Indo-Chinese Chilli Paneer Recipe

Roast 225 g paneer (cubed), 1 green pepper (cubed), and 40 g onion (chopped) in a large frying pan with 1 teaspoon of 2 teaspoon oil. Cook, stirring regularly, until the ingredients are slightly charred on all sides. Once cooked, remove from the pan and set aside.
Cook the curry in the same pan, adding another 1 tsp of oil. Over medium heat, add 2 green chillies (sliced), 3 spring onions whites, 1 inch ginger (minced), 3 cloves garlic (minced), and 1 teaspoon coriander stems (chopped). Saute for 30 seconds or until aromatic. Immediately add 1 tablespoon hot sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, and a dash of water. Stir.
Make the cornflour slurry by mixing 3 teaspoon cornflour and 3 teaspoon water.
Thicken and reduce the curry by adding the cornflour slurry to the pan along with an extra 300 ml water. Stir immediately and don't stop stirring until the curry gets thick and smooth. At this point, add the paneer, capsicum, and onion back into the pan. Warm through and then turn off the heat.
To make the wonton crisps, cut 5 wonton sheets into long pieces. Either deep fry in 1 litre oil or air fry until golden.
Serve garnished with 1 spring onion, greens as an appetizer or alongside fried rice or noodles for a main course.