Add mint leaves, cilantro leaves and yogurt in a blender and give it a mix. Add salt as per taste and the sauce is ready. Keep it aside to be used later.

Bring a pot of water to boil and dip the entire cabbage head for a few minutes. It will make it easy to pull out the leaves. It also softens the leaves, making it easy to bite. Keep the leaves aside once done.

In a non-stick pan, heat 1-tablespoon oil and add roughly chopped paneer along with cumin powder, chili powder and salt to taste. Sauté it for a few minutes.

In a bowl, add the sautéed paneer along with grilled corn kernels, red onions, green gram sprouts and cilantro. Add a little bit of salt and give it a mix.

When you are ready to serve, pour couple spoonful of the paneer and corn salad on the cabbage cups, squeeze a little lemon juice on top followed by few teaspoons of the yogurt sauce.