Instructions:
- Prepare the Batter: In a medium bowl, whisk together cornflour, flour, salt, and pepper. Gradually add water, mixing until you have a thick, smooth batter. Fold in the paneer cubes gently until evenly coated.
- Fry the Paneer: Heat oil in a deep pot to approximately 350°F (175°C). Carefully drop the battered paneer pieces in batches, ensuring not to overcrowd the pan.
- Achieve Crispness: Fry for 3–4 minutes until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. (Optional: For extra crispness, double fry briefly at 375°F/190°C).
- Sauté Aromatics: Drain most of the oil from the wok, leaving about 1 Tbsp. Heat the remaining oil over high heat. Add minced ginger, garlic, and green chillies. Stir-fry rapidly for 30 seconds until fragrant.
- Add Vegetables: Toss in the onion, bell peppers, and spring onion whites. Stir-fry for 1–2 minutes until tender-crisp.
- Mix the Sauce: In a small cup, whisk together soy sauce, chilli sauce, ketchup, and vinegar.
- Glaze and Thicken: Pour the sauce mixture over the vegetables and let it bubble for about 30 seconds. Give the cornflour slurry a quick stir and pour it in, tossing constantly until the sauce thickens into a sticky glaze.
- Final Toss: Immediately return the fried paneer cubes to the wok. Toss quickly and thoroughly to coat every piece evenly in the glaze. Cook for only 30 seconds.
- Serve: Transfer immediately to a serving plate. Garnish generously with reserved spring onion greens.