- 7 tablespoons water, divided
- 1 teaspoon ground red chile pepper
- 1 teaspoon white sugar
- 3 tablespoons cornstarch
- 1 teaspoon ground black pepper
- 2 pinches salt or to taste
- 9 ounces paneer, diced
- 2 tablespoons corn oil
- 1 tablespoon chopped garlic
- 1/2 onion, sliced into strips
- 1 green bell pepper, sliced into thick strips
- 1/4 cup sliced lettuce
- 1 tablespoon hot pepper sauce (such as Encona™)
- 1 tablespoon soy sauce
- 1 teaspoon vinegar
- 1 tablespoon coarsely chopped cilantro
- Mix 2 tablespoons water, red chile pepper, and sugar in a small bowl to make a runny chile sauce.
- Mix 3 tablespoons water, cornstarch, pepper, and salt together in a bowl to make a smooth batter. Add paneer; mix until thoroughly coated.
- Heat oil in a large skillet over medium heat. Add coated paneer; cook and stir until starting to brown, 5 to 8 minutes. Transfer to a plate using a slotted spoon.
- Stir garlic into the skillet; cook until fragrant, about 1 minute. Add onion and green pepper; cook and stir until starting to soften, about 2 minutes. Mix in remaining 2 tablespoons water. Stir in chile sauce, lettuce, hot pepper sauce, soy sauce, and vinegar. Return paneer to the skillet; cook until coated with sauce, about 5 minutes.
- Sprinkle cilantro over paneer before serving.