Making Tomato Paste

1. In a pan, take 1.75 cups roughly chopped tomatoes, 10 to 12 cashews, halved or roughly chopped, 1/2 inch cinnamon, 2 green cardamom pods, 2 green cardamom pods, 2 single thin maces, 2 cloves, and 1 cup water.
2. Over low to medium heat, stir and cook this mixture until the tomatoes are soft.
3. When the tomatoes are soft, turn off the heat. Some juice will remain in the pan, and we will use it to grate the tomatoes. Allow this mixture to warm up or cool completely before grinding.
4. Add the cooked tomato-cashew-spice mixture with the juice. You do not need to add extra water while grinding.
5. Grind to a smooth paste. There should be no cashew pieces or chunks in the paste. Keep this paste aside.

Making Onion Paste

1. Meanwhile, heat 2 tablespoons of oil in a skillet and add 1 cup of chopped onion.
2. Saute the onions over low heat while stirring. Add a pinch of salt to fry the onions faster.
3. When the onions turn a light golden brown, turn off the heat. Leave the onions to cool.
4. Now put the fried onions in a food processor. Add 4 to 5 tablespoons of water.
5. Then, process the fried onions into a smooth paste. Keep this paste aside.

Making the Filling for the Paneer Sandwiches

1. In a bowl or plate, add 2 to 2.5 tablespoons crumbled or grated paneer (grated cheese can be used instead of paneer), 1 tablespoon chopped raisins, 6 to 8 finely chopped cashews, or 2 tablespoons finely chopped cashews, 1 or 2 chopped green pepper, 1 tablespoon chopped coriander leaves, and 1/2 tablespoon chopped mint leaves.
2. Now add 1/4 teaspoon of red chili powder, 1/2 teaspoon of cumin powder, and 1/4 teaspoon of salt, or add as needed.
3. Mix everything and set aside.
4. Cut into triangle slices. Gently cut each triangle in half.
5. Slice all the triangles this way.
6. Now place some of the stuffing on the paneer triangle.
7. Cover it lightly with the top slice. Do not press. A paneer sandwich is ready.
8. Make all the paneer sandwiches filled with stuffing in this way.

Frying Paneer Pasanda

1. In a bowl, mix 4 tablespoons water and 1/2 cup cornstarch into a paste.
2. Dip the paneer sandwich slice into the paste.
3. Turn over and coat on all sides. You can also use a spoon or small tongs to coat the slices.
4. Place the paneer slices in medium-hot oil for shallow frying.
5. Dip each triangle in this way, and then place more paneer triangles in hot oil. Stir the cornstarch batter before coating the paneer triangles.
6. When the base is golden, flip over and continue shallow-frying. You can also deep-fry these paneer triangles.
7. Now drain the fried paneer sandwiches on paper towels. Keep them aside.

Making Paneer Pasanda Sauce

1. Add oil to the same pan where we cooked the tomatoes. Add bay leaf and cumin. Saute until crispy.
2. Add 1 to 1.5 teaspoons of ginger-garlic paste.
3. Stir and sauté until the raw flavor of the ginger-garlic is eliminated.
4. Now add the tomato-cashew-spice paste. Stir and sauté over low to medium heat for 3 to 4 minutes.
5. Stir, and then add the fried onion paste. Stir well and sauté for 3 to 4 minutes.
6. Add 1/4 teaspoon turmeric powder, 1/2 teaspoon coriander powder, and 1/2 teaspoon Kashmiri chili powder. Mix very well.
7. Then add 1 cup of water. Mix very well again.
8. Cook the paneer pasanda sauce over low heat.
9. If the sauce splatters a lot, cover the pan with a lid.
10. Cook or sauté the paneer pasanda sauce until you see some oil stains on the top. The sauce will also get thicker. On low to medium heat for about 4 to 5 minutes.
11. Then add salt as needed.
12. Add 1/4 to 1/2 teaspoon sugar as needed.
13. Stir and then add 1/4 teaspoon garam masala, 1 teaspoon kasuri methi, crushed, and 2 tablespoons low-fat cream.
14. Stir until the cream is evenly mixed with the rest of the paneer pasanda sauce.
15. You can now place the paneer triangles or pasandas into the sauce. Or you can place them on a serving tray or plate and pour the sauce over the top.