To make paneer heat 1 litre of milk.
Add chilli flakes, kasoori methi and salt.
When milk starts boiling slow the flame and add vinegar.
Give it a mix.
Remove from heat and keep aside for 10 minutes.
Drain in a muslim cloth.
Tie the cloth and press with a heavy weight.
Keep overnight to make a paneer slab.
Cut paneer and eggplant in round shape(1 cm thick).
Marinade eggplant with salt,haldi & red chilli powder for 30 minutes.
Now pan fry both paneer and eggplant with little oil.Keep aside.
For the sauce take 2 cups of orange juice in a pan and start heating.
When it starts boiling add salt, chilli flakes, lemon juice and coriander leaves all as per your taste.
Now add cornflour mix with water to make the sauce thick.
Stir, add sugar if necessary and remove from flame.
Now to make the tomato salsa chop tomato, onion and coriander leaves.
Take in a bowl, add salt and tomato ketchup and mix.
For assembling in a plate pour some orange sauce.
Now on the center place shallow fry paneer roundal.
Pour some more sauce and salsa.
Over it place one eggplant fry.
Garnish with tomato salsa and a spoon of thick Yoghurt or cream.
Pour some more sauce, garnish with green herb and serve immediately.
