Start by heating a non-stick skillet over medium heat and add the oil. Once shimmering and fragrant, sprinkle in the cumin seeds and fry until they crackle, about 30 seconds.
Add the chopped onion to the skillet and sauté until translucent and fragrant, about 2 minutes. The onion should soften and turn slightly golden around the edges.
Toss in the chopped tomato and cook until it softens, about 2 minutes. The mixture will become fragrant and slightly saucy.
Crumble the paneer into small cubes or break it into rough chunks and add to the skillet. Fry until the edges turn crispy and golden, about 3-4 minutes, stirring occasionally. The paneer should smell nutty and look appetizingly browned.
Sprinkle the turmeric over the mixture, season with salt and pepper, and stir well to coat everything evenly. The vibrant yellow color will start to show, and the spices will release their warm aroma.
Pour in the beaten eggs and gently scramble everything together. Stir continuously to coat the ingredients evenly, cooking until the eggs are just set and fluffy, about 2-3 minutes. The scramble should be moist and tender, with crispy paneer edges for texture.
Remove the skillet from heat and stir in chopped cilantro or squeeze fresh lemon juice for brightness. Let it sit for a minute to meld the flavors.
Serve the hot paneer scramble immediately, garnished with extra cilantro if desired. Pair with toasted bread or flatbread for a hearty breakfast that’s both satisfying and flavorful.
