup oil in a pan.
2. Add cardamoms, Bayleaves, cumin seeds and cinnamon sticks, saute over medium heat for 30 seconds.
3. Add the ginger and garlic pastes, red chilli powder and onions.
4. Saute for 5 minutes.
5. Add the tomatoes and 1 1/2 cups of water.
6. Cover and cook over medium heat for 5 to 10 minutes.
7. Uncover, stir and cook for another 5 minutes, or until the oil separates from the gravy.
8. Add mace, salt and three fourths of the cream.
9. Strain the gravy and keep aside.
10. Mix the gram flour in milk to make a thick batter.
11. Beat the batter for 3 minutes.
12. Coat the paneer block with the batter.
13. Heat the remaining oil in a pan and shallow fry until light brown.
14. Slice the paneer lengthwise.
15. Place on a platter and pour the hot sauce over it.
16. Garnish with chopped coriander leaves and ginger juliennes.
17. Sprinkle with crushed cashewnuts.
18. Serve.