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.
* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.