Heat the oil in a skillet. Add the cumin seeds to the oil and allow them to splutter.
Add the onions and green chilies to the heated oil and saute until the onions become pink. Add the tomatoes and cook until they turn soft and mushy.
Add salt, coriander powder, cumin powder, turmeric, and red chili powder. Saute for 2 minutes. Crack the eggs and cook until they start scrambling.
Mix in crumbled paneer, carrots, and rest of the coriander leaves and cook for 3 minutes.
Sprinkle chaat masala and garam masala and cook for a minute. Adjust the seasoning.
Garnish with coriander leaves and serve hot.