Sautéed Potato and Paneer with Cumin Seeds

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp-tender potatoes paired with pan-seared paneer, flavored with aromatic cumin and fresh coriander. This indian-inspired vegetarian 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.

Prep: 15 min Cook: 20 min Serves 2 Indian cuisine 280 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Sautéed Potato and Paneer with Cumin Seeds take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Potato and Paneer with Cumin Seeds?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep potatoes from drying out.

Can I substitute ingredients in Sautéed Potato and Paneer with Cumin Seeds?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Potato and Paneer with Cumin Seeds for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sautéed Potato and Paneer with Cumin Seeds?

Indian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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