300 gms Cottage cheese (paneer)
2 tbsp + to deep fry Oil
3 tbsp Corn flour
3-4 cloves Garlic (crushed)
1 medium sized Onion (thick slices)
2 medium sized Capsicum (green,seeded, thick strips)
6-8 Green chillies (sliced)
1 cup Stock (Vegetable)
Salt to taste
2 tbsp Soy Sauce
1/4 tsp MSG

Cut paneer into diamond shaped medium sized pieces. Heat
sufficient oil in a wok, roll the paneer pieces in one tablespoon
of corn flour and deep fry on medium heat until the edges start
to turn brown. Drain and place an absorbent paper and set aside.
Blend remaining cornstarch in half a cup of water. Heat
two-tablespoon oil in a wok, add garlic and stir-fry briefly. Add
onion, capsicums, green chillies and continue to stir-fry for a
couple of minutes. Add fried paneer and stir in vegetable stock.
Add salt, soy sauce, MSG and mix well. Add the blended corn flour
and cook on high heat stirring and tossing until the sauce
thickens to coat the paneer and the vegetables. Serve hot
immediately.