Heat oil in a skillet over medium heat and add the cumin seeds. Let them sizzle and release aroma, about 30 seconds.
Add the finely chopped onions to the skillet and cook, stirring occasionally, until they turn translucent and soften, about 3-4 minutes.
Stir in the minced garlic and chopped green chili (if using), cooking for another minute until fragrant and slightly browned.
Add turmeric powder and a pinch of salt, stirring to evenly coat the onion mixture and release bright yellow color and aroma.
Gently fold in the crumbled paneer, breaking it apart with your spatula to ensure even mixing and crumble size, cooking for 2-3 minutes until heated through.
Taste and adjust salt if needed, then cook for another minute to let flavors meld and the mixture become slightly dry and crumbly.
Remove from heat and garnish with freshly chopped coriander, adding a burst of color and freshness.
Serve hot with toast, paratha, or as part of a hearty breakfast.
