Trim paneer from all sides to make it square, cover it with kitchen towel and keep aside till further use.
Filling - For green chutney, take handful of fresh coriander leaves, some mint leaves, ginger, green chillies, black salt, salt, lemon juice, few ice cubes in a mixer grinder jar and grind it to smooth paste.

Crumble trimmed sides of paneer and take in a mixing bowl. To it add chopped cashew nuts, almonds, raisins, sugar, cardamom powder, salt, black pepper powder, prepared green chutney and mix everything well.
Slurry - Mix corn flour and maida. Gradually add water to make semi thick smooth slurry.

Take panner square piece and cut in thin slices. Take one slice. Evenly spread filling on it and keep another slice on it. Similarly make all the sandwiches. Now take one sandwich and coat all 4 sides with prepared slurry followed by dry corn flour and keep aside. Repeat same process with all the prepared sandwiches. Keep them aside for 10 to 15 mins. Then deep fry in hot oil on medium flame till it turns golden brown in colour from all sides. Keep them aside.

Gravy - Add roughly chopped onions, cashew nuts, melon seeds, green chilli, cloves, bay leaf, big cardamom, garlic cloves, ginger, salt, turmeric powder and water in a pan. Switch on the flame and let it come to boil. Turn flame to medium, cover and cook for 10 to 15 mins, stirring in between. Switch off the flame and let it cool down completely. Remove bay leaf, big cardamom and then grind it to smooth paste.

Sabzi - Heat ghee and oil in a kadhai on medium flame. Add cinnamon stick, green cardamom pods, chopped garlic, ginger and cook for a minute or 2. Then add turmeric powder, red chilli powder, dhania jeera powder, mix and cook for 2 to 3 mins. Further add prepared paste, mix and cook for 5 to 6 mins stirring in between. Lower the flame, whisk and add curd and further cook for 5 to 6 mins.

Add salt if required. Then add sugar, kasuri methi, garam masala, fresh cream or malai, mix and cook for 2 to 3 mins. Add chopped fresh green coriander leaves, mix and switch off the flame. Paneer Pasanda gravy is ready.

Serving - Cut fried paneer sandwich diagonally in 2 halves. Keep traingle's in a serving plate and pour prepared hot gravy on it. Garnish with some chopped fresh green coriander leaves and serve.
Alternatively, add paneer sandwich triangle's to gravy, cook for 2 to 3 mins, garnish with some chopped fresh green coriander leaves and serve.