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.