Cut the paneer into 1-cm / 1/2-inch pieces, about 4cm / 1 1/2 inches thick.
To make the stuffing, cook the vegetables in a pan of boiling water for about 10 minutes, or until soft. Drain and finely chop, then transfer to a bowl, add the raisins, cashew nuts, and mixed pickle and, mix together.
Divide into 8 equal portions and place each portion between 2 slices of paneer. Set aside.
Put the flours, chilli powder, and salt in a bowl and mix in enough water to make a thick batter.
Heat enough oil for deep-frying in a kadhai or deep, heavy-based pan to 180'C / 350'F, or until a cube of bread browns in 30 seconds, then reduce the heat.
Working in batches, if necessary, dip the stuffed paneer 'sandwiches' into the batter, then carefully lower them into the hot oil and deep-fry for about 2 minutes, or until light brown. Remove with a slotted spoon and drain on kitchen paper (paper towels).
To make the sauce, heat the ghee in a heavy-based pan over medium heat, add the ginger and garlic pastes, and stir-fry for 1 minute. Add the chilli powder and green chillies and stir-fry for 30 seconds. Add the pureed tomatoes and fry for about 2-3 minutes, or until the oil separates out, then add the fried onion paste, 250ml / 8fl oz (1 cup) water, and season with salt.
Bring to the boil, then lower the heat and simmer for about 10 minutes, or until the sauce has reduced by two-thirds. Now add the cashew nut paste and cook for about 2 minutes, or until the oil has separated out. .
Adjust the seasoning, if necessary, sprinkle over the garam masala, and stir. Add the cooked paneer 'sandwiches' and cook for a further 1 minute.
Garnish with mint and serve.