Heat oil in a wok, keep flame high throughout making paneer chilli. High flame is crucial in any Indo-Chinese dish preparation to maintain food texture.
In a wok now add finely chopped ginger and garlic.
Add chopped green chillies, sautee everything well for a few seconds.
Add spring onions and onions cubes; mix it well.
Add bell pepper cubes, sautee everything well for less for a few seconds.
Add red chilli sauce, soy sauce and vinegar. If you would like, you can even add a little bit of red chilli paste at this stage. Use the red chili paste either bought from the store or make it at home by soaking dry red kashmiri chillies in hot water and then grinding it. Mix everything well and cook for a few seconds.
Add cornflour mixture which will give restaurants style glossy look and thickness to the gravy.
You can prepare a cornflour mixture by mixing 1 teaspoon of cornflour in 4 teaspoon of water, add this cornflour mixture. Stir everything well.
If you are making chilli paneer gravy then you need to increase the portion of corn flour. In that case, you should also increase the proportion of other sauces and garlic as well.
Now in a fried paneer, mix everything well and saute it for a minute or so.
Chilli paneer is ready, garnish it with spring onions and serve it hot.