1. In a medium sauté pan over medium-high heat, heat 1 Tbsp. oil until shimmering. Add cumin, sauté until it pops. Add red pepper, ginger, jalapeño, cook 3 minutes. Stir in paneer, potato, cilantro, turmeric, chili powder, garam masala and salt.
2. Remove from heat, shape into 2-3-inch-wide cakes.
3. Mix together chickpea flour and water. Dip cakes into the batter, coat with panko. Deep fry cakes until golden, serve with tomato-onion sauce.
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