1. In a bowl, add flour, salt and oil and mix until it resembles crumb like batter. In another bowl, add lukewarm water, sugar and yeast and let sit for 10 minutes. Add it to the flour mixture and mix everything until combined. Lightly flour the kitchen counter and knead the dough on it until elastic but smooth, about 15 minutes. Keep it in a bowl brushed with oil and cling wrap it. Let it rest for 2 hours, or until it doubles in size. Punch down into the dough and take it again on a clean kitchen counter. Cut around 10-12 pieces of the dough and form each of them into a ball. Again cover them and let rest for 30 minutes. They will rise again. Roll each out with a rolling pin to form oval shape and carefully wrap one edge onto the other without pressing it hard. Place each onto a steamer lined with baking paper and steam on high flame for about 15-18 minutes. Turn off the gas and let it stay inside for another 3 minutes. Carefully remove each bao and set aside.
2. In a saucepan, heat oil, add sliced onion and ginger garlic paste. Cook for about 5 minutes, then add red chilli powder and coriander powder. Cook for another minute. Add the soy sauce, ketchup, vinegar, Del Monte Achari Mayo and half cup of water and cook for a minute or two. Add diced paneer, corn, basil leaves, salt and pepper and coat the paneer with the mixture entirely. Cook for about 5 minutes on medium flame and turn off the gas.
3. Fill the bao buns with the above mixture and serve.

Enjoy your meal!