Ingredients:

• 1 kg – Paneer
• 1 cup – oil
• 3 tsp – green Cardamoms
• 2 – Bay Leaves
• 3 tsp – Cumin seeds
• 3 – Cinnamon sticks
• 2.5 tbsp – Ginger paste
• 2.5 tbsp – Garlic paste
• 2 tsp – Red Chilli powder
• 1/2 cup – onions, chopped
• 1.5 cups – tomatoes, chopped
• 1/2 tsp – Mace powder
• Salt to taste
• 1.5 tbsp – Cream
• 3/4 cup – gram flour or Maize flour
• 3.5 tbsp – Milk
• 3 tsp – green coriander, chopped
• 1.5 tsp – ginger, julienned
• 1/2 cup – Cashew nuts

Method:

1. Heat 1/3 cup oil in a pan. Add cardamoms, bay leaves, cumin seeds and cinnamon sticks. Saute over medium heat for 30 seconds.
2. Add the ginger and garlic paste, red chilli powder and onions. Saute for 5 minutes.
3. Add the tomatoes and 1.5 cups of water.
4. Cover and cook over medium heat for 5-10 minutes.
5. Uncover, stir and cook for another 5 minutes, or until the oil separates from the gravy.
6. Add mace, salt and the cream.
7. Strain the gravy and keep aside.
8. Mix the gram flour in milk to make a thick batter.
9. Beat the batter for 3 minutes.
10. Coat the paneer with the batter.
11. Heat the remaining oil in a pan and shallow-fry paneer until light brown.
12. Slice the paneer lengthwise.
13. Place on a platter and pour the hot sauce over it.
14. Garnish with chopped coriander leaves and ginger juliennes.
15. Sprinkle with crushed cashews.

Recipe courtesy of IBNS