In a mixing bowl, whisk the yogurt, seasoning, garlic, ginger, and lime until smooth.
Add the paneer and stir to coat. Cover and refrigerate for at least one hour, or overnight.
When ready to bake, preheat oven to 450 degrees F.
Put the paneer cubes on a parchment lined baking sheet and bake for 5 minutes.
Flip, continue baking for about 5 more minutes or until cheese is browned and crispy.
Sprinkle with cilantro and serve.
Storing leftovers: You can store leftovers in the fridge, but this is best made and eaten at the same time.Variations: You can use curry powder instead of Tandoori or any mix of seasonings you like.Pairs well with:Saag Paneer, Spinach and Artichoke Stuffed Naan