Chili Paneer with Coconut Aminos

Chili Paneer with Coconut Aminos

Chili Paneer with Coconut Aminos Original Recipe by @raodyrecipes

Serves: 3-4

Ingredients:

1 16 oz package of grassfed and organic paneer (Shivangi uses Gopi brand from Whole Foods)
3 Tbsp Coconut Aminos
1 Tbsp Coconut Vinegar (can also use rice vinegar)
1 Tbsp Sriracha* (Shivangi gets hers at Whole Foods: We make our own blend with Coconut Crystals to cut out the refined sugar, see below)
1 Tbsp Coconut Nectar
4-5 scallions chopped
1/4 red onion diced
1 green pepper diced
1 Tbsp arrowroot powder
1 inch ginger grated
4 cloves garlic grated
1/4 tsp salt
1/4 tsp black pepper
2 Tbsp toasted sesame oil

Instructions:

Stir vigorously until thick: 2 Tbsp Coconut Aminos, along with the Coconut Vinegar, Sriracha, Coconut Nectar, arrowroot powder, cloves, grated garlic, grated ginger, salt, and black pepper. Taste and adjust seasonings as necessary. If sauce is too thin, add a bit more arrowroot powder. Also you might want to start with a little less salt and adjust as needed. 

Chop vegetables, and cut paneer into 1 inch cubes.

Heat oil in a large skillet on low-medium heat. 

Place chopped paneer pieces on skillet leaving space in between each piece (don’t overcrowd). 

Let sizzle till golden brown and crispy, then flip to other side and brown. May take a few minutes for paneer to get  crispy. 

Once paneer is crispy on both sides, turn heat to medium high and add 1 Tbsp

Coconut Aminos and chopped scallions (the white part) to skillet and sauté with paneer. 

Then add diced red onions and green pepper and sauté for 2-3 minutes until slightly cooked down (We like veggies slightly crisp and crunchy). 

Add sauce and continue to sauté for 5 minutes. Sauce should further reduce and fully coat paneer and veggies. Taste and adjust any final seasonings.

Remove from heat and garnish with green scallions (highly recommended) and cilantro (optional). 

Serve hot with rice or cauliflower rice! Enjoy!

Dry Sriracha Seasoning Blend:

Just blend together, can be stored in the fridge.

25 small dried red chiles
1 Tbsp Coconut Crystals
2 tsp sea salt
1/2 tsp garlic powder
1 teaspoon lemon juice





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