Sautéed Potato and Paneer with Cumin Seeds

By AislePrompt Editorial · Published 2026-04-18 · Updated 2026-04-18

Crisp-tender potatoes paired with pan-seared paneer, flavored with aromatic cumin and fresh coriander. This Indian-inspired vegetarian recipe, ready in about 35 minutes, pairs potatoes, paneer, cumin seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium potatoes
• 150 grams paneer
• 1 tsp cumin seeds
• 1/4 cup finely chopped onion
• 2 finely sliced green chilies
• 2 tbsp chopped fresh coriander
• 1/4 tsp turmeric
• 1/2 tsp salt
• 1 tbsp vegetable oil

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Peel and dice potatoes into 1/2-inch cubes. Rinse under cold water until water runs clear, then drain well.
2. Step 2: Heat 1 tbsp vegetable oil in a non-stick skillet over medium-high heat. Add 1 tsp cumin seeds and 1/4 cup chopped onion, cooking for 2 minutes until onions turn translucent.
3. Step 3: Stir in 2 sliced green chilies and 1/4 tsp turmeric, sautéing for 30 seconds until fragrant.
4. Step 4: Add 2 diced potatoes and 1/2 tsp salt, stirring to coat. Cover and cook for 10 minutes, stirring occasionally, until potatoes are tender but not browned.
5. Step 5: Place 150 grams paneer cubes on top of potatoes and cook uncovered for 5 minutes, turning once, until paneer develops light golden edges.
6. Step 6: Remove from heat and garnish with 2 tbsp chopped fresh coriander, letting it rest for 2 minutes before serving.