Step-by-Step Instructions

1. 1.Prepare Paneer Batter

   In a bowl, combine maida, cornflour, black pepper powder, a pinch of food color, and salt. Add water gradually to make a smooth, thick batter. Dip the paneer cubes into this batter, ensuring they are fully coated.

2. 2.Fry Paneer

   Heat oil in a kadhai (wok) until hot. Carefully drop the coated paneer cubes one by one into the hot oil. Fry until they turn golden brown and crispy. Remove the fried paneer and set aside.

3. 3.Lightly Fry Vegetables

   In the same oil (or fresh oil if preferred), lightly fry the chopped capsicum and onion petals for a minute or two until slightly tender but still crunchy. Remove and set aside with the paneer.

4. 4.Sauté Aromatics

   In a clean kadhai with a small amount of oil, add the minced garlic and minced ginger. Sauté for a few seconds until fragrant. Then add the sliced green chilies and stir for about 30 seconds.

5. 5.Prepare the Sauce

   Reduce the gas flame to medium. Add the red chili sauce, soy sauce, green chili sauce, tomato ketchup, Ajinomoto, and salt to the kadhai. Stir well to combine all the sauces. Add about 1/2 cup of water and bring to a simmer.

6. 6.Thicken the Gravy

   Pour in the cornflour slurry (1 tbsp cornflour mixed with 1/4 cup water) into the simmering sauce. Stir continuously until the sauce thickens to your desired consistency. This should take about 1-2 minutes.

7. 7.Combine and Serve

   Add the fried paneer cubes, capsicum, and onion petals to the thickened sauce. Mix everything gently to ensure the paneer and vegetables are well coated with the sauce. Cook for another 1-2 minutes, allowing the flavors to meld. Once cooked, transfer the Chilli Paneer to a serving dish.