Paneer with Charred Tomato and Cilantro
Ingredients
- 14 ouncespaneer
- 1 poundcherry tomatoes
- 1yellow onion
- ·cilantro
- 1lime
- 3 tablespoonolive oil
- ½ teaspooncumin seeds
- ·salt
- ·black pepper
Prep
- 01
Dice 1 yellow onion into bite-sized pieces
- 02
Roughly chop a large handful of fresh cilantro
Method
- 01
Cut paneer into 3/4-inch cubes. Pat dry with paper towels.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches if needed, cook paneer cubes 2 to 3 minutes per side until golden on all surfaces. Transfer to a plate.
- 03
Add remaining 1 tablespoon oil to the same skillet. Add cumin seeds and cook until fragrant, about 30 seconds.
- 04
Add cherry tomatoes and cook over medium-high heat for 5 to 7 minutes, stirring occasionally, until they begin to split and char. Season with 1/2 teaspoon salt and a pinch of black pepper.
- 05
Return paneer to the skillet and toss gently to combine. Remove from heat and squeeze lime juice over everything. Tear cilantro by hand and scatter on top. Serve warm or at room temperature.
Spice Tips
For warmth, add a pinch of red pepper flakes to the cumin seeds. A small minced green chile or serrano pepper adds heat and freshness alongside the tomatoes.
This dish works hot or cold — great as a side to rice or flatbread, or as a light main with a grain. You can prep and cook the paneer an hour ahead, then char the tomatoes just before serving.