In a deep bowl, combine the plain flour, cornflour, salt, pepper, turmeric.
Mix it well adding little water at a time.Add little at a time working your way until all the flour is combined with water and reach smooth lump-free consistency. . Ensure the batter is neither too thick not too watery but of the right consistency.
In a kadai or deep skillet, heat oil on medium-low heat.
Once the oil is hot, dip paneer strips in a batter and deep fry. Flip over and fry another side until crisp and light golden colour. Fry paneer in batches.
Take out the paneer and drain over the kitchen towel.
In a second pan or skillet, heat oil on medium-low heat.
Add cumin followed by garlic, curry leaves and saute for few seconds.
Now add green and red chillies, saute for a few seconds.
Add onion and saute for 2 minutes or until onion turn soft and translucent.
Now add handful coriander, mint leaves and mix well. Saute for a minute or until aromatic.
Reduce the heat slightly, add chilli powder followed by turmeric, coriander powder, pepper powder, salt and stir well. Cook for a minute until raw aroma vanishes.
Meanwhile, combine yogurt and cornflour in a small bowl. Mix well until it is a smooth and lump-free slurry.
Add yogurt slurry and stir well. Slightly increase the heat and cook for 2- 3 minutes until the sauce thickens.
Check the taste and add more salt and pepper if necessary.
Now add handful coriander leaves, fried paneer strips, lime juice and toss until well coated with yogurt sauce.
Enjoy spicy and delicious paneer majestic on its own or with Jeera rice.