Though you can just use crumbled paneer, I like to grate it as finely as possible for I think it provides a better texture. But its totally upto you.
Now add that along with the eggs in a blender. See Tips for the paneer-eggs proportion.
Add pepper but just a little salt. If you like you can add other seasoning of your choice. Refer Tips section
Pulse it few times until quite smooth. Set aside.
While that's happening, heat a skillet and add butter (or Ghee/Olive oil/Coconut oil). Add the Ajwain(carom seeds), asafoetida followed by onions, chillies and ginger garlic paste. Add a pinch of salt and saute until slightly soft. Remember to be careful with your addition of salt. The eggs have their own natural salt and hence you would need only a little bit.
Next goes in the tomatoes and Bell peppers along with turmeric
Saute until soft and then add the Garam Masala and saute for another few seconds.
Pour your egg-paneer puree.
and scramble for a minute or two or until
it all gets cooked into a scramble.
Garnish with curry leaves and cilantro.