Take 200 gms paneer rinse it well first.
Cut into small cubes.
Repeat to finish and set aside.
To a small bowl add 1 teaspoon soya sauce, 1 and 1/2 teaspoon chilli sauce, 2 tablespoon tomato sauce, 1/4 teaspoon red chilli powder, 1/4 teaspoon pepper powder along with 2 tablespoon water.
Mix well and set aside.
To another small bowl add 1 heaped teaspoon cornflour with 2 tablespoon water, mix it well to form a slurry and set aside.
In a mixing bowl - add 1/4 cup cornflour and 1/4 cup maida along with 1/2 teaspoon pepper powder, 1 teaspoon kashmiri red chilli powder and required salt to taste.
Mix it well and set aside.
Add water little by little to form a slightly thick batter.
The batter should be flowing but thick to coat the paneer.
Now add few paneer cubes to the batter. Coat each paneer with the batter. You can add all at once and mix it too.
Heat oil in a kadai - add the coated paneer cubes few at a time depending upon the kadai size.
Do not disturb for few seconds then slowly break the paneer if it sticks to each other then turn over and fry. Else you can break the paneer cubes after deep frying also.
Flip over to fry it even on all sides.
Fry until it turns golden brown on all sides and is crisp.
Repeat to finish. Remove the idlis and drain in a tissue paper. Break the pieces if it sticks to each other. Set aside.
To a pan add 1 tablespoon oil add 2 teaspoon garlic and 1 teaspoon ginger finely chopped. Saute until it turns golden then add 1 sliced green chilli and saute for few seconds.
Add 1/2 cup onion, 1/2 cup capsicum.
Saute for a minute. Then add required salt along with 1/2 teaspoon red chilli powder, 1/2 teaspoon pepper powder.
Saute for few seconds.
Add prepared sauce mixture.
Add prepared cornflour slurry along with 1/2 teaspoon rice vinegar.
Give a quick mix.
Cook until the sauce thickens slightly.
Add fried paneer cubes.
Toss well and add 1 tablespoon spring onion.
Toss well and switch off.
Chilli Paneer is ready! Serve hot!