Step by step

Method

4 steps

1. 1

   Heat 2 tablespoons oil or butter in a skillet over medium heat until shimmering. Add 1 teaspoon cumin seeds; when they crackle, 20–30 seconds, add 1 finely chopped onion and 1 minced green chili. Cook until the onion softens and turns translucent with light golden edges, 5–7 minutes.

2. 2

   Add 1 chopped tomato, ½ teaspoon turmeric, ½ teaspoon garam masala, ½ teaspoon chili powder, and ¾ teaspoon salt. Cook until the tomato softens and looks saucy, 3–4 minutes — you want jammy bits, not raw watery tomato.

3. 3

   Add 14 oz crumbled paneer (and optional 2 tablespoons peas). Cook 3–4 minutes, stirring gently — the scramble should stay moist and soft, not dry and grainy. If it looks tight, splash in a tablespoon of water or milk.

4. 4

   Finish with 2 tablespoons chopped cilantro. Serve with toast, pav, or roti. You want soft, spiced crumbled paneer like a savory scramble — not dry rubbery crumbles or watery tomato soup with cheese.