Soak the dried Kashmiri chilies in warm water for 10-15 minutes, and then process with a couple of spoon into a red Chili paste

Paneer Fry - In a large bowl, add the Paneer pieces along with All Purpose Flour, 2 Tbsp. Corn Starch, Salt and Black Pepper. Mix everything so all the Paneer pieces are coated with the dry mixture on all side. Then add 2-3 tablespoons of water, and mix until all the water is absorbed, and there is no more dry flour left. Only add a spoonful of water at a time, to avoid creating a runny batter.

Paneer Fry - Line the Air Fryer bucket/tray with parchment paper, and spray cooking spray. Then place all the paneer pieces spaced apart so they don't stick to one another, and crisp on all sides. Spray additional cooking spray on top, and fry for 15 minutes at 350 F , turning the pieces over half-way to crisp the bottom of the paneer pieces.

In a wok over medium heat, add 1 Tbsp. of Oil along with the Onions and Bell Pepper, Sauté for about 2 minutes to eliminate the raw flavors, and still retain their crisp. Afterwards, transfer them to a bowl for later use.

In the empty wok, add 1 Tbsp. of Oil, and allow it to heat up. Then add the minced Garlic, and grated Ginger and sauté for 1 minutes.

Then add the Green Chilies and Red Kashmiri Chili Paste, and Red Kashmiri Chili Powder and sauté until the oil becomes red.

Then add the Black Soy Sauce, Sweet Chili Sauce, Red Chili Sauce, Brown Sugar, and combine until all ingredients are fully incorporated. Then add 1 cup of water and bring this mixture to a simmer, and add the Corn Starch slurry (1 Tbsp. Corn Starch + 1 Tbsp. cold water) to thicken the sauce.

Add the Onions, Bell Peppers, white part of the Green Onions, Paneer pieces, and White Vinegar. Stir until all ingredients are coated with the sauce, and then turn off the heat.

Serve with Rice or Noodles, or Quinoa, or even enjoy it as an appetizer.

Enjoy :)