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.

Source: IBNS