In a wok on high heat, add the cooking oil and let it heat up. The oil should be really hot when doing this as you will be stir frying the ingredients. Once the oil is very hot, add the onions and stir continuously to prevent it burning. Cook for a minute, then add the garlic and ginger. Keep stirring and cook until brown.

Once paneer has browned, it is time to add the spices. Add the ground cumin, cardamon powder, turmeric and chilli powder. Mix thoroughly into the paneer and cook out the spices. Once the spices have cooked out a little add the red peppers and cook to softness preference (crunchy or soft texture).

Once peppers are to desired softness, add light soya sauce around the rim of the wok. Stir into the mixture to combine it. Taste it and adjust if necessary (another splash of soya sauce around the rim of the wok to make it saltier and stir again). Then add a splash of ketchup to balance our the flavours and taste it (add a bit more if you prefer it sweeter). Turn the heat to low.

To garnish add sliced spring onions and a handful of fresh coriander leaves. Cook for another minute, give it a final stir and turn the heat off. Cover with a lid until ready to serve.