Marinate paneer cubes with amchur, cumin seeds, red chili powder, coriander powder, black pepper powder, garam masala, ginger garlic paste, turmeric powder, and salt for 2 hours.

Prepare the samosa pastry by mixing all-purpose flour with oil until it resembles sand.

Gradually add water to the flour mixture and knead into a firm, smooth dough.

Cover the dough and let it rest.

Shallow fry the marinated paneer cubes until crispy and set aside on a paper towel.

Reserve the paneer marination.

Heat oil in a pan and add cumin seeds; let them crackle.

Add chopped onions and sauté until translucent.

Add chopped green bell pepper and cook until softened.

Add 2 tablespoons of the reserved paneer marination, chili powder, and salt; mix well.

Add the fried paneer and cook until the filling is cooked through and no moisture remains.

Prepare a maida paste by mixing maida with water.

Heat oil for deep frying.

Roll out a lemon-sized ball of dough into a thin circle.

Cut the circle into two semicircles.

Place the samosa filling on one semicircle and shape it into a cone.

Seal the edges with the maida paste.

Deep fry the samosas until golden brown on medium heat.

Drain the samosas on an oil-absorbent paper.

For the oven method, preheat the oven to 180°C.

Bake the samosas at 180°C for 20 minutes, flipping halfway through.

Serve the Tandoori Paneer Samosa with Green Chutney, Tamarind Chutney, and Tomato Sauce.