Mix TP1 (spiced chutney) with TP2 (hung curd), add TP3 (paneer), and marinate for 10 minutes.

Heat TP4 (oil) and half of TP5 (butter) in a pan, then fry the marinated paneer on low flame for 3–4 minutes on each side.

Light TP6 (coal), place in a bowl with fried paneer, pour butter over it, and cover for 2 minutes to smoke.

Serve hot with green chutney.