For the Stuffing:

  • 250g paneer (cottage cheese)
  • 3 tablespoon paneer, grated
  • 1 tablespoon coriander leaves
  • 1 green chili
  • 2 teaspoons mint leaves
  • 1 tablespoon raisins
  • 1 tablespoon California walnuts, chopped
  • Salt to taste
  • 1 teaspoon mixed pickle


  • 1/2 cup corn flour (corn starch)
  • 4 tablespoons water

For gravy:

  • 2 tablespoons ghee/oil
  • 1/2 inch ginger
  • 3-4 garlic cloves
  • 1 teaspoon chili powder
  • 3 green chilies
  • 1 teaspoon cumin seeds
  • 2 cardamoms
  • 3 cloves
  • 1-inch cinnamon
  • 2 small tomatoes, pureed
  • 2 onions, sliced (for fried onion paste)
  • 1/2 cup California walnuts
  • 1 teaspoon garam masala
  • Salt to taste
  • 1 teaspoon coriander powder
  • 1 teaspoon red chili powder
  • 1 tablespoon kasuri methi
  • Cream to decorate


For onion paste:

  1. Heat 2 tablespoons of oil in a pan and add 1 cup of sliced onions. Add a pinch of salt. Stir and sauté the onions on a low flame. Cook till they turn light golden. Let onions cool. Grind onions to a paste with 3-4 tablespoons of water.

For paneer sandwiches:

  1. In a bowl, add grated paneer, coriander leaves, green chili, mint leaves, raisins, chopped walnuts, salt, and mixed pickle. Mix well. Keep aside.
  2. Slice the paneer into triangles. Now slice each triangle into two halves gently. Repeat to make more paneer triangles.
  3. Place filling on one of the paneer triangles, and cover with the other slice. Press gently to seal, be careful to not press too hard. Similarly, make all paneer sandwiches. Keep aside.
  4. In a bowl make the corn flour slurry with water.
  5. In a wide pan, heat oil. Dip paneer sandwich in batter and fry for 2 min, till light brown on each side. Remove and keep aside.

For gravy:

  1. In a saucepan add tomatoes, walnuts, cinnamon, cardamom, cloves, ginger, and garlic with 1/2 cup water and cook on low to med flame. Simmer till tomatoes soften. Switch the flame off and grind.
  2. In the pan, heat 1 tablespoon of ghee. Add the cumin seeds and let splutter. Add the green chili and mix. Add in tomato paste and cook on low for 5-6 minutes till oil separates. Add in the fried onion paste. Stir well, sauté for another 3-4 minutes. Add 1/2 teaspoon turmeric powder and red chili powder.
  3. Add 1 cup water and salt and cook on low flame for another 10 minutes or till the oil has separated. Sprinkle over garam masala. Add little sugar and the kasuri methi.
  4. Add paneer and cover with the gravy carefully. Garnish with cream and fresh coriander leaves.