In a medium bowl combine cornstarch (4 tbs), all-purpose flour (2 tbs), ginger-garlic paste (1 tbs), salt (1 tsp), and black pepper (1 tsp). Add about 3–4 tablespoons water and whisk to a smooth, slightly thick batter that will coat the back of a spoon. Gently toss the paneer cubes in the batter until evenly coated.

Heat about 4 tablespoons oil in a wide nonstick skillet or frying pan over medium heat. When oil is hot (test with a small drop of batter — it should sizzle), add battered paneer cubes in a single layer, leaving space between pieces. Shallow-fry, turning occasionally, until all sides are golden and crisp, about 6–8 minutes total. Remove to a paper towel-lined plate to drain excess oil. (Alternatively, oven-bake at 200°C/400°F for 12–15 minutes, turning once.)

Sauce & Vegetables

Mix the sauce: In a small bowl combine tomato ketchup (4 tbs), soy sauce (2 tbs), chili sauce (1 tbs), vinegar (1 tsp), sugar (1 tsp), and water/stock (120 ml). Stir until smooth and set aside. Mix the cornstarch slurry separately by dissolving 1 tsp cornstarch in 2 tbs cold water and set aside.

In a large wok or wide skillet heat 2 tablespoons vegetable oil over medium-high heat until shimmering. Add minced garlic (1 tbs), minced ginger (1 tbs), and chopped green chilies (2). Stir-fry for 20–30 seconds until fragrant, taking care not to burn the garlic.

Add sliced onion (1 medium) and the white/light-green parts of the spring onions (reserve greens for garnish). Stir-fry for 1–2 minutes until the onions begin to soften but still have some bite.

Add the bell pepper pieces (1) and stir-fry for another 1–2 minutes so they stay slightly crisp—this gives a good texture contrast with the paneer.

Pour the prepared sauce into the wok. Bring to a gentle simmer and taste; adjust salt (start with 1/2 tsp) and pepper (1/2 tsp) as needed. If you want it spicier, add more chili sauce or chopped green chilies at this point.

Give the cornstarch slurry a quick stir and slowly pour it into the simmering sauce while stirring constantly. The sauce will thicken within 30–60 seconds to a glossy consistency. If it becomes too thick, add 1–2 tablespoons water to loosen.

Add the fried paneer cubes to the wok and gently toss so each piece is well coated with the glossy sauce. Cook for 1–2 minutes to heat the paneer through; avoid over-stirring to keep the fried exterior intact.

Finish with freshly ground black pepper (1/2 tsp) and a drizzle of sesame oil (1/2 tsp) for aroma. Remove from heat.

Garnish & Serve

Transfer the Paneer Manchurian to a serving plate, sprinkle sliced spring onion greens (3 tbs) and sesame seeds (1 tsp) over the top.

Serve immediately while hot as an appetizer or with steamed rice / fried rice / noodles as a main. Makes 3–4 servings.