Put the chickpea flour, ground coriander, ground cumin, fenugreek, cloves, a pinch each of salt and pepper, yogurt and 2 tablespoons water into a bowl and mix until well combined.
Heat the vegetable oil in a large pan over medium heat. Carefully dip the Homemade Paneer pieces into the batter and gently add to the pan. Cook until golden brown, 1 to 2 minutes per side. Keep warm.
Place a clean skillet over medium-high heat and add the olive oil. When it is hot, add the mushrooms and fennel seeds and sear them until they are golden brown, 3 to 5 minutes. Season with some salt.
Serve the paneer burgers on the buns and top with the seared mushrooms and slices of avocado and tomato.
Pour the milk into a medium pot. Place on medium-high heat and, when it comes to a boil, turn the heat off and add the vinegar. Stir as the milk starts to curdle.
Line a large sieve with cheesecloth and, holding it over the sink, pour the milk curds into it, letting the whey drain into the sink. Place the sieve over a bowl and fold the ends of the cheesecloth over the cheese. Set weights on top to press out excess liquid and refrigerate for several hours or overnight, until it's solid. Yield: 1 pound.
Recipe courtesy of Bal Arneson