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Adjust the chili sauce and brown sugar to your spice preference, i.e if you want medium spice add less chili sauce and more brown sugar
Recipe Card
ingredients
- 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
ingredients
- 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.