Gather all your tools—a skillet, spatula, chopping board, and knife—and prepare the ingredients by chopping the onions, tomatoes, and green chili finely.
Heat the oil in a skillet over medium heat until shimmering, then add the cumin seeds. Toast them for about 30 seconds until they crackle and release a fragrant aroma.
Add the finely chopped onions to the skillet. Sauté for about 5-7 minutes, stirring occasionally, until they turn golden brown and release a sweet aroma.
Stir in the sliced green chili and turmeric powder, cooking for another minute until the spices become fragrant and the mixture is well combined.
Add the chopped tomatoes and cook, stirring frequently, for about 8-10 minutes until they soften and the mixture thickens, with oil beginning to separate from the masala.
Gently crumble the paneer into the skillet, breaking it apart with your spatula as you stir, ensuring it’s evenly coated with the spiced tomato mixture. Cook for 3-4 minutes until the paneer is heated through and tender.
Sprinkle in the garam masala and season with salt to taste. Mix thoroughly and cook for another minute to let the flavors meld.
Turn off the heat and sprinkle freshly chopped coriander over the top. Give it a gentle stir or leave it as a garnish.
Serve hot with toasted bread, paratha, or wrapped in a tortilla for a quick, satisfying meal.
