- 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
- 5 tablespoon sugar free ketchup
- 3 tablespoons chili sauce
- 2 tablespoons brown sugar
- 2 tablespoons San-J Organic Tamari Soy Sauce
In a medium bowl combine paneer, corn starch, pepper and kashmiri red chili powder and water.
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.
Transfer paneer from the pan to a paper towel lined plate and set aside.
In a small bowl, combine ketchup, chili sauce, SAN-J Organic Tamari Soy Sauce and brown sugar. Whisk to combine and set aside.
Next, add the remaining oil to the skillet.
Add cumin seeds, once they start to pop add ginger, garlic and onions and sautee until they are slightly translucent.
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.
Serve on its own or with naan or in a roti or paratha as a kati roll.
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