In a large sauce pan, put your long beans to boil in hot water, seasoned with salt and pepper. Add enough water to cover the long beans. That would take around 5 minutes.
Next, dunk the cooked long beans in an ice-bath.
Meanwhile, mash your paneer until smooth, add chopped onions, ginger, garlic, cumin powder and season to your liking with salt and pepper. That’s also when you will add chilli if you want to make it more spicy.
Weave each long bean carefully. This is a delicate step, so take your time. (I advise you to watch the video to see how to weave these.
Add the stuffing and flatten with the palm of your hand so it holds well.
Line your baking sheet with baking paper and brush with very little oil. That’s just so the paneer doesn’t stick. You can opt out but since it was my first time making this, I’m not sure if the paneer will stick or not.
Place your nests on the sheet. Bake at 160C for 15 minutes in a preheated oven. Serve warm.