Paneer chilli gravy

Paneer chilli gravy - This is a tasty Indo Chinese recipe. It can be made in 2 ways - dry or with gravy. While the dry version is awesome as a starter or with chapati/naan, the gravy version goes very well with fried rice or noodles.
In my recipe I have not fully coated the paneer with batter and made pakoda. I have just lightly coated it.

Ingredients
For coating the paneer
Corn flour - 3 tbsp
Pepper powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Salt for taste

Other ingredients
Paneer - 250 gms cubed
Oil - for shallow or deep frying
Green chilli - 2 slit length wise
Capsicum - 1 deseeded and cubed
Ginger garlic paste - 1 tsp
Onion - 1 medium cut into quarters and layered
Spring onions - 2 tbsp finely chopped
Soya sauce - 2 tsp
Vinegar - 1 tsp
Salt for taste
Corn flour - 2 tsp
Pepper powder -
Method
In a wide mouthed vessel take paneer, corn flour, pepper powder, ginger garlic paste and salt for taste. Add very little water and mix it well.
Deep or shallow fry the paneer. Remember not to overfry the paneer or it will be hard.
Take a kadai with 2 tbsp of oil. Add the ginger garlic paste and saute it. Add the layers of cut onion and fry them till translucent. Add the green chilli and capsicum and cook it till the capsicum is half cooked.
Add the pepper powder and salt for taste. Add about quarter cup of water.
In a small bowl mix the corn flour with 1 tbsp of water and make into a paste. Add this paste to the kadai.
When the sauce thickens a little add the fried paneer. Add Soya sauce and vinegar mix well and turn off the heat.
Garnish with spring onions and serve hot with fried rice or noodles.