Cut the paneer into 1-inch cubes and pat them dry with a paper towel to remove excess moisture, which helps achieve a crispy crust.
Slice the bell pepper into thin strips and prepare the minced garlic and ginger, keeping everything within reach for quick cooking.
Heat a tablespoon of oil in your skillet over medium-high heat until shimmering. Carefully add the paneer cubes in a single layer, making sure not to overcrowd the pan.
Let the paneer sear undisturbed for 2-3 minutes until the edges turn a deep golden brown and crispy; listen for a crackling sound as the crust forms.
Flip the paneer cubes carefully using a spatula, and sear the other sides for another 2-3 minutes until evenly golden and crispy all around.
Add the minced garlic and ginger to the pan and sauté for about 30 seconds until fragrant, filling your kitchen with warm, spicy aroma.
Toss in the sliced bell peppers and green beans, stirring quickly to combine. Cook for 2-3 minutes until the vegetables are slightly charred but still vibrant and crisp.
Drizzle the soy sauce over the mixture and toss everything together to coat evenly, allowing the ingredients to glisten and develop a rich aroma.
Sprinkle chili flakes if using, and stir again to distribute the heat and flavor evenly. Cook for another minute to meld all the flavors.
Remove the skillet from heat and let the stir fry rest for a minute. The crispy edges will stay crisp longer if served immediately.
Serve hot, garnished with chopped cilantro or scallions if desired, and enjoy the satisfying crunch and smoky aroma with rice or flatbread.
