Heat the milk in a large pot between medium and medium-high heat until it reaches 90–95°C (195–205°F). Reduce heat to low, stir in yogurt and 3 tablespoons lemon juice. Stir for about 30 seconds, and if milk doesn’t separate into curds and whey, stir in additional lemon juice.

Once curds form, turn off heat, pour in cold water to cool the mixture, and stop cooking. Drain curds using a cheesecloth or towel-lined colander. Let them sit and drain for 5–10 minutes.

Press curds into a disc about 2 inches high, weighing down with a heavy pan. Leave for 30–90 minutes until firm to the touch. Wrap and refrigerate paneer to chill before use.

In a bowl, combine garlic, Sriracha, yogurt, lemon juice, garam masala, and kosher salt to form the marinade. Mix thoroughly.

Cut paneer into 1/4–1/2 inch thick pieces, toss into marinade, ensuring even coating. Wrap and refrigerate for at least 4 hours.

Blend yogurt, cilantro, jalapeno, lime juice, and salt to prepare dipping sauce.

In a non-stick pan, melt butter over medium-high heat and pan-fry marinated paneer until browned, about 2 minutes per side.