Instructions:
1. In a bowl, mix together cornflour, all-purpose flour, salt, and black pepper powder. Add water gradually to make a smooth batter. Dip the paneer cubes into the batter and coat them well.
2. Heat vegetable oil in a deep pan or wok over medium heat. Fry the coated paneer cubes until they turn golden brown. Remove the paneer cubes and place them on a plate lined with a paper towel to drain excess oil.
3. In the same pan, add a tablespoon of vegetable oil and heat it over medium heat. Add minced garlic and grated ginger. Stir-fry for a minute until fragrant.
4. Add sliced onions, green chilies, and bell pepper. Stir-fry for 2-3 minutes until the vegetables are slightly cooked but still crunchy.
5. In a separate bowl, mix together soy sauce, tomato ketchup, chili sauce, vinegar, and sugar. Add this sauce mixture to the pan and mix well with the vegetables.
6. In a small bowl, dissolve 1 tablespoon of cornflour in 2 tablespoons of water to make a slurry. Add the cornflour slurry to the pan and stir well. Cook for a minute until the sauce thickens.
7. Add the fried paneer cubes to the pan and toss them gently with the sauce and vegetables until everything is well coated. Cook for another minute to allow the flavors to blend.
8. Garnish with chopped spring onions and remove from heat.
