Heat oil in a skillet over medium heat until it shimmers, then add cumin seeds. Wait for them to crackle and release aroma, about 30 seconds.
Add finely chopped onions to the skillet and sauté, stirring occasionally, for 3-4 minutes until they turn golden and fragrant. You should see them soften and develop a slight caramel color.
Stir in the chopped green chili and turmeric, cooking for another minute until spices bloom and fill the air with a warm aroma.
Add chopped tomatoes and cook, stirring occasionally, for 4-5 minutes until they soften and release juices, creating a fragrant, slightly saucy mixture.
Crumble the paneer into the skillet with your fingers or a spatula, mixing it evenly into the tomato-onion mixture. Cook for 2-3 minutes, allowing the paneer to heat through and absorb the flavors.
Season with salt and sprinkle garam masala over the mixture. Stir well, and cook for another minute until everything is evenly combined and fragrant.
Remove from heat and let the paneer bhurji rest for a minute to allow flavors to meld. Serve hot, garnished with fresh coriander if desired, alongside toast or flatbread.
