1 tsp cornflour
pinch of salt
1 tsp plain flour
225g (8oz) paneer, cut into 2cm (4/5 inch) cubes
3 tbsp vegetable oil
2 finger green chillies
1 garlic clove, crushed
1 tsp white or demerera sugar
¼ tsp ground black pepper
1 tbsp malt vinegar
1 tbsp tomato ketchup
1 tbsp dark soy sauce
1 tbsp hot chilli sauce
1 medium onion, finely sliced into rings

Mix together the cornflour, salt and flour with 1 tbsp cold water to make a thin paste. Coat the paneer with the paste. Heat the oil in a frying pan and lightly fry the paneer cubes for 5 minutes until golden. Remove with a slotted spoon. Drain on kitchen paper and set aside.
In the same frying pan on a low heat, gently fry the chillies, garlic, sugar, black pepper, vinegar, tomato ketchup, soy and chilli sauce with 2 tbsp boiling water for a couple of minutes.
Add the paneer and mix well, smothering the paneer cubes with the sauce.
Serve hot in a chapati with onion rings.