Heat a non-stick skillet over medium heat and add a tablespoon of oil until it shimmers and starts to ripple.
Add the cumin seeds and toast them for about 30 seconds until fragrant and crackling, being careful not to burn them.
Toss in the finely chopped onion and sauté for 3-4 minutes, stirring regularly, until it turns translucent and releases a sweet aroma.
Sprinkle in the turmeric and any additional spices, cooking for another 30 seconds until the spices bloom and fill the air with warm aroma.
Add the cubed paneer to the skillet, gently crumbling it into the pan if not already in small pieces, and stir well to coat with the spices and onion mixture.
If using bell peppers, add the diced pieces now and cook for 2-3 minutes until they are tender but still slightly crunchy.
Season generously with salt and pepper, tasting and adjusting as needed, and cook for another minute until everything is heated through and fragrant.
Remove from heat, squeeze a little lemon if desired for brightness, and gently fold the scramble to combine all the flavors.
Serve immediately while hot, garnished with fresh herbs if you like, and enjoy the warm, spiced flavors with a tender, golden appearance.
