Heat oil in a pan over medium heat.

Add minced garlic and ginger. Sauté for a minute until fragrant.

Add sliced onions and slit green chillies. Cook until the onions turn translucent.

Toss in the sliced capsicum. Stir-fry for a couple of minutes until slightly tender.

Push the vegetables to one side of the pan and add the paneer cubes. Cook until they turn golden brown on all sides. Remove paneer from the pan and set aside.

In the same pan, mix soy sauce, tomato ketchup, chilli sauce, vinegar, red chilli powder, black pepper powder, sugar, and salt. Stir well to combine.

Add the cooked paneer back to the pan. Toss to coat the paneer with the sauce. Cook for another 2-3 minutes, allowing the flavors to meld.

Taste and adjust the seasoning if needed.

Garnish with chopped spring onions.

Serve hot as an appetizer or with steamed rice/noodles as a main course.