Heat oil in a wide pan over medium heat until it shimmers slightly, and add cumin seeds, letting them crackle and turn a shade darker—this releases their aromatic flavor.
Add finely chopped onions and sauté for about 2-3 minutes, stirring frequently, until they turn translucent and fragrant, filling your kitchen with a sweet aroma.
Stir in the chopped green chili and turmeric, cooking for another 30 seconds until fragrant and the turmeric begins to release its warm, earthy aroma.
Add the diced tomatoes and cook for 3-4 minutes, stirring often, until they soften and start to break down into a jammy consistency, releasing a tangy smell.
Gently crumble or add the chopped paneer into the mixture, stirring lightly to combine everything without breaking the pieces apart too much. Cook for 2 minutes until the paneer warms through and begins to brown slightly around the edges.
Sprinkle in garam masala and salt, then stir well to evenly distribute the spices. Cook for another minute, allowing the flavors to meld and release a warm, inviting aroma.
Finish by chopping fresh cilantro or mint and stirring it in just before serving, adding a burst of herbal brightness to balance the richness.
Serve hot directly from the pan with bread, toast, or parathas, enjoying the soft, flavorful scramble that feels like a warm hug.
