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1: Cut the paneer into thick slices. Coat it with salt and turmeric powder.

2: Heat oil in a pan, preferably non-stick. Add curry leaves to prevent sticking. Add the paneer and fry it for 30 seconds on each side. Remove it from the pan.

3: In the same pan, add the shallots, ginger, garlic, curry leaves, and green chilli. Saute until the shallots turn translucent.

4: Add all the spice powders and salt. Add the tomatoes and saute until it turns mushy.

5: Add the coconut milk and vinegar. Saute just until it turns into a thick paste. Set aside.

6: Heat the banana leaf over a direct flame to make it flexible and to prevent tearing.

7: Add some curry leaves to the banana leaf. Spoon some of the prepared masala onto the center of the banana leaf. Place the fried paneer on it and then cover it again with more masala. Fold in the sides of the leaf and tie it tightly using a banana fiber/kitchen twine.

8: Heat oil in a pan/tawa and place the paneer. Sprinkle some water on the sides, cover and cook for 5 minutes, flipping halfway through.