Cut paneer into rectangles of two by two inches with one-fourth inch thickness.
To prepare stuffing, mix paneer, carrot, cabbage, green capsicums with half teaspoon red chilli powder and salt. Spread the stuffing on half of the paneer pieces, keeping aside some of the stuffing to be used in the gravy.
Cover each piece with the remaining pieces. To make the batter, mix cornflour, green chilli, two tablespoons coriander leaves and salt and add sufficient water to make a thick batter.
Heat sufficient oil in a kadai, dip the prepared paneer pieces in the batter and deep fry till golden brown. Drain on absorbent paper and set aside.
To make gravy, grind ginger and garlic to a fine paste. Heat two table spoons oil in a pan. Add bay leaves, green cardamoms, black cardamom, cinnamon, mace and cloves.
When they splutter, add the reserved stuffing mixture and cook on high heat. Add hung yogurt, ginger-garlic paste and mix well.
Add turmeric powder, remaining red chilli powder, coriander powder and continue cooking on high heat for a couple of minutes till oil separates.
Add tomato puree and mix well. Add water, salt, garam masala powder and kasoori methi.
Stir to mix well. Add fried paneer pieces and remaining coriander leaves and cook for two to three minutes. Add fresh cream and cook covered for two minutes. Serve hot.