Crumb the paneer into small irregular pieces using your hands or a fork, and set aside.
In a mixing bowl, crack the eggs and whisk lightly until just combined. Add a pinch of salt and pepper if desired.
Chop the onion into small dice and dice the tomato. Set aside with the paneer.
Heat the oil in a non-stick skillet over medium heat until it shimmers. Add the chopped onion and cook, stirring occasionally, until translucent and fragrant, about 2 minutes.
Add the cumin and turmeric to the skillet and toast briefly, about 30 seconds, until fragrant.
Add the paneer pieces to the skillet and cook, stirring gently, until they develop a light golden color and smell nutty, about 3 minutes.
Pour the beaten eggs into the skillet, spreading them evenly over the paneer and vegetables. Let sit for about 10 seconds, then gently scramble with your spatula, folding the eggs into the mixture.
Add the diced tomato and chopped cilantro (reserve some for garnish). Continue gently scrambling and cooking until the eggs are just set but still moist, about 2-3 minutes.
Squeeze the fresh lemon juice over the scramble and give it a final gentle stir. Remove from heat once the eggs are tender and slightly glossy.
Transfer to a plate, garnish with remaining cilantro, and serve hot. Enjoy a cozy, flavor-packed breakfast in minutes!
