Break the paneer into small crumbles using your fingers or a fork, setting aside.
Heat the vegetable oil in a frying pan over medium heat until it shimmers and you hear a gentle sizzle.
Add cumin seeds to the hot oil and let them toast for about 30 seconds until fragrant and slightly darker in color.
If using, stir in finely chopped onion and cook for 2-3 minutes until it becomes translucent and soft.
Add sliced green chilies, turmeric powder, and garam masala; sauté for another minute until the spices release their aroma and the chilies soften slightly.
Gently fold in the crumbled paneer, mixing well so the spices coat all the pieces evenly.
Cook the mixture for 5-6 minutes, stirring occasionally, until the paneer is lightly browned and has absorbed the flavors.
Season with salt to taste, give everything a final stir, and let it cook for another minute.
Turn off the heat and serve hot, either on its own or with bread or rice of your choice.
