Pat the paneer cubes dry with paper towels to remove excess moisture, helping them crisp better during frying.
Place the paneer cubes in a small bowl and sprinkle with a pinch of salt, turmeric, and chili powder, tossing gently to evenly coat all sides.
Sprinkle the cornstarch over the seasoned paneer and toss again until each piece is evenly coated with a light layer of starch, which will give you that satisfying crunch.
Heat about 2-3 tablespoons of neutral oil in a skillet over medium heat until shimmering and hot but not smoking, around 180°C (355°F).
Carefully add the coated paneer cubes in a single layer, making sure not to overcrowd the pan; let them fry undisturbed for 2-3 minutes until the edges start to turn golden.
Gently flip the paneer cubes with a spatula and continue frying, turning occasionally, until they are evenly golden and crispy on all sides, about 4-5 minutes in total.
Remove the fried paneer from the skillet with a slotted spoon and place on paper towels to drain excess oil, allowing the crust to set for a minute.
Once drained, transfer the crispy paneer to a serving dish and squeeze fresh lemon juice over the top for a bright, tangy finish.
Garnish with chopped herbs like cilantro or mint if desired, and serve immediately to enjoy the contrast of crunchy exterior and soft, milky interior.
