Heat a tablespoon of oil in a non-stick pan over medium heat. Add cumin seeds and wait until they crackle and release a warm aroma, about 30 seconds.
Add the finely chopped onions to the pan. Stir and cook until they turn translucent and begin to caramelize slightly, about 5 minutes. The onions will smell sweet and nutty as they soften.
Stir in the minced green chilies and grated ginger. Cook for about 1 minute until fragrant, with a slight sizzling sound and a spicy aroma filling the air.
Add the diced tomatoes to the pan. Cook, stirring occasionally, until the tomatoes soften and release juices, about 3-4 minutes. The mixture will thicken slightly and smell bright and fresh.
Gently crumble the paneer into the pan, mixing it with the sautéed vegetables. Cook for 2-3 minutes, allowing the paneer to absorb flavors and warm through, with some edges starting to turn golden.
Sprinkle in turmeric, garam masala, and salt. Stir well to evenly coat the paneer and vegetables. Cook for another 2 minutes, letting the flavors meld and the mixture become fluffy and fragrant.
Turn off the heat and garnish with freshly chopped cilantro. Give the bhurji a gentle stir and let it rest for a minute to settle before serving.
Serve hot with bread, toast, or your favorite breakfast accompaniment. Enjoy this spicy, creamy scramble that’s perfect for busy mornings or cozy snacks.
