Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

• Adjust the quantity of chilli powder and green chillies according to your spice preference.

• Onions can be cut into long slices or chopped into cubes as per preference.

• You can increase the quantity of capsicum if you like more vegetables in your dish.

• For a healthier option, avoid artificial colors and Ajinomoto (MSG).

• Fry the vegetables until they are crunchy, not soft, to maintain texture.

• Add ginger garlic paste to the paneer marinade for an extra flavor boost.

• If you don't prefer tomato ketchup, you can omit it from the sauce.