Heat oil in a pan and add cumin seeds. As soon as the cumin seeds start spluttering, add onions and green chillies.
Saute for two to three minutes and add tomatoes, turmeric, coriander powder and salt. Once the tomatoes are cooked through and start almost melting, add the crumbled paneer and mix well. Cook for a minute or two and switch off the flame. Mix in chopped coriander and serve hot with slices of bread or hot chapatis.
Variations: You can add bell peppers, green peas or mushrooms to this recipe as well! I like mine simple. Just add the vegetables to saute with onions and tomato.
Adjust spice according to your taste by changing the quantity of the green chilli and red chilli powder.
Make and serve fresh, as it tends to get rubbery if left to sit out or stored for later.