1. Cut the paneer into 12 equal triangular or rectangular slices.
2. Mix the crumbled paneer, chopped cashews, raisins, coriander, amchur, garam masala and Kashmiri chilli powder.
3. Place the filling over six paneer pieces and cover each with another paneer piece to form six sandwiches.
4. Mix the cornstarch and four tablespoons water into a smooth slurry.
5. Lightly coat each paneer sandwich in the slurry.
6. Heat two tablespoons desi ghee in a wide pan.
7. Shallow-cook the paneer sandwiches over medium heat until lightly golden on both sides.
8. Transfer the paneer sandwiches to a plate.
9. For the gravy, heat two tablespoons desi ghee in the same pan.
10. Add the bay leaf, cinnamon, cardamom, cloves and cumin seeds.
11. Add the sliced onions and cook until golden.
12. Add the ginger-garlic paste and cook for one minute.
13. Add the tomatoes, cashews, ground coriander, turmeric and Kashmiri chilli powder.
14. Cook until the tomatoes are soft and the ghee begins to separate from the masala.
15. Remove the bay leaf and allow the mixture to cool slightly.
16. Blend the onion-tomato mixture with approximately ½ cup water until very smooth.
17. Strain the gravy for a restaurant-style texture, when desired.
18. Return the gravy to the pan and add hot water until the preferred consistency is reached.
19. Add the garam masala, kasuri methi, salt and optional sugar.
20. Simmer for five minutes.
21. Reduce the heat and stir in the cooking cream.
22. Place the paneer sandwiches gently into the gravy.
23. Simmer for only two to three minutes.
24. Serve immediately so that the paneer remains tender.
