Method:

Paneer Batter:

1. In a small pan, heat up some oil to fry the paneer in.

2. Place all the ingredients for the batter into a bowl and add a little water to make a thick batter.

3. Place the paneer blocks into the batter to coat them completely. Once the oil is hot (just check by dropping in a little batter - if it sinks, and then rises immediately, it's ready). Fry the paneer until the cubes are golden brown and crisp. Remove with a slotted spoon and drain the paneer on kitchen paper and set aside.

Chili Sauce:

1. Blend the soaked chilies with the fresh ginger to make a paste.

2. Heat the oil on a medium heat and stir in the cumin seeds until fragrant.

3. Add the garlic and sauté until it just starts to colour (be careful it doesn't burn).

4. Pour in the chili and ginger paste and cook for a minute until the oil separates.

5. Add the red onions for a few minutes to soften, then add in the peppers and sliced chili.

6. Stir in the soy sauce and a tiny splash of water if required.

7. Stir in the fried paneer so it's all coated in the sauce.  

8. Check the seasoning and adjust if required. Top with spring onions and coriander. Serve with some spiced noodles or rice.