Mix the sauces, sugar and vinegar in a bowland keep aside. I have used pomegranate vinegar, you can use apple cider or rice vinegar.
1 tbsp Soy Sauce, 1-2 tsp Sriracha/Chilli Garlic Sauce, 1 tsp Vinegar, ¼ tsp Brown Sugar
Keep 2 tbsp of cornstarch in a bowl ready to make slurry to thicken the gravy.
2+2 tbsp Cornstarch/Cornflour
In a bowl, add 2 tbsp maida and 2 tbsp cornstarch, add about 1/2 cup water and make batter to coat paneer pieces.
2+2 tbsp Cornstarch/Cornflour, 2 tbsp Maida/All Purpose FLour, 200 g Paneer
Add a pinch of salt and black pepper powder on paneer, lightly toss pieces.
1 tbsp Black Pepper Powder, Salt as per taste
Then coat the pieces in batter and deep fry in hot oil.
Oil for frying
Heat 2 tbsp oil in a pan, add garlic and saute for few a seconds. Do not over fry garlic as it may give a bit bitter taste.
2 tbsp Oil, 1 tbsp Chopped Garlic
Also, add ginger, finely chopped spring onions, slit green chillies and 1 whole red dry chilli. It adds smoky flavour to the dish.
1 tsp Chopped Ginger, 4-5 Green Chillies(Slit), 1 Dry Whole Red Chillies, 2 tbsp Spring Onion
Now add cubed onions and bell peppers. You can add colored bell peppers. Saute for few seconds only. Do not over cook, the veggies may lose the crunch.
½ cup Cubed onions, ½ Cup Cubed Bell Peppers
Now add sauces and water as required. First add 1 cup then you can gradually add more as required consistency for gravy.
Mix 1/4 cup water in cornstarch and make slurry.
2+2 tbsp Cornstarch/Cornflour
Add it to the gravy and start mixing. Add slurry little by little and keep on stirring,else lump may form.
Boil the gravy till it starts to thicken.
Finally tear some basil leaves and add to gravy. Give it one boil and then switch of the gas. Keep the gravy covered for few mins.
Handful of Basil Leaves
Garnish with spring onions and serve as required.
Spring Onion greens for garnish