First, chop the bell pepper and onion, then stir-fry them in a pan over high heat until lightly cooked.

In a bowl, mix cornstarch, paneer, black pepper, and a little water to make a batter. Heat a pan, then add the paneer cubes coated in the batter and fry until lightly browned.

Next, heat oil in the pan and sauté the ginger, garlic, and green chilies for 2 minutes. Add some onion and bell pepper, then add vinegar and sauces, and sauté briefly.

Add the cornstarch mixture, stirring constantly until the sauce becomes glossy and thick. Add the paneer and the remaining onion and bell pepper, and cook for 2 more minutes. Turn off the heat.