Now, bring it all together. Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high until shimmering. Arrange reserved paneer in a single layer (just a heads-up that you are only browning one side) and cook until golden brown underneath, about 1 minute. (If paneer is sticking, just give cheese a little more time to brown. It will release from pan once it is sufficiently crisped.) Using a slotted fish spatula or spoon, transfer paneer to a plate, leaving as much oil behind in pan as possible. Arrange browned side up and season generously with kosher salt.