To make the Haleem: Take the oil in a large vessel and fry the onions. Remove half and set aside for garnish. In the hot oil add the ginger-garlic and green chili pastes and fry for a minute. Add in the yogurt, almond and cashew paste, chopped coriander and mint and fry a little more until the oil begins to separate. Add the oats-meat mixture and mix well stirring until it comes to a boil. Add in the garam masala, potli masala liquid, and lime juice. Keep it on low for about 5- 10 minutes with occasional stirring to allow the flavors to meld and the haleem is thick and stringy.