Cube the paneer into 1/2-inch pieces. Finely chop onion, bell pepper, tomatoes, green chilies and cilantro. Dice the avocado and squeeze a little lemon juice to prevent browning; set aside.

Cook spiced paneer

Temper and sauté

Heat 2 tbs vegetable oil in a medium nonstick skillet over medium heat. Add cumin seeds and let them sizzle for 15–20 seconds until fragrant.

Add the chopped onion and sauté 2–3 minutes until translucent. Add green bell pepper and cook 1–2 minutes until slightly softened.

Stir in ginger-garlic paste and chopped green chilies; cook 30–45 seconds until aromatic.

Add chopped tomato and cook 2–3 minutes until it softens and releases moisture.

Add the paneer cubes to the skillet. Sprinkle garam masala, red chili powder, turmeric and salt. Gently toss to coat the paneer with the spices and cook 3–4 minutes, turning occasionally, until the paneer is lightly golden at the edges.

Finish the paneer with 1 tsp lemon juice and 2 tbs chopped cilantro. Remove from heat and set aside.

Assemble and bake nachos

Arrange half of the tortilla chips in an even layer on the prepared baking sheet or platter.

Distribute half of the spiced paneer mixture over the chips. Scatter one-third each of grated cheddar and grated mozzarella over the paneer and chips.

Top with the remaining half of the chips, followed by the rest of the paneer and the remaining cheeses, creating a double-layered nacho stack so cheese melts between layers.

Place the tray in the preheated oven and bake 8–10 minutes, or until the cheese is melted and bubbly and edges of chips are just starting to brown. For extra crispness, broil for 1 minute—watch closely to avoid burning.

Fresh toppings & finishing

Remove nachos from the oven. Immediately scatter diced avocado, diced tomato, red onion and sliced jalapeño evenly over the melted cheese.

Drizzle plain yogurt in spoonfuls or thin slightly with water to make it pourable, then zigzag green chutney and tamarind chutney over the nachos.

Sprinkle remaining chopped cilantro, toasted sesame seeds or crushed peanuts and a light dusting of chaat masala and freshly ground black pepper.

Serve with lemon wedges on the side for extra brightness. Encourage diners to squeeze lemon over individual portions before eating.