In a mixing bowl, add all the spice powders to marinate the paneer – Kashmiri red chilli powder, turmeric powder, coriander powder, cumin powder, garam masala powder and salt.
Add lemon juice and make a thick paste out of it.
Cut Paneer in half breadth-wise and coat the masala paste on it nicely.
Let them marinate for 20-30 mins.
Meanwhile, heat a cast iron pan or a heavy bottomed pan and add 2 tsp of oil.
Carefully place the paneer slices and cook them on both sides for 2-3 mins on medium flame until they are golden brown.
Remove the paneer slices and in the same pan, heat 1 tbsp of oil. Add fresh curry leaves and finely chopped onions.
Fry until translucent on medium flame and then add ginger garlic paste. Fry for a minute.
Next add finely chopped tomatoes and cook for 2-3 mins.
Add spice powders – red chilli powder, coriander powder, garam masala powder, turmeric powder and salt as needed.
Cook until the tomatoes are mushy and oil starts to leave from the sides.
Prepare the banana leaves by removing the thick vein that runs in the center (don’t discard, can be used to tie the leaves) and show them to mild heat so that they become soft.
Place 2-3 tbsp of prepared masala on the banana leaf.
Place a slice of paneer on top.
Now add the masala again on top of the paneer and coat it nicely. You can also place 1-2 slices on tomatoes and fresh curry leaves/slit green chillies on top.
Carefully fold the banana leaf in such a way that the paneer is wrapped well.
Use the banana vein or a thread to tie the banana leaf parcel carefully. Repeat this with the other half of the paneer too.
Place the banana leaf parcels on a medium hot cast iron pan (I used the same where I made the masala) or on a heavy bottomed pan. Keep them covered and cook for 7-8 mins on low flame. Turn them to the other side after half-cook time.
Unwrap the banana leaf parcel and serve hot with a side of dosai, roti or even rice/pulao.