Ingredients:
Paneer - 600 gms, cut into small finger-sized pieces

For the Filling:
Whole Milk Fudge - 4 tsp
Paneer - 2 tbsp, mashed
Cashew Nuts - 2 tsp, chopped
Pickle Masala - 1 tsp
Tomato Puree - 4 tsp, thick

For the Batter:
Cornflour - 3 tbsp
Salt to taste
Yellow Colour - a few drops
Water as required

For the Gravy:
Vegetable oil - 2 tsp
Ginger Garlic Paste - 2 tsp
Tomato puree - 2 1/2 cups, fresh
Salt to taste
Red Chilli Powder - a pinch
White Pepper Powder - a pinch
Fenugreek Powder - 2 tsp
Butter - 2 tsp
Cream - 4 tsp

Method:
1. For the filling, mix together all the ingredients thoroughly.
2. Stuff this filling between two paneer fingers.
3. For the batter, mix together all the ingredients and make a smooth batter.
4. Dip the paneer sandwich in the batter and deep fry in hot oil for 2-3 minutes.
5. Remove with a slotted spoon and drain the excess oil on absorbent kitchen towels.
6. Keep aside.
7. For the gravy, heat the oil in a pan, saute the ginger garlic pastes for 2 to 3 minutes.
8. Add the tomato puree and cook for 8 to 10 minutes until the mixture thickens.
9. Add the seasoning and spices.
10. Cook for 3-5 minutes.
11. Stir in the butter and cream.
12. Mix and remove from heat.
13. Arrange the fried paneer sandwiches on a platter and pour the gravy on top.
14. Serve hot.