📖 Instructions

1. First, let’s prepare the marinade. In a large bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, garam masala, chili powder, turmeric, cumin, coriander, and salt. Make sure everything is well combined—you want a smooth, flavorful mixture.
2. Now, add the paneer cubes to the marinade, ensuring each cube is thoroughly coated. Gently toss to avoid breaking the paneer. If you're feeling fancy (and patient!), let it marinate for at least 30 minutes, or even longer for a deeper flavor. I usually just do 30 minutes; I'm impatient!
3. Next, finely chop the jalapeños. Remove the seeds and membranes if you prefer a milder heat. Then, gently mix the chopped jalapeños into the paneer marinade. Don't be afraid of getting your hands a little dirty, it's all part of the fun!
4. Preheat your grill pan or oven to medium-high heat. If you're using an oven, arrange the marinated paneer cubes in a single layer on a baking sheet. If using a grill pan, be ready for some delicious smoky goodness!
5. Carefully place the paneer cubes onto the hot surface. If you’re using a grill pan, cook for 2-3 minutes per side, or until nicely browned and slightly charred—yum! If baking, cook for 10-12 minutes, turning halfway through, until golden brown and cooked through.
6. Once the paneer is cooked, remove it from the heat and let it rest for a minute or two. This lets the juices redistribute, making it more tender.
7. Serve immediately! Garnish with extra chopped cilantro and a squeeze of fresh lemon juice. Serve with your favorite dips like mint chutney, tamarind chutney, or even a simple raita. Enjoy!