Cut the paneer into uniform 1-inch cubes, ensuring they’re dry by patting with a paper towel. This step helps the coating stick and crisp up nicely.
In a small bowl, mix the cornstarch with salt and chili powder, creating a light, seasoned coating ready to envelop each paneer cube.
Toss the dry paneer cubes in the cornstarch mixture, shaking gently to ensure each piece is evenly coated with a thin, delicate layer.
Heat the neutral oil in your skillet over medium-high heat until it shimmers—this indicates the right temperature for frying.
Carefully place the coated paneer cubes in the hot oil, spacing them out to avoid overcrowding. You should hear a gentle sizzle as they hit the oil.
Let the paneer fry undisturbed for about 2-3 minutes until the underside turns a deep golden brown, then flip each piece using tongs to cook all sides evenly.
Continue frying, flipping as needed, until all sides are crisp and golden, about 5-6 minutes total. The cubes should make a crackling sound and develop a beautiful color.
Remove the crispy paneer cubes with tongs and transfer them to a paper towel-lined plate to drain excess oil, letting them rest for a minute.
Squeeze fresh lemon juice over the hot, crispy paneer cubes for a bright, tangy finish, and sprinkle with chopped herbs if desired.
Serve immediately while they’re still warm, enjoying the satisfying crunch and tender interior with your favorite dips or sides.
