Cut the paneer into long pieces.

In a large bowl, mix the all-purpose flour, black pepper, salt, and 3-4 tablespoons of water to make a batter.

Heat oil in a deep pan and fry the paneer pieces until golden brown.

Reduce the oil in the same pan, then add the minced ginger and garlic. Sauté until fragrant.

Add the chopped onion and bell pepper. Cook for 1 minute.

Add the chili sauce, soy sauce, tomato ketchup, and salt. Cook for another 30 seconds.

Add the fried paneer and mix well.

In a small bowl, mix 1 tablespoon cornstarch with 4 tablespoons water to make a slurry.

Add the cornstarch slurry to the paneer mixture and cook until the sauce thickens.

Serve the hot Chilli Paneer garnished with finely chopped green onions.