Add the spice paste to the cubed paneer and mix well. Keep it as such for 30 minutes.
Arrange marinated paneer pieces in a tawa. Pour oil around each piece.
Let the paneer fry on one side on medium flame for a few minutes.
Turn it around and let the other side also fry till crisp.
Remove from tawa and place it on a kitchen towel so that the excess oil is absorbed.
Serve hot with a piece of lemon and onion.
Recipe and Image courtesy: Nithu's Kitchen
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.