Keep all ingredients ready. Using your mortar and pestle, piund the ginger, garlic and green chilies to a coarse paste.
In a heavy bottom cast iron skillet or tawa, on medium high, heat up oil, crackle cumin and add the green chillies, ginger and garlic paste and cook for 30 seconds.
Add the onions next and cook for 2-3 minutes till onions begin to brown.
Then, add all the chopped vegetables at once and sauté them around till you see them starting to char. On medium high heat it takes about 2-4 mins.
Then add the tomato purée & sugar. Cook for about 3 minutes untill ou see oil starting to seperate but dont saute too much.Add the cubed paneer. Add turmeric, red chili and pav bhaji powder as well and cook everything for another 1 to 2 minutes.
Add the cold rice, sprinkle salt and stir fry the rice with everything else for 3-4 minutes. Finish with chopped cilantro. Serve.