Boil potatoes & grate them. Steam carrot, cabbage, cauliflower, peas & beans. Mix together and set aside. In a ziplock bag, lightly crush cornflakes & keep aside.
Pre-heat the oven at 170 °C. Prepare a loaf tin by lining and greasing it.
In a thick bottom pan, fry onions in olive oil, add tomato, ginger & green chili. Mix all steamed vegetables, grated potato & seasoning together.
Now spread half of the crushed cornflakes in the base of the tin. Place strips of paneer on top of cornflakes so that the base of the tin is completely and evenly covered. Spread half the quantity of vegetable filling on top of it & press it down with the back of a spoon. This is required to firm up the loaf so that it doesn't fall apart upon de-moulding.
Now place the second layer of paneer and spread the remaining vegetable filling and press it again. Cover on top with remaining crushed cornflakes.
Bake for 20 mins or till done. The loaf should brown slightly & start to leave the sides of the tin. Flip over the tin carefully onto the serving platter. Gently cut into slices & serve hot with garlic bread or toast and butter.