Paneer marinated in za'atar and sumac, served in a tomato-tahini based masala sauce.
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In a medium bowl, toss the paneer cubes with 1 tablespoon of olive oil, the za'atar, and the sumac until evenly coated. Let marinate for 20 minutes.
Heat a large skillet over medium-high heat and sear the marinated paneer until golden brown on all sides, then remove from the pan and set aside.
In the same skillet, add the remaining olive oil and sauté the diced onions until soft and translucent, about 5 minutes.
Stir in the minced garlic and ground cumin, cooking for 1 minute until fragrant.
Pour in the tomato puree and vegetable broth, bringing the mixture to a gentle simmer for 10 minutes to thicken.
Whisk the tahini paste with a tablespoon of warm water to loosen it, then stir it into the tomato sauce until the sauce becomes creamy and pale orange.
Add the seared paneer back into the sauce and simmer for another 3-5 minutes to allow the flavors to meld.
Garnish with fresh parsley and pomegranate arils before serving warm with pita or basmati rice.
