Gobi Paneer (Low Carb, High Protein)

Heat mustard oil in a pan until it reaches its smoking point. Reduce the heat slightly.
Add bay leaf, black cardamom, cumin seeds, and asafoetida. Sauté for a few seconds until fragrant. Add the chopped ginger and green chilies and sauté for 30 seconds.
Stir in turmeric powder, followed by the cauliflower florets. Mix well to coat the cauliflower with the spices. Cook on high heat for 3-5 minutes, stirring occasionally.
Add salt and cook on high heat for 2-3 minutes to allow excess moisture to evaporate.
Add coriander powder, amchur, and red chili powder. Mix well and cook on medium-high heat until the cauliflower is tender but still has a slight bite, stirring occasionally.
In a separate pan, heat a little oil and lightly sauté the paneer cubes until golden. Add the paneer to the cauliflower mixture.
Cook for another 2-3 minutes so the flavors meld together.
Finish with garam masala and fresh cilantro. Mix gently and serve hot.

Preheat the air fryer to 375°F (190°C).
Heat mustard oil in a small pan until it begins to smoke lightly. Reduce the heat and add the bay leaf, black cardamom, cumin seeds, and hing. Sauté for a few seconds until fragrant. Add the chopped ginger and green chilies and sauté for 30 seconds.
Add turmeric powder, coriander powder, and red chili powder. Stir quickly and turn off the heat.
Place the cauliflower florets in a large bowl. Pour the tempered mustard oil and spice mixture over the cauliflower, add salt to taste, and toss until evenly coated.
Transfer the cauliflower to the air fryer basket and cook at 375°F (190°C) for 10 to 12 minutes, shaking the basket halfway through cooking.
Add the paneer cubes and amchur powder. Toss gently and continue air frying for 5 to 7 minutes, or until the cauliflower is tender with lightly crisp edges and the paneer is golden.
Sprinkle garam masala over the gobi paneer and toss gently.
Garnish with fresh cilantro and serve hot.