Gently heat the olive oil in a frying pan and fry the paneer until just golden on each side. Remove from the pan.
Add the onion and garlic to the pan and fry until translucent. Stir in the pepper chunks and cook for a further 5 minutes.
Put the paneer back in the pan with the paprika, chilli flakes and white wine. Stir well and bring to a high heat to combine the flavours.
Add the tomatoes and cannellini beans. Stir well and simmer over a low heat for about 10 minutes. Stir in the sugar which balances the flavours.
Season to taste. Sprinkle over the chopped parsley and serve.