Heat a non-stick pan over medium heat and add a tablespoon of oil. Once shimmering, add the paneer cubes and fry for about 3-4 minutes, turning occasionally, until golden brown and crispy on all sides.
Remove the paneer from the pan and drain briefly on paper towels. Let it cool slightly, so it’s warm but not hot to handle.
In a small bowl, whisk together the Greek yogurt, lemon juice, a pinch of salt, and black pepper until smooth and well combined. Taste and adjust the seasoning if needed.
If using, toast cumin seeds in the same pan for about 30 seconds until fragrant, then crush them lightly with the spatula or mortar and pestle. Stir the toasted cumin into the yogurt mixture for added warmth and aroma.
Chop the fresh herbs finely to release their vibrant aroma and add them into the yogurt mixture. Mix gently.
Assemble the bowl by spooning the seasoned yogurt into a serving dish. Arrange the crispy paneer cubes on top, allowing some to sink slightly into the yogurt for a creamy and chewy contrast.
Sprinkle toasted nuts or seeds over the top for crunch, and drizzle with honey if you like a touch of sweetness. Finish with a final sprinkle of herbs and freshly cracked black pepper.
Serve immediately, enjoying the combination of warm, crispy paneer with cool, tangy yogurt and fresh toppings.
