This marinated paneer is great served with your favourite chutneys as an appetiser.
3 tsp grated fresh root ginger
3 tsp grated garlic
2 tsp red Kashmiri chilli
2 tsp honey
3 tsp soy sauce
2 tsp tomato ketchup
1 tsp cornflour
2 tsp five-spice mixture (panch phoron: fenugreek seed, nigella seed, cumin seed, black mustard seed and fennel seed)
1 small red onion, thinly sliced
3 tsp rapeseed oil
Place the paneer in a shallow non-reactive dish with all the ingredients except the oil and leave to marinate for at least 10 minutes.
Heat the oil in a pan. Once hot, add the marinated paneer and cook well on all sides (about 5-6 minutes) over a medium heat. Make sure you stir it properly so that you don't burn the paneer.
Serve at once.