• How To Cook Great Curry Recipes
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  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes
  • How To Cook Great Curry Recipes

Paneer Birbali

1 kg – paneer, block
1 cup – oil
2/3 tsp – green cardamoms
2 – bayleaves
1/2 tsp – cumin seeds
3 – cinnamon sticks
2 1/2 tbsp – ginger paste
2 1/2 tbsp – garlic paste
2 tsp – red chilli powder
1/2 cup – onions, chopped
1 1/2 cups – tomatoes, chopped
1/2 tsp – mace powder
Salt to taste
1 1/2 tsp – cream
3/4 cup – gram flour or maize flour
3 tbsp – milk
3 tsp – green coriander, chopped
Directions
In a pan heat 1/3 cup of oil.
Add cardamoms, Bay leaves, cumin seeds and cinnamon sticks, sauté over medium heat for 30 seconds.
Add the ginger and garlic pastes, red chilli powder and onions, sauté for 5 minutes.
Add the tomatoes and 1 1/2 cups of water. Cook for 10 minutes or until the oil separates from the gravy.
Then add mace, salt and three fourths of the cream stir well.
Strain the gravy and keep to one side.
In a bowl mix the gram flour in milk to make a thick batter.
Coat the paneer block with the batter, with the remaining oil fry until light brown.
Remove slice the paneer lengthwise.
Place on a platter and pour the hot sauce over it.