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In a large pan, heat up a high-smoke point oil (like vegetable oil). I shallow-fried mine but you can also pan fry!
Coat your paneer in cornstarch, red chili, and salt. Once the oil is hot, add in your paneer.
Fry quickly for just a few min and flip once browned and crispy.
Place on paper towel to absorb excess oil.
Remove excess oil from your pan if needed, heat it up again, then add garlic and ginger and sauté for a min.
Add onion, scallions, jalapenos and sauté for another min on high heat. Then add bell peppers and cook for a couple min.
Add all your seasonings and mix. Give it a taste and adjust as needed.
Add in your cornstarch slurry and mix well for 30sec as the sauce gradually thickens. You can add more water if you'd like to make it ~saucier~
Add in your paneer, toss, and serve immediately (so that the paneer stays crispy!)