Fry the paneer cubes in hot oil over medium heat for about 4 minutes, turning them frequently until they are golden and crisp on all sides, then set aside on a plate.

Sauté the garlic in the same pan for two minutes, then add the chopped tomatoes and cook for about 6 minutes until they collapse into a thick, jammy sauce. Stir in the salt, pepper, cumin, red chile, and turmeric, cooking for one more minute to wake up the spices.

Boil a pan of water and blanch the green beans for 2 minutes, then add the snow peas for 2 more minutes, and finally the peas for 1 minute before draining well so they dry in their own steam.

Reheat the tomato sauce and fold in the crispy paneer cubes followed by the blanched green vegetables, stirring gently to coat everything in the spiced tomato base.

Garnish with fresh red chile if you want extra heat and serve immediately while the vegetables are still bright and snappy.