First, cut the paneer into small cubes. Add chili powder, salt, and cornstarch, and mix well. Sprinkle a little water and mix again until the paneer is well coated.

Heat oil in a skillet over medium heat. Add the paneer cubes and fry until golden and crispy. Remove and set aside on a plate.

In another pan, heat oil. Add the chopped garlic and sauté for 1-2 minutes. Add the chopped onion and bell pepper, and cook for 3-4 minutes until slightly tender.

Add the soy sauce, chili sauce, and tomato ketchup. Mix well. Add 1 cup (about 240 ml) of water. In a small bowl, mix 1 teaspoon cornstarch with 1 cup (about 240 ml) of water, then add this mixture to the pan. Cook, stirring constantly, until the sauce thickens.