WHISKAFFAIR'S
Rinse paneer slabs and cut them into 1-inch pieces. Mix the paneer pieces with salt, chili powder, and turmeric powder in a large mixing bowl and keep aside for 15 minutes.
Heat vegetable oil in a pan over medium-high heat.
Arrange the paneer on the pan in a single layer and fry from all sides until browned.
Remove the paneer from the pan and keep it aside.
Add vegetable oil and ghee to the same pan and heat over medium-high heat.
Once the oil is hot, add cardamoms, cloves, black peppercorns, cinnamon, dry red chilies, cumin seeds, and asafetida, and fry for 5-6 seconds.
Add onions and fry until it turns slightly brown (6-8 minutes), stirring frequently.
Add ginger garlic paste and fry until the onions are nicely browned (6-8 minutes), stirring frequently.
Now add coriander powder, turmeric powder, red chili powder, cumin powder, garam masala powder, besan, and, salt, and fry for 10-12 seconds.
Add tomatoes and green chilies and cook until the oil starts to separate from the sides of the pan (3-4 minutes), stirring frequently.
Now add 1 cup of water, fried paneer pieces, and Kasuri methi and mix well. Cook for 2-3 minutes, stirring a few times in between.
Finally, add lime juice and cilantro and mix well.
Check for salt and add more if needed. Serve hot with roti.