Heat the olive oil in a skillet over medium-high heat. Once the oil starts to shimmer, add the fennel seeds, nigella seeds, cumin seeds, black mustard seeds, and fenugreek seeds. Cook until the spices turn slightly brown and start to sputter. Add the asafetida, if using, and stir. Then, add the chiles and cook for 2 minutes until they turn brown and crisp on the sides.
Turn off the heat, mix in the tomatoes, and immediately transfer to a serving bowl so that the tomatoes stop cooking. Gently mix in the salt and lime juice.
Heat ghee (or butter) in a non-stick pan, add the block of Sach Paneer and fry for 4-5 minutes until golden and crisp. Remove from the heat.
Serve Green Chili and Cherry Tomato pickle warm or at room temp with the ghee-roasted Sach paneer
