Cut the Paneer pieces into bite size pieces

In a large mixing bowl, add the Paneer pieces along with all the dry spices and mix so the each Paneer piece is coated with the spice mix on all side. Then add the Corn Starch and Rice Flour and coat all pieces. This will form a dry layer for the wet ingredients to adhere to. Now add the Oil, Lemon Juice, and Yogurt and combine. Add a little water at a time just until it comes together to form a light batter.

In an Air Fryer, line the bottom of the fryer basket with parchment paper, and spray it with cooking spray. Place the battered Paneer pieces on top of the parchment paper and spray additional cooking spray to coat the top of the Paneer for crispier results. Air fry at 350 for 15 minutes turning the pieces half-way. Should result in a crispy golden exterior.

With the Paneer fried, we can temper. Heat a Wok over medium heat, and add Oil. Once the oil is hot, add the Cumin Seeds, Dried Red Chilies, Ginger, and Garlic. Sauté for 1 minutes and then add the Curry leaves. Sauté the Curry Leaves only lightly, and then add the Fried Paneer pieces. Stir fry the Paneer pieces to coat with the tempering mixture, and then add and mix fresh Cilantro just before taking it off the stove.

Serve immediately, and top it with Chat Masala, more Cilantro, and a squeeze of lime as needed.