A Chinese meal is unacceptable in my house without Chilli Paneer. It is eaten as a starter and it is eaten yet again with the main meal. In fact, I need to hide the fried paneer cubes lest they get polished off before being served at the meal!!
Chilli paneer works beautifully as a starter at parties too. It can be prepped earlier on and put together just before serving.

This recipe serves 4

Prepping the paneer cubes

500 gms of paneer cut into cubes
Oil for deep frying

Make into a thick paste like batter –
½ cup maida/all purpose flour
2 Tbsp corn flour
1 Tbsp Rice flour (skip if not available,but it adds crunch to the paneer)
¼ tsp salt
½ tsp pepper
1 tsp garlic, minced very fine

Dip each cube into the batter and fry in hot oil. It needs to be taken out pretty quick else gets burnt easily.

To make the sauce

2 medium onions, cubed
2 green capsicums, cubed
2 green chillies, slit (optional. I skip them to keep the heat low or use the large less hot variety)
1 ½ Tbsp garlic, minced
1 tsp Ginger, grated fine
Mix together 1 Tbsp soy sauce, 1 Tbsp red chilli sauce and ½ Tbsp tomato ketchup
½ tsp vinegar (adjust as per taste for tartness)
Salt and pepper (check and add at the end only if required)
A large pinch MSG or ajinomoto (skip if not comfortable using it)
3 Tbsp Oil

Heat oil and add ginger and garlic. After a minute add onions and capsicum.

Cook stirring on high heat for 5-7 minutes.
Take off the flame and add the sauce mix, vinegar and ajinomoto.

Add the paneer cubes and mix well.
Add salt or pepper if required. Do NOT add salt at the beginning as the sauces are high in salt content.
Serve hot.