Cut the paneer into small pieces. In a bowl, mix the paneer with salt, red chili powder, and cornstarch. Gently toss with a spoon. If the mixture seems too thick, add 2 tablespoons of water and mix again.

Fry the paneer pieces in oil over medium heat until golden brown.

In a pan, sauté the garlic and ginger in oil for 30 seconds. Add the bell peppers and onion, and sauté for 2 minutes.

Add all the sauces, then add the fried paneer and salt (add less salt since the sauces already contain salt).

Add the cornstarch slurry and cook for 2 minutes. Once the chilli paneer thickens, add green onion tops or cilantro. Serve hot.