Put the 1 tablespoon grapeseed oil
in a large skillet, and add the coriander, garlic
, mustard seeds
, and cumin and cook for about 15 seconds. Add the tomatoes and season with salt, and pepper, stirring well. Add the green beans and cook until the beans are crisp-tender, about 8 to 10 minutes.
In another pan, add oil and place over medium heat. Add the cubed paneer
until golden on all sides, turning frequently. Gently stir into the finished beans and serve immediately.