Firstly, in a pan, heat 2 tsp of oil. Add 5 chilli, 10 cloves garlic, 1 inch ginger, 1 tsp cumin and ¼ cup peanuts.

Roast on a low flame till the chilli turns aromatic.

Also, add 1 bunch of coriander and saute till the coriander shrinks.

Cool completely, and transfer to the mixer jar.

Add 1 tsp of salt, 2 tbsp of water, and grind to a smooth paste. Thecha is ready.

Now take 12 pieces of paneer, thecha, and coat well.

Marinate for 30 minutes, allowing the masala to be well absorbed by the paneer.

Further, roast it on a hot tawa or grill in an oven or tandoor.

Finally, sprinkle some lemon juice and serve Paneer Theecha immediately.