Start by chopping the paneer into bite sized pieces and place all of these into a bowl with warm water and salt. Let this soak for at least 10 minutes.
In the meantime, in a small non-stick fry pan, cook the chickpea flour. Use a spatula to fold the flour through the pan and cook until the raw smell of the flour is gone and the color of the flour just starts to turn. It should sell nice and toasted. At this point remove immediately from the heat and transfer into a larger bowl to make the marinade
Grab a mortar and pestle and grind the fennel seeds till you get a coarse powder. I like doing this by hand to release the natural oils and maintain some of the seeds as whole
Add the fennel to the chickpea flour along with the ginger, garlic, ghee, turmeric, lime juice, cardamom, chilli, fenugreek leaves, saffron, chopped coriander and yogurt. Mix this up really well until smooth. Add some more yogurt if you think there isn't enough marinade
Season the marinade with salt and pepper
Squeeze out the water from the paneer and add them straight to the marinade. Coat the paneer well with the mixture and then set aside in the fridge for at least an hour
Remove the paneer from the fridge roughly 10 minutes before cooking to help the paneer return to room temperature
Heat up a griddle pan, or non-stick fry pan and brush with vegetable oil, butter or ghee. If you use butter, be sure to add some vegetable oil to prevent the butter from burning
Add the paneer pieces to the pan being careful to space them out evenly. Cook on each side until golden brown and sizzling
Once cooked, set these on a serving plate and garnish with chaat masala, lime and some more coriander
