Start by heating a non-stick skillet over medium heat. Once hot, add the paneer cubes in a single layer and cook for 3-4 minutes, until they develop a light golden crust on the bottom.
Flip the paneer cubes using a spatula and cook for another 3-4 minutes until all sides are crispy and golden. Keep an eye to avoid burning; the paneer should squeak slightly when pressed.
While the paneer cooks, toast cumin and coriander seeds in a small dry pan over low heat for 1-2 minutes until fragrant. Grind the toasted seeds using a mortar and pestle or spice grinder to release their nutty aroma.
In a bowl, whisk the Greek yogurt until smooth. Squeeze the juice of a lemon over the yogurt and stir well to brighten the flavor.
Once the paneer is crispy and golden, remove it from the skillet and transfer to a plate. Drizzle with 1 tablespoon of olive oil, then toss gently with the toasted, ground spices and a squeeze of lemon juice for flavor.
Spread the seasoned yogurt into bowls as a base. Top with the hot, crispy paneer cubes.
Sprinkle chopped cilantro and mint over the top for freshness. Add toasted nuts or seeds for crunch, and finish with an extra drizzle of olive oil if desired.
Serve immediately, allowing the flavors to meld for a few minutes. Enjoy the creamy, crispy, and herbaceous combination while the paneer is still warm!
