Heat oil in a pan over medium heat until shimmering and fragrant. Add cumin seeds and let them sizzle for about 30 seconds until aromatic.
Add the finely chopped onion and sauté for 2-3 minutes, stirring frequently, until it turns translucent and slightly golden. The kitchen should fill with a sweet, caramelized aroma.
Stir in the sliced green chili and cook for 30 seconds, allowing the heat and aroma to infuse the oil.
Add the chopped tomato and cook for 3-4 minutes, stirring occasionally, until it breaks down into a thick, glossy sauce with a fragrant aroma.
Sprinkle in the turmeric, garam masala, and salt. Mix well and cook for another minute until the spices release their aroma and the mixture is fragrant.
Gently crumble the paneer into the pan, breaking up any large chunks with your spatula. Mix thoroughly so the paneer absorbs the spices and flavors, cooking for about 3-4 minutes until heated through and slightly golden.
Taste and adjust salt or spice levels if needed. If desired, add a teaspoon of lemon juice for brightness and stir to combine.
Remove from heat and let sit for a minute to allow flavors to meld. Garnish with chopped cilantro or a squeeze of lemon if you like.
Serve hot with bread, roti, or rice. Enjoy the soft, crumbly texture and spicy aroma that make this dish a comforting favorite.
