Cottage Cheese Manchurian Sauce or Panner Manchurian Sauce

This recipe is similar to veg manchurian, instead of vegetables, panner is used. My son's most favorite indo-chinese gravy or sauce is this. Let me go to the recipe.

                      Cottage Cheese Manchurian Sauce or 
                           Panner Manchurian Sauce

Cuisine: Indo Chinese
Preparation Time: 15 minutes
Cooking Time: 20 minutes 

Ingredients:
Panner or Cottage Cheese: 200 gms
Corn flour: 3 tea spoons ( 2 tea spoons for panner cubes and 1 tea spoon for sauce)
Maida: 1 tea spoon
Salt as needed
Onions diced: 1/2 number
Capsicum diced: 1/2 number
Chopped spring onion: 1 tea spoon
Finely chopped ginger: 1/4 tea spoon
Finely chopped garlic: 1/4 tea spoon
Finely chopped green chilies: 1/4 tea spoon or 2 numbers
Soy sauce: 1 table spoon

Method:
1. Cut panner into cubes, make a thin paste of cornflour and maida with salt.

2. Dip the panner cubes into this paste and deep fry it in hot oil till it turns golden brown. Drain oil and keep it aside.

3. Now take another pan, place it on the stove, add 2 tea spoons of oil, when the oil is hot add the diced onions and capsicum,the ginger, garlic and green chilies and fry it for a minute.
4. Add soy sauce and toss it well, add in the fried panner.
5. Make a paste of cornflour and maida of neither thick nor watery consistency.
6. Add the cornflour batter into the pan, add 1 & 1/2 cups of water and salt to taste.
7. Allow it to boil for 5 minutes, transfer it to serving bowl, garnish with spring onions and serve.