Cut the paneer into big triangle shapes.
For the sauce, dissolve the corn flour in the yogurt and cook in a steamer for 5 minutes add a pinch of pepper, garlic, parsley, and salt into the cooking yogurt. stirring 2 minutes and keep aside.
For the filling heat oil add potato, walnut, coriander, cinnamon, Lebanese masala, olives, jalapeno, green onion, cheese and stirring frequently and remove from fire.
Now fill up stuffing into paneer pieces and grilled for 2 minutes with butter
Spread half of the sauce in the platter and arrange the paneer over it garnish with coriander.