Firstly, in a large Kadai heat oil and saute cumin seeds till they turn aromatic.
further add onions, green chilli and ginger-garlic paste.

Saute well till the onions turn slightly golden brown.
now add tomatoes and saute till they turn soft and mushy.

Additionally, add ½ tsp red chilli powder, ¼ tsp turmeric, ½ tsp garam masala powder and salt to taste.
roast the spices on low flame for a minute.

Furthermore, add crumbled paneer/cottage cheese and mix gently.
Mix gently without mashing out paneer.
Cover and simmer for 3 minutes till the paneer gets cooked well. do not overcook paneer, as they turn hard and chewy.

Also, add crushed kasuri methi and coriander leaves.

Mix gently, making sure everything is combined well.

Firstly, in a bowl activate the yeast by combining 1 cup milk, 2 tsp sugar and 7 grams dry yeast.

Add 3 cup maida and ½ tsp salt.
knead until the dough turns soft.
further, add 2 tbsp butter and knead the dough.

Cover with cling wrap or cloth and rest for 2 hours in a warm place.

Further, punch the dough and knead it slightly to remove air incorporated.

Place the bread sheet-like croissant or any shape u want to give into a greased tray. After that add panner burji or sabji on it and roll it and press it very well. Place them leaving equal space in between. further, brush the dough with butter. add some black sesame seeds or white sesame seeds.

Preheat and bake at 180-degree Celcius for 20 minutes.

Enjoy Paneer roll with sauce.