• 500 g paneer
• 4 tablespoons cornflour
• ½ teaspoon chilli powder
• ¼ teaspoon black pepper
• 2 tablespoons oil
• 1 teaspoon sesame oil
• ½ teaspoon panch phoron
• 2 cloves garlic, finely grated
• 4 spring onions, chopped
• 2 green chillies, chopped
• 2 teaspoons brown sugar
• ¼ teaspoon turmeric
• 1 teaspoon paprika
• 2 tomatoes, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 2 tablespoons chopped fresh coriander
• salt

Chop the paneer into 2cm cubes and place into a bowl. Sprinkle over the cornflour, chilli powder, black pepper and about half a teaspoon of salt and toss together, then add two tablespoons of water and gently stir so all the paneer cubes are coated. Heat a wok or deep frying pan on medium-high and add the oil. Carefully slide in the paneer pieces and fry, turning regularly with a spatula, for about two minutes or until they are golden all over. Remove the paneer and set aside.

To the same pan, add the sesame oil and panch phoron. Once the spices begin to pop (about 30 seconds) add the garlic and gently brown. Next, throw in the spring onions, chillies, sugar, turmeric, paprika and half a teaspoon of salt. Stir for a minute, then add the tomatoes and peppers. Cover and cook for five minutes, then add the fried paneer back into the pan and stir though. Pour in 100ml hot water, cover and turn the heat to low. Cook for another seven or eight minutes. Stir in the fresh coriander and turn off the heat. Serve with chapatti, or rice.