Start by heating your large skillet over medium-high heat and add 1 tablespoon of oil until shimmering.
Add the paneer cubes to the hot oil in a single layer, making sure not to overcrowd the pan. Fry for about 3-4 minutes, turning occasionally, until they develop a crispy, golden-brown exterior with smoky edges and a slight crackle sound.
Transfer the crispy paneer to a paper towel-lined plate to drain excess oil. Keep the skillet on medium-high heat with the remaining oil for the vegetables.
Add the minced garlic and grated ginger to the skillet. Sauté for about 30 seconds until fragrant and slightly crackling, filling your kitchen with a warm aroma.
Next, toss in the sliced bell peppers. Stir-fry for 2-3 minutes until they start to soften but still retain their vibrant color and some bite, with some blistered spots.
Return the fried paneer to the skillet, mixing gently to combine with the vegetables.
Pour in the soy sauce and sprinkle the chili flakes. Add a splash of vinegar or lime juice for brightness. Toss everything together for 1-2 minutes, ensuring the paneer is coated with a glossy, smoky sauce.
Check the dish for flavor and adjust soy sauce or chili flakes if needed. The sauce should be thick, shiny, and fragrant with smoky undertones.
Remove from heat and let sit for a minute to allow flavors to meld. Serve hot, garnished with herbs or a squeeze of lime if desired.
