Blend the Green Paste: In a mixer jar, add the roasted green chillies, roasted garlic, ginger, coriander, a pinch of salt, and lemon juice. Pulse it coarsely without adding a single drop of water.

Heat the Pan: Place a kadai or pan on medium heat. Add the cooking oil followed by the butter (adding oil first prevents the butter from burning). Let the butter melt.

Temper the Spices: Add the cumin seeds to the hot butter and oil. Let them splutter, then add the slit green chilli and sliced onion. Sauté lightly until the onion turns soft and translucent.

Sauté the Veggies: Add the sliced capsicum and carrots. Add a small pinch of salt to help the vegetables soften quickly. Sauté for about 1 minute on medium heat so they retain their crunch.

Cook the Paneer: Toss in the paneer cubes. Gently sauté them with the vegetables for 1 to 2 minutes on medium heat.

Add the Flavour: Add your prepared green chilli-garlic paste into the pan and mix it well with the paneer and veggies.

Season the Dish: Lower the heat. Stir in the garam masala, chaat masala, black pepper powder, and salt to taste. Mix everything gently.

Toss the Rice: Add the bowl of cooked rice to the pan. Using a very light hand, mix the rice evenly with the masala base so the rice grains don't break.

Simmer and Garnish: Let the Paneer Rice cook on low heat for 2 minutes, stirring occasionally. Turn off the heat and garnish generously with freshly chopped coriander. Serve hot!