Start by making the Marinade for the paneer. In a bowl mix together all the ingredients except the water, paneer and vegetable oil. Add the water to make a thick batter. Add the paneer and coat well in the batter. Set aside and allow to marinade for 1 hour.
In the meantime, gently heat the vegetable oil for deep frying. If using a deep fat fryer, set it to 180C. Test a little of the marinade batter to see if the oil is hot enough. It should sink and swim.
Lift the paneer out of the batter and carefully deep fry until golden brown on all sides. Drain on absorbent paper. Start making the Sauce by gently heating the oil in a pan.
Add the fresh curry leaves and when sizzling add the onions. Allow to cook for 5 minutes before stirring in the chilies, ginger paste, garlic paste and Madras curry powder. Cook for further 1 minute.
Add the vegetable stock and simmer for 2 minutes on low heat. Stir in the yogurt, Lee Kum Kee Teriyaki Sauce, Lee Kum Kee Light Soy Sauce and black pepper powder. Taste and adjust the seasoning.
Add the fried paneer and toss well in the sauce. Serve the Paneer 65 as an entrée or a quick snack.