Heat the oil in a large saucepan over medium-high heat and cook the cinnamon, star anise, cloves, fennel seeds, ginger stirring, for about 30 seconds.
Add the cranberries, lemon zest, lemon juice, sugar, water, saffron, and salt, and bring to a boil over high heat. Simmer stirring occasionally, until slightly thickened, about 15 to 20 minutes.
Reduce the heat to medium, add the vinegar, and cook until the mixture is thick, for about 10 minutes. Transfer to a bowl, let it cool, and serve at room temperature, or refrigerate at least two hours and serve chilled. This can be stored in an airtight container in a refrigerator for up to 3 months.
ABOUT THE CHEF:Hari Nayak is more than a chef, today he is a restaurateur, author as well as a culinary consultant in North America. Chef Nayak started his epicurean journey from the Culinary Institute of America and today, he is one of the most sought-after chefs for his unique style. Today, Nayak is the author of the six bestselling books like Modern Indian Cooking and My Indian Kitchen, these books feature the simple yet eclectic style of his dishes. His latest book The Café Spice Cookbook is filled with quick and easy Indian recipes for every day meals.
Pan-fry the marinated paneer slices on a grill pan or a non-stick pan till golden brown marks appear. Do not over cook and harden the paneer. Heat the sauce. Place most of the tomato sauce in an oven-proof flat dish or platter. Arrange steaks. Sprinkle the remaining sauce on the steaks. Sprinkle topping mixture.
Add the gattas, garam masala and mint and bring to a boil, cover and simmer for 10 minutes. Adjust the seasoning, garnish with grated paneer and coriander. Serve hot.
Fresh ginger juice mixed with lime juice, orgeat syrup, pineapple juice and Tennessee whiskey, shaken well with lots of crushed ice and what you have in hand is a great "Ginger Baker" drink served in a martini glass.