Cut the paneer into 2 inch cubes and set aside

In a pan, heat 2 tsp oil and add the ajwain. Fry for 5 seconds until fragrant

Make sure heat is very low and add the red chilli flakes. Saute for 15 seconds

Then add the ginger garlic paste and saute again for 10 seconds

Now add the besan and roast for a minute or two

Lightly crush the kasuri methi between your fingers and add to the above

Saute again for a minute. Add salt and mix well. 

Transfer this to a bowl and add sugar and lemon juice. Mix well. 

Add enough water to make a loose paste

Add in the paneer cubes and mix well gently without breaking the paneer pieces

It’s best to leave this aside for 30 mins or so in the refrigerator but you can proceed to make the Amritsari paneer tikka immediately too

To pan fry the tikka, heat some oil in a pan and add the pieces one by one without overlapping

Let it cook on medium heat until one side is nice and crisp and then turn over and cook the other side

Transfer to a plate and serve hot with green chutney