Set a 12-inch nonstick skillet over medium heat.

Add the oil or ghee to the skillet and let it warm for about 30 seconds.

Add the cumin seeds to the skillet. Cook for 20 to 30 seconds, until they sizzle and smell fragrant.

Add the chopped onion and serrano chile to the skillet. Cook for 4 to 5 minutes, stirring often, until the onion softens and starts to look lightly golden at the edges.

Add the garlic, turmeric, and garam masala to the skillet. Stir for 30 seconds so the spices bloom in the hot fat without burning.

Add the chopped tomatoes and 1/2 teaspoon of the salt to the skillet. Stir well to coat the tomatoes with the spices.

Cook the tomatoes for 4 to 5 minutes, stirring now and then, until they break down and the mixture looks thick and jammy instead of watery.

Add the thawed peas to the skillet. Stir and cook for 1 minute, just until the peas are hot.

Add the crumbled paneer to the skillet. Fold it into the tomato mixture and cook for 1 to 2 minutes, until the paneer is warmed through but still holds its small pieces.

Crack the eggs into a medium bowl.

Add the remaining 1/4 teaspoon salt and the black pepper to the bowl. Whisk until the yolks and whites are fully blended.

Lower the heat under the skillet to medium-low so the eggs cook gently.