Peel and dice the onion. Wash and halve the cherry tomatoes (if using normal tomatoes, dice them). Slice the green chili and spring onion. Keep the green and white part of spring onion separate.
Heat a pan on medium heat and add the olive oil. Add all the chopped vegetables except the green part of spring onion. Saute for about 3 minutes.
Season with salt (½ tsp) and pepper, add turmeric, coriander and red chili powder. Saute for about 3-4 minutes until the tomatoes are mushy. Once the tomatoes are soft, crush them using the back of your spatula and mix well. Turn the heat to medium low until you beat the eggs.
Break your eggs into a separate bowl, season with salt (¼ tsp) and pepper. Beat until well combined.
Add the beaten eggs and crumbled paneer (if using) into the pan on medium low heat. Combine everything well and let it set for a few minutes. Now break into chunks (big or small is your preference) and mix again. If you like a creamy and somewhat wet egg bhurji, cook for 2-3 minutes only. If you like your egg bhurji dry, cook until all liquid is evaporated (about 5 minutes). Stir continuously to avoid burning. Before turning off heat add the kasoori methi (if using) and the green part of spring onion. Turn off heat and remove immediately from the pan.
Serve with bread of choice, paratha or chapati.
