Chilli Paneer [ Chinese Type ]

 Ingredients :

• Paneer - 1/4 kg [ cut into cubes ]
• Maida - 2 tbsp
• Cornflour - 2 tbsp
• Salt - as required
• Red chilli paste - 1 tbsp
• Capsicum [ all 3 colours ] - 3  [ cut into cubes ] 
• Spring onion - 1 small bundle [ onion cut into cubes and leaves chopped ]
• Soya sauce - 3 to 4 drops
• Tomato ketchup - 3 tbsp
• Black pepper powder - 1/4 tsp
• Ginger - 1/2 inch [ chopped ]
• Garlic flakes - 3 to 4 [ chopped ]
• Oil - enough for frying
• Sugar - a pinch

Method :

First mix maida, conflour, salt, little water into a small bowl. [ like dosa batter (see the 2nd image) ] Then put the paneer cubes in that and keep aside for 5 minutes. Then take one deep kadai & add enough oil. When the oil becomes hot, add the soaked paneer one by one till it becomes golden brown in colour. Fry all the paneer cubes and keep separately on a tissue.

In the remaining oil, add ginger, garlic [ chopped ], till it changes into light brown in colour. Then add chilli paste to that & mix well. Then add chopped onion and capsicum [ all three colours ], stir fry for 5 minutes in high flame till the vegetables gets cooked [ not over cooked, capsicum should remain crunchy ]. Then add pepper powder, salt, sugar, fried paneer and tomato ketchup. Add chopped onion leaves to that. When the sabhji is completely mix well, remove from the gas. Again garnish with chopped onion leaves. Serve like starter or side dish for paratha.

Note :  For red chilli paste get some kashmiri dry chillies, remove the seeds and soak in hot water for 1 hour. Then add a pinch of salt to that and grind in mixer to a smooth paste. You can keep this paste in freezer for a period of 15 days.