Slit the green chillies and crush the garlic pods roughly.
Mix together 1 tablespoon cornflour and a little salt.
Apply 1 teaspoon Ginger-Garlic paste to the paneer fingers and let marinate for 10 minutes.
Fry them in the hot oil till color changes to golden brown.
Remove on kitchen paper towels so that excess oil is removed.
Now, heat a nonstick pan and add 1 tablespoon oil.
Add the crushed garlic. Fry for a few seconds till it changes to light golden brown in color.
Add the green chillies and cubed capsicum. Stir fry them on full flame for 1 minute only.
The capsicum should remain crunchy, hence don't cook these too much.
Add the paneer fingers and season with little salt, white pepper powder and ajinomoto (optional).
Add the red chilli sauce, vinegar, green chilli sauce and the sugar.
Add 1 cup water and let it all simmer till half the water is evaporated.
In a bowl, mix 1 tablespoon cornflour with 2 tablespoon water and whisk it well.
Add this paste in a steady stream and keep on stirring the paneer mixture gently.