Take a bowl and add paneer. Make sure paneer shouldn't be too much watery. Also add salt, black pepper & maida.

Knead it into a tight dough. You can add more maida if the dough is still loose. Keep aside.

In a pan add oil and then butter & put on low flame.

When butter melts, add cumin seeds, bay leaf, coriander seeds & cloves. Let cumin seeds splutter.

Add ginger and garlic & saute till they slightly turn their colour.

Add roughly chopped onion and saute.

When onion is half way cooked, add cashews and melon seeds. Saute till onion turns translucent & slightly pink.

Add red chilli powder and turmeric. Mix.

Add roughly chopped tomatoes, salt and 2 to 3 tablespoons of water. While adding salt, beware you have salt in paneer dough too.

Cover the pan & let tomatoes cook for about 8 to 10 minutes. In a mid way, if you find that all water has dried up but tomatoes aren't cooked properly, add a spoon or two of more water & cook for more time.

When tomatoes turn soft and mushy, off the flame and let mixture turn cool.

Grind the mixture into a paste. Keep aside.

Take a big ball size paneer dough and place it on a clean platform dusted with maida. Dust some maida on ball too. If you have a wide platform, you can take entire dough in one go.

Flatten it into a disc with the help of a rolling pin. The thickness of disc should neither be too thick nor too thin.

Remove the uneven edges of flattened paneer disc using knife or pizza cutter.

Cut the rectangular disk into long strips with about 2 inches width.

Take a spoonful of masala paste from grinder & spread on all sides of paneer strips. Hardly 2 to 3 tablespoons of masala paste will be used for stuffing and you still have much masala left in grinder. Keep this. We are going to use it while making gravy.

Hold one strip carefully & fold it gently into a roll. Likewise make more rolls with the entire paneer dough. Keep these paneer rolls aside.

Add a tsp of butter in the same pan in which masala was earlier prepared.

Transfer rest of the masala paste from grinder to the pan.

Saute for couple of seconds and then add whisked curd in it.

Immediately start whipping the curd otherwise it may curdle. Whip for at least a minute.

Let curd cook for about 5 minutes on low heat.

Add garam masala & kasuri methi and mix.

Now drop paneer rolls by holding softly.

Cover the pan with a lid & let it simmer for 2 minutes on lowest minimum heat.

After 2 minutes, change the side of rolls & again simmer for 2 minutes with a lid on.

Add coriander leaves. You may add cream at this stage, however we didn't.

Your shahi paneer rolls sabzi is ready. Enjoy with fulka, naan or paratha.