PREPARATION

1. Heat 20 milliliters oil in a pan, add 1/2 teaspoon cumin, 1 1/2 tablespoons garlic, 1 teaspoon green chili and stir for 2 - 3 minutes.
2. Add 1/2 teaspoon salt, 1/4 teaspoon red chili, 1/4 teaspoon turmeric, 1/2 teaspoon garam masala, 1 tablespoon dry fenugreek leaves and mix it well.
3. Then, add 250 grams grated paneer and mix it well.
4. Cook for 5 - 7 minutes on medium heat.
5. Remove it from heat and keep aside.
6. Take a papad and brush it with water.
7. Add the prepared paneer mixture on it.
8. Roll it tightly.
9. Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy.
10. Drain it on an absorbent paper.
11. Heat 30 milliliters oil in a heavy skillet, add 3 dry red chili, 1 teaspoon cumin, 2 bay leaf, 2 pods black cardamom, 1 star anise, 4 pods green cardamom, 1 mace and stir for 2 - 3 minutes.
12. Now, add 280 grams onions and fry till translucent or until it turns golden brown in color.
13. Add 1 teaspoon salt, 2 1/2 tablespoons ginger garlic paste and mix it well.
14. Then, add 150 grams tomato puree and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 135 grams curd and mix it well.
17. Add 1 teaspoon red chili, 1 teaspoon turmeric, 1 tablespoon crushed fennel seeds and mix it again.
18. Cook for 3 - 5 minutes on medium heat.
19. Now, add 30 grams cashew powder, 25 grams melon seeds powder, 150 milliliters milk and mix it well.
20. Add 400 milliliters water and mix it again.
21. Bring it to a boil.
22. Add 1 teaspoon garam masala, 2 teaspoons coriander powder, 2 tablespoons dry fenugreek leaves and mix it well.
23. Then, add 75 grams fresh cream and mix it well.
24. Cook for 5 - 7 minutes on medium heat.
25. Add 2 tablespoons coriander and mix it well.
26. Now, add the fried paneer papad rolls in it and mix it well.
27. Cook for another 5 - 7 minutes on medium heat.
28. Remove it from heat.
29. Garnish with melon seeds.
30. Serve hot.