Gather a non-stick skillet, spatula, cutting board, sharp knife, small bowl, and serving platter. Begin by pressing the paneer cubes gently with a paper towel if they feel moist.
In a small bowl, mix chili powder, salt, turmeric, and a splash of oil to create a flavorful marinade. Gently toss the paneer cubes in the spice mixture, ensuring each piece is coated evenly. Let sit for about 10 minutes to absorb the flavors.
Heat the skillet over medium heat until it shimmers lightly, and add a tablespoon of oil. Carefully place the marinated paneer cubes in a single layer, making sure not to crowd the pan. Cook for 3-4 minutes on one side until golden brown and crispy.
Flip each paneer cube gently with the spatula, cooking for another 3-4 minutes until all sides are golden and slightly charred, filling your kitchen with a toasty aroma. If they stick, loosen gently with the spatula and add a splash of water if needed.
Once cooked, squeeze fresh lemon juice over the paneer and give them a quick toss to brighten the flavors. Turn off the heat and transfer the paneer to a plate lined with paper towels to drain excess oil.
While the paneer cools slightly, toast the mixed nuts in the same pan for 2-3 minutes until fragrant and golden. Chop the fresh herbs finely just before serving to keep their vibrant aroma.
Arrange the crispy paneer cubes on a serving platter. Scatter the toasted nuts, chopped herbs, and thin slices of pickles around the paneer. Drizzle with the creamy yogurt or serve it on the side for dipping.
Finish with an extra squeeze of lemon or a sprinkle of herbs for an extra burst of freshness. Serve immediately to enjoy the contrast of crispy paneer with crunchy nuts and tangy accompaniments.
