For the thecha

• 40 g almonds

• 4–6 green chillies, adjusted to taste

• 5–6 garlic cloves

• 1 tsp cumin seeds (jeera)

• 1 small bunch fresh coriander

• Salt to taste

For the paneer

• 200 g paneer, cut into cubes

• 1–2 tsp desi ghee, or as needed

• 1 small onion piece, for spreading ghee on the tawa

Step 1: Roast the almonds

Heat a pan over low to medium heat. Add 40 g almonds and dry-roast them for 2–3 minutes, stirring occasionally. Remove when lightly roasted. Do not burn them.

Step 2: Roast the garlic and green chillies

Add the chopped garlic to the pan and roast briefly. Add the green chillies and roast until lightly blistered and aromatic. Adjust the number of chillies to your spice preference.

Step 3: Add cumin seeds

Add 1 teaspoon of cumin seeds and roast for another 30–60 seconds until fragrant. Turn off the heat.

Step 4: Cool the mixture

Transfer the roasted ingredients to a plate and allow them to cool for a few minutes before grinding.

Step 5: Prepare the thecha

Add the cooled ingredients to a mixer jar with fresh coriander and salt. Pulse a few times until you get a coarse mixture. Do not grind it into a smooth paste. Add only a little water if absolutely necessary.

Step 6: Coat the paneer

Cut 200 g paneer into bite-sized cubes. Add the prepared thecha and gently toss until all sides are coated. Leave for 2–3 minutes to help the flavours settle.

Step 7: Prepare the tawa

Heat a cast-iron tawa over medium-low heat. Add 1–2 teaspoons of desi ghee. Use an onion piece to spread the ghee evenly over the surface, if desired.

Step 8: Sear the paneer

Place the coated paneer cubes on the hot tawa in a single layer. Cook for about 2–3 minutes per side, turning gently so they brown evenly. Reduce the heat if the garlic or coriander begins to burn.

Step 9: Serve hot

Once the paneer is lightly golden on the outside and heated through, turn off the heat. Garnish with fresh coriander if desired and serve immediately.