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Heat the vegetable oil in a large, deep frying pan.
Meanwhile cut the paneer into 1 cm cubes and then add to the frying pan. Allow the paneer to brown on all sides.
Once brown, remove the paneer and place in a bowl of water to soak for ten minutes.
In the pan that was used to fry the paneer, place the ginger, garlic and onion and leave to cook gently until the onion starts to become transparent.
Add the drained paneer, green chillies, red peppers, green pepper, half of the spring onions and salt and pepper. Stir and allow the mixture to cook for five minutes.
Dissolve the corn flour in the 100 ml of water and then add to the pan along with the soy sauce and white wine vinegar.
Leave to cook on a lowish heat to allow the flavours to infuse and the sauce to thicken.
The dish is ready when the peppers still have a slight crunch. Garnish with the remaining spring onions and the coriander. Serve immediately.