Heat oil in a skillet over medium heat until it shimmers and releases a nutty aroma. Add cumin seeds and let them crackle for about 20 seconds.
Stir in the finely chopped onion and sauté for 2-3 minutes, stirring often, until it becomes translucent and slightly golden.
Add the grated garlic and ginger, cooking for about 1 minute until fragrant and aromatic, filling the kitchen with warm, spicy scents.
Stir in the chopped tomato and cook for 3-4 minutes, stirring regularly, until the tomatoes soften, release their juice, and the mixture looks saucy.
Sprinkle in turmeric powder, red chili powder, and salt. Mix well and cook for 30 seconds until the spices become fragrant and slightly darker.
Gently crumble the fresh paneer into the skillet, breaking it into small uneven bits with your hands or a fork. Stir to combine and cook for another 2-3 minutes, allowing the paneer to absorb the flavors.
Taste and adjust salt or chili if needed. If the mixture looks dry, add a teaspoon of water or a splash of oil to keep it moist and shiny.
Turn off the heat and stir in chopped cilantro if desired, allowing the flavors to meld for a minute.
Serve hot with toasted bread, flatbread, or your favorite breakfast accompaniments, enjoying the creamy, spicy scramble that’s ready in minutes.
