Crispy Paneer & Charred Tomato Skillet
Ingredients
- 14 ouncespaneer
- 1 poundcherry tomatoes
- ·yellow onion
- ·garlic
- ·ginger
- 3 tablespoonvegetable oil
- 1 teaspooncumin seeds
- ½ teaspoonground turmeric
- ½ teaspoonkasuri methi (dried fenugreek leaves; optional)
- ·salt
- ·black pepper
- 1fresh lime
Prep
- 01
Mince 3 cloves garlic
- 02
Mince 1 tablespoon fresh ginger
- 03
Dice 1 medium yellow onion
Method
- 01
Heat 2 tablespoons oil in a large skillet over medium-high heat. Cut paneer into 1-inch cubes, then add to the hot oil. Cook 4–5 minutes, turning occasionally, until golden on most sides. Transfer to a plate.
- 02
Add remaining 1 tablespoon oil to the skillet. Add cumin seeds and let them crackle for 30 seconds. Add minced garlic and ginger, stir for 30 seconds until fragrant.
- 03
Add diced onion and cook 2–3 minutes, stirring occasionally, until softened and starting to brown.
- 04
Add turmeric and kasuri methi (if using), stir for 15 seconds. Pour in the cherry tomatoes and cook 4–5 minutes, stirring gently, until tomatoes blister and begin to burst and release their juices. Season with salt and black pepper to taste.
- 05
Return paneer cubes to the skillet and toss gently to coat. Cook 1–2 minutes until heated through. Squeeze lime juice over top and serve hot with rice or warm flatbread.
Spice Tips
For warmth, add 1/4 teaspoon red pepper flakes with the turmeric. For deeper spice, stir in 1/2 teaspoon garam masala when you add the tomatoes. A pinch of amchur (dried mango powder) brightens the acidity if you have it on hand.
Kasuri methi adds an authentic herbaceous note but isn't essential—skip it if unavailable. Paneer can be made ahead and refrigerated; bring to room temperature before cooking for even browning.