2 x 200g packets paneer
2 tbs vegetable oil
3 tsp cumin seeds
1 onion, finely chopped
1 1/4 tbs ground coriander
2 tsp chilli powder
1/2 cup roughly chopped coriander, plus extra sprigs to serve
1 tomato, finely chopped
Paratha flatbreads and lime wedges, to serve
Break paneer into 3-4cm chunks. Heat 1 1/2 tbs oil in a large frypan over high heat. Cook paneer for about 8 minutes, carefully turning pieces, until golden and crisp on each side. Add cumin seeds and season with salt flakes. Cook for 30 seconds or until cumin crackles, becomes fragrant and changes colour. Set paneer and seeds aside with a slotted spoon.
Add remaining oil to pan with the onion and cook, stirring occasionally, for 5 minutes or until golden brown. Reduce heat to medium and add remaining spices, 2 tbs chopped coriander and 2 tbs water. Cook, stirring occasionally, for 2 minutes. Stir in tomato. Cook, stirring occasionally, for 2 minutes or until softened. Season with salt flakes. Return paneer to pan and stir to reheat and coat in spice mix. Stir through remaining coriander and check seasoning.
Sprinkle with coriander sprigs and serve with parathas and lime wedges.