Roast the aromatics

• Heat 2 teaspoons of oil in a small pan over low to medium heat. Add the green chilies, garlic, and ginger. Cook gently, stirring often, until the chilies blister lightly and the raw garlic smell mellows out.
• Add the peanuts and cumin seeds and toast for a minute or two until fragrant. Turn off the heat. Stir in the cilantro, it will wilt from the residual heat, about 30 seconds.

Grind to a coarse paste

• Let the roasted mixture cool completely. In a mortar and pestle, add salt and cooled mixture, crush it coarsely. Work in batches if your mortar is small.
• No mortar and pestle? Transfer the cooled mixture to a small blender or food processor. Add the salt, and 1 tablespoon of water, then pulse in short bursts, scraping down the sides, until you have a thick, slightly coarse paste. Avoid running the machine continuously, which makes the paste smooth and watery. Add more water a teaspoon at a time only if the blades can't catch.

Coat the paneer

• Pat the paneer cubes dry with a paper towel so the paste clings. In a bowl, gently toss the cubes with the thecha until every piece is well coated.

Marinate

• Cover and refrigerate for at least 30 minutes. An hour is even better if you have time, since the paneer absorbs more flavor the longer it rests.

Cook until golden: Choose one of these methods

• Skillet or tawa: Heat a cast iron skillet over medium-high heat with 1 teaspoon oil. Cook the paneer 2 to 3 minutes per side until the edges are browned and the paste smells toasty.
• Air fryer: Cook at 380°F (190°C) for 8 to 10 minutes, shaking or flipping halfway.
• Oven: Thread onto skewers or arrange on a lined sheet pan. Bake at 425°F (220°C) for 12 to 15 minutes, turning once, then broil for 1 to 2 minutes for color.

Finish and serve

• Squeeze fresh lemon juice over the hot paneer, then garnish with crushed roasted peanuts for extra crunch and chopped cilantro. Serve immediately.