For the gravy - Blend the onion, garlic, cashews, red chilli into paste and keep aside.
Similarly, chop and blend tomatoes and keep aside.
Heat oil in a pan, add in bay leaf, cloves, black cardamom, star anise, fennel seeds and sauté for 10 seconds.
Add in the onion garlic and cashew paste, cook for 5 minutes on medium flame.
Now add the tomato paste, mix and add salt, kashmiri red chilli powder, coriander powder, turmeric powder.
Stir well and cook for 5 minutes until all the spices blend into one another.
Now Add 2 cups of water and bring to a boil.
Switch off the flame and keep aside covered.
Heat a deep non-stick pan, add in butter & sugar and slightly caramelize.
Add the prepared gravy and let it boil. Add cream and kasuri methi, mix well and switch off the flame. Gravy is finally ready.
For the parcha /filling - Heat a non-stick pan and add oil, onions, garlic, green chillies , ginger, cashews and raisins.
Cook for a few seconds.
Add chopped carrot, french beans, crumbled paneer, corn and stir well, and cook for 3-4 minutes covered.
Now with the help of a masher, mash these vegetables well.
Add a tablespoon of water and mix well.
Season with red chilli powder, salt, sugar, coriander powder, dry mango powder and kitchen king masala.
Stir fry for 2 minutes, the filling is ready
How to assemble - Cut 200 grams paneer into big thick slices.
Take a slice of paneer and keep a tablespoon of the prepared filling on it.
Cover with another slice of paneer.
Now you may serve as it is or shallow fry the paneer sandwich.
I have shallow fried it in 1/2 teaspoon of olive oil for a few minutes on low flame.
Take them out and place them on a serving platter, pour the gravy on the sides and garnish with mint leaves.
Serve hot with naan, rotis, lachha paranthas, rice as a main course dish.
