Spray the bottom of a large wok / frying pan with the oil spray, about 5 times.
Add the ginger and garlic paste, chopped green chillies and the cumin seeds and stir fry for 1 – 2 minutes. Add splashes of hot water if the mixture begins to stick.
Add the 2 chopped tomatoes and stir fry everything together until the tomatoes are soft.
Add the garam masala, ground turmeric, Kashmiri chilli powder, sea salt and sugar and stir fry for a further 1 – 2 minutes.
Add the onions and peppers, stir fry for a further 3 – 4 minutes.
Add the water and yogurt, then turn down the heat under the wok allowing the vegetables to simmer together for about 5 minutes.
Add the paneer to the vegetables and gently, so as not to break up the cheese, stir everything together for about 5 minutes.
Finally add the 8 pieces of tomato and white wine vinegar, heat through thoroughly.
Remove to serving dishes and garnish with the freshly chopped coriander.
Notes
Halloumi cheese can be substituted for the paneer cheese, if not available.