Heat a non-stick skillet over medium heat and add a teaspoon of olive oil, swirling to coat the surface.
Add the paneer cubes to the hot skillet in an even layer. Cook undisturbed for about 2-3 minutes until the bottoms are golden brown, then flip gently with a spatula to cook all sides until crispy and golden, about another 4-5 minutes. The paneer should be firm and slightly crispy on the outside.
Meanwhile, squeeze fresh lemon juice into a small bowl and set aside. Chop the fresh herbs finely and prepare your toasted seeds for topping.
Once the paneer is crispy, transfer it to a paper towel-lined plate to drain excess oil. Let it cool slightly so it retains its crunch.
Spread the Greek yogurt evenly in your serving dish, creating a creamy base for the bowl.
Arrange the warm, crispy paneer cubes on top of the yogurt, distributing evenly across the surface.
Sprinkle the chopped fresh herbs generously over the paneer and yogurt for a burst of brightness and flavor.
Squeeze the fresh lemon juice over the bowl to add a zesty, tangy note that cuts through the richness.
Finish by sprinkling toasted seeds over the top for crunch and visual appeal.
Serve immediately while the paneer is still warm and crispy, enjoying the contrast of textures and fresh flavors in every bite.
