Steps:
Cut the Paneer into small 1 inch squares. Fry lightly and keep aside.
Add bay leaves to the oil in the pan and after stirring add sliced onion and fry till the onion is brown. Add all the masala pastes except garam masala and fry till the masala is cooked. Add the dahi blended with a little water. Stir. Add 1 and half cup water, salt and sugar to taste.
Stir and bring to boil. Add potatoes. Cover and simmer till the potatoes are done.Then add the paneer pieces. Stir.Add the garam masala paste.Simmer for 5 mins. and remove from fire.

Steps:
Pour besan in a large bowl and add 1 teaspoon oil. Mix thoroughly. Add water and make batter with a relatively thick consistency. Add the posto, and chili powder and salt and whip batter well.
Set aside for 1/2an hour. Cut the brinjal into rounds and then slice them into half. Dip the pieces in the batter and deep fry them. remove them until rich brown and drain extra oil on absorbed paper and serve.

1 tablespoon raisins, soaked and cleaned in water, 1/8 teaspoon panch phoron, 1 teaspoon mustard oil, Salt and sugar to taste.

Steps:
Heat mustard oil in a pan.Add panch phoron to hot oil and fry till spluttering stops.Add chopped tomatoes. Stir well.Add salt, cover and simmer 10 minutes.Remove cover. Add ginger strips, chopped chili and raisins.Add 2-3 tablespoons sugar and a cup of water.Continue simmering until tomato chutney thickens and is cooked. Serve cold.