Prepare the Cheese: Lay the panir cheese cubes on waxed paper and sprinkle with the sifted flour.
Toss gently to coat all sides and let them air-dry for about 10 minutes.
Fry the Panir: Heat the ghee or oil in a 3-quart nonstick saucepan over moderate heat. Carefully add the cheese cubes and fry for about 8 minutes, tossing gently until golden brown and crisp.
Remove with a slotted spoon and set aside.
Toast the Aromatics: In the same saucepan with the remaining fat, add the cumin seeds.
Fry until they darken slightly and release their fragrance.
Build the Base: Stir in the chopped tomatoes, cayenne pepper, and turmeric.
Cook for 3–4 minutes, stirring occasionally, until the tomatoes soften into a sauce-like consistency.
Simmer the Soup: Pour in the water, stock, or whey, add the salt, and return the fried cheese cubes to the pan.
Final Boil and Simmer: Increase the heat to high and bring the mixture to a rolling boil. Immediately reduce the heat to low, partially cover the pan, and let it simmer gently for 10–12 minutes.
Garnish and Serve: Stir in the fresh chopped coriander, dill, or parsley just before serving.
Serve hot and enjoy!
Don't Skip the Drying Phase: Letting the floured paneer cubes rest for 10 minutes is crucial for creating a dry skin that results in a perfectly crispy exterior.
