Heat the oil in a non-stick skillet over medium heat until shimmering, then add cumin seeds. Sauté for about 30 seconds until fragrant and crackling.
Add the finely chopped onion to the pan and cook, stirring frequently, for 3-4 minutes until it turns translucent and begins to soften, filling your kitchen with a sweet, spicy aroma.
Stir in the diced tomato and cook for another 2-3 minutes, stirring occasionally, until the mixture is juicy and the tomatoes have softened, releasing a bright, tangy scent.
Sprinkle in the turmeric and chili powder, then season with salt. Cook for 1 minute, stirring constantly, until the spices release their fragrance and turn a little darker.
Add the crumbled paneer to the skillet, breaking up larger pieces with your spatula. Mix well and cook for 2-3 minutes until the paneer is heated through, coated with spices, and slightly dry, with a fragrant, smoky aroma.
If you like some heat, stir in the finely chopped green chili and cook for another minute, allowing the flavors to meld and the dish to shimmer with a slight oil sheen.
Remove from heat and sprinkle chopped fresh coriander over the top. Give it a quick stir to distribute the herbs evenly, then let it sit for a minute to let the flavors settle.
Serve your paneer bhurji hot, garnished with extra coriander if desired, alongside bread, roti, or enjoy straight from the pan for a quick, satisfying meal.
