Slice the paneer into 1.5 cm (half-inch) thick pieces or cubes, then pat dry with paper towels to remove excess moisture. This helps achieve a crispy exterior.
Heat a tablespoon of oil in a non-stick skillet over medium heat until shimmering and hot, creating a sizzle when you add the paneer.
Add the paneer slices to the hot skillet in a single layer, making sure they don’t touch. Cook for 2-3 minutes on one side until golden and crispy, then flip carefully with a spatula and cook the other side for another 2-3 minutes.
Remove the cooked paneer from the skillet and place on paper towels to drain any excess oil. While still warm, gently toss with a mixture of chili powder, lemon juice, and a pinch of salt for flavor.
Transfer the seasoned paneer to a serving platter. Garnish with chopped cilantro and sprinkle with toasted nuts and seeds for crunch and visual appeal.
Serve the paneer hot with a side of tangy yogurt or your favorite dips, encouraging everyone to build their own bites with toppings and spreads for a fun, customizable experience.