Place the paneer in a shallow non-reactive dish with all the ingredients except the oil and leave to marinate for at least 10 minutes.

Heat the oil in a pan. Once hot, add the pineapple and capsicum, cook for 2-3 mins then add the  marinated paneer and cook well on all sides (about 3 minutes) over a medium heat. Make sure you stir it properly so that you don't burn the paneer.

Add the pineapple juice then bring to the boil and serve.

Serve at once.

Recipe from Good Food magazine


225g/8oz paneer

3 tsp grated fresh root ginger

1 tbsp garlic infused oil

2 tsp red Kashmiri chilli

2 tsp golden syrup

3 tsp gluten free soy sauce

2 tsp tomato ketchup

1 tsp cornflour

2 tsp spice mixture (panch phoron: fenugreek seed, nigella seed, cumin seed, black mustard seed)

1 red capsium

1 fresh pineapple, peeeled and diced

3 tsp rapeseed oil

1 cup pineapple juice.

Low FODMAP Recipe

Sweet and sour paneer

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