For the marination

• Press the paneer cubes with a heavy object to get rid of excess water.
• Mix all the ingredients in a bowl and keep aside for 20 minutes.

For the batter

• Mix cornflour, all purpose flour, vegetable oil and salt in a bowl.
• Mix well using your fingers until it forms a crumbly mixture.
• Add little water and make a batter.
• Add the marinated paneer pieces in the batter and mix well.

For frying the paneer

• Heat oil for frying in a pan.
• Once the oil is very hot, add the batter coated paneer in the hot oil and fry on high heat until the pieces turns slightly brown.
• Remove the pieces on a tissue lined plate.
• If the pieces are stuck to each other, you can separate them at this stage.
• Now heat the oil once again.
• Dip the pieces in batter from the sides their coating has gone off.
• Double fry the paneer on high heat until nicely browned.
• Drain on a tissue lined plate.
• This double frying with ensure the paneer pieces are very crispy.

For the sauce

• Mix cornflour and water in a bowl and keep aside.
• Heat vegetable oil in a wok.
• Add spring onion white, ginger and garlic and fry for a minute on high heat.
• Add onion, green chilli and capsicum and fry for another minute.
• Now add red chilli paste, soy sauce, vinegar, salt, sugar and black pepper powder and cook for a minute.
• Add the cornflour slurry and cook until the sauce thickens.
• Switch off the heat and let the sauce cool down a bit.
• After 5 minutes, add the fried paneer in the sauce and toss well to coat them with the sauce.
• Garnish with spring onion greens and sesame seeds.
• Serve immediately.