• 6 lbs paneer, patted dry and cubed
• 1 tablespoon cornstarch
• 1 teaspoon black pepper
• 1 teaspoon kashmiri red chilli powder
• 1 tablespoon water
• 2 tablespoon avocado oil, divided
• 1 small red onion, peeled and sliced
• 1/ 2 cup pineapple chunks, chopped
• 1 clove of garlic, minced
• 2 tablespoons fresh ginger, grated
• 1 small green bell pepper, seeded and diced
• 1 small jalepeno, seeded and sliced into thin rings
• 1 teaspoon cumin seeds
• 1 teaspoon ground coriander
• 2 tablespoons fresh cilantro, finely chopped for garnish

Sauce

• 5 tablespoon sugar free ketchup
• 3 tablespoons chili sauce
• 2 tablespoons brown sugar
• 2 tablespoons San-J Organic Tamari Soy Sauce

Method

• Step 1

  In a medium bowl combine paneer, corn starch, pepper and kashmiri red chili powder and water.

• Step 2

  Heat 1 tablespoon oil in a large skillet on medium high heat. Add paneer mixture and cook until crispy and golden brown on all sides.

• Step 3

  Transfer paneer from the pan to a paper towel lined plate and set aside.

• Step 4

  In a small bowl, combine ketchup, chili sauce, SAN-J Organic Tamari Soy Sauce and brown sugar. Whisk to combine and set aside.

• Step 5

  Next, add the remaining oil to the skillet.

• Step 6

  Add cumin seeds, once they start to pop add ginger, garlic and onions and sautee until they are slightly translucent.

• Step 7

  Add in bell pepper, jalapeno, paneer and sauce to the pan and stir. Cook for 2-3 minutes on low heat. Add pineapple, stir and garnish with cilantro.

• Step 8

  Serve on its own or with naan or in a roti or paratha as a kati roll.