Cut the paneer into bite-size cubes and finely chop the fresh coriander and garlic.

Heat 1.5 tsp olive oil in a pan over medium heat and add the paneer cubes.

Season the paneer with 1.5 tsp chilly powder and 1 tsp ground cumin.

Add 1 tsp chili flakes and 1 tsp dried oregano, then toss to coat the paneer.

Add the chopped garlic and coriander, then sauté until the paneer is lightly golden, about 5 to 6 minutes.

Season the cooked paneer with salt and 1 tsp black pepper, then transfer it to a serving plate.

Dice the cucumber and grate or finely slice the carrot.

Combine the cucumber and carrot with 4.5 tbsp curd in a mixing bowl.

Stir 1 tsp chilly powder and 0.5 tsp honey into the salad dressing.

Season the salad with salt and 1 tsp black pepper, then mix until evenly coated.

Serve the hot chimichurri paneer beside the creamy cucumber carrot salad.