Chili Paneer
4
Product(s) Used
Special Diet
Gluten-FreeCourse
Main CourseMain Ingredient
VegetablesOccasion
EntertainingIngredients
- 6 lbs paneer, patted dry and cubed
- 1 tbsp cornstarch
- 1 tsp black pepper
- 1 tsp kashmiri red chilli powder
- 1 tbsp water
- 2 tbsps avocado oil, divided
- 1 small red onion, peeled and sliced
- 1/2 cup pineapple chunks, chopped
- 1 clove of garlic, minced
- 2 tbsps fresh ginger, grated
- 1 small green bell pepper, seeded and diced
- 1 small jalepeno, seeded and sliced into thin rings
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 2 tbsps fresh cilantro, finely chopped for garnish
Sauce
- 5 tbsps sugar free ketchup
- 3 tbsps chili sauce
- 2 tbsps brown sugar
- 2 tbsps San-J Organic Tamari Soy Sauce
Equipment
- 2 tbsps
- 2 tbsps
Directions
- 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.
