Step-by-Step Instructions

1. 1.Prepare Paneer Coating Batter

   In a mixing bowl, combine 3 tablespoons of cornflour and 3 tablespoons of maida. Add salt to taste, 1/2 teaspoon of pepper powder, and 1 tablespoon of chilli powder. Gradually add water and mix thoroughly to form a smooth batter, slightly thinner than pakora batter.

2. 2.Marinate Paneer

   Add 250 grams of paneer cubes to the prepared batter. Mix gently to ensure all paneer pieces are evenly coated. Let it marinate for 10-15 minutes.

3. 3.Deep Fry Paneer

   Heat cooking oil in a pan. Once the oil is hot, carefully add the marinated paneer pieces one by one. Deep fry until they turn light brown and crispy. Remove the fried paneer and set aside.

4. 4.Sauté Aromatics and Vegetables

   In a separate kadai or the same pan (after draining excess oil), add 1.5 tablespoons of cooking oil. Add 2 tablespoons of finely chopped garlic and fry until fragrant. Then, add 1 large chopped onion and 3-4 slit green chillies. Sauté until the onions are slightly translucent but still crunchy. Add 1 medium chopped capsicum and continue to fry with the other vegetables.

5. 5.Add Spices and Sauces

   Add 1 tablespoon of ginger garlic paste and fry for a minute. Then, add 1 teaspoon of pepper powder and 2 tablespoons of chilli powder (adjust to your spice preference). Mix well. Add 1/2 teaspoon of salt (remembering salt was added to the paneer coating). Pour in 1 tablespoon of soy sauce and 2 tablespoons of tomato ketchup. Mix everything thoroughly.

6. 6.Thicken the Sauce

   Prepare a cornflour slurry by mixing 1 tablespoon of cornflour with 3-4 tablespoons of water. Add this slurry to the pan and mix continuously to avoid lumps. Add a little more water if needed to achieve desired gravy consistency. Cook until the sauce thickens and coats the vegetables well.

7. 7.Combine and Serve

   Add the deep-fried paneer pieces to the thickened sauce. Mix everything gently to ensure the paneer is well coated. Cook for about 5 minutes, allowing the flavors to meld. Transfer the Paneer Chilli to a serving plate and garnish with chopped spring onion greens (optional). Serve hot.