Place the cornflour, plan flour, salt, minced garlic, pepper powder, and water in a bowl.
Mix without lumps to form a light batter.
Add the paneer cubes to this and mix well to coat. If using frozen paneer, defrost until just cold and follow this step. If using freshly made paneer, refrigerate until a bit firm and then use, otherwise the paneer may crumble.
Heat 2 tbsp oil (or as required) in a pan and shallow fry the paneer pieces until light golden brown. Drain into paper towels and set aside until needed.
In the same pan, (add more oil if required), add the sliced spring onions, ginger and garlic.
Saute until the ginger and garlic turn fragrant.
Now turn the flame to high and add the soya sauce.
Let it cook on high heat for 5-6 seconds and lower heat back.
Add the chillies and capsicum and cook for 3-4 mins until the capsicum turns a bit soft. It should still remain crunchy.
Add 1.5 cups water to this and bring to boil.
Meanwhile, mix the 1 tsp cornflour in 1 tbsp water to form a thick mixture.
Gently pour this into the boiling water and lower flame completely.
Add the paneer pieces and turn off the flame.
The gravy will thicken considerably on cooling so don't cook it further than this. Add salt only if required since you have salted the paneer pieces and the soya sauce will be highly salted too.
Enjoy chilli paneer gravy with some
egg fried rice or
noodles with vegetables for a delicious meal.