Melt butter in a pan, add flour and cook for a minute. Pour milk and stir until the flour blends with milk. Drop the paneer cubes, salt and continue cooking until the sauce thickens. Finally add the kashundi sauce and give it a stir to combine everything.

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Dust a little bit of flour on the rolling pin and roll a ball of naan dough to roughly round flat bread. On one side of the flat bread, spoon the kashundi paneer filling along with few red onions and sliced zucchini. Keep a gap of about 1 cm all around the circumference.

Pull the other half of the bread to cover the filling and pinch the edges to seal it. You can also use a fork to press the edges firmly.

Heat a flat pan and brush little butter on it.

Sprinkle little bit of freshly chopped cilantro and sesame seed on top of the calzone and place it on a hot pan. Cover the calzone with a lid and let it cook for a minutes on medium high heat. Turn it and continue cooking for another minute on medium heat.

Continue making rest of the calzones and serve warm.