Gluten Free | Low GI | Low Carb | Grain Free | Naturally Sweetened
Serves 2
| INGREDIENT | QUANTITY | GLYCEMIC INDEX | LEVEL |
|---|---|---|---|
| Mushrooms | 200g, diced | <10 | Negligible |
| Paneer | 200g, block | 0 | Nil |
| Capsicum | 100g, diced | <50 | Low |
| Spring Onion | 1 stick | <20 | Very Low |
| Green Chili | 4 in number, slitted | <20 | Very Low |
| Onion | 2 in number, diced | <10 | Negligible |
| Ginger Powder | 2 Tsp. | <10 | Negligible |
| Coconut Sugar | 2 Tsp. | 35 | Low |
| Salt (mix of pink and regular salt 1:1) | To taste | 0 | Nil |
| Black Pepper Powder | 3 Tsp. | 0 | Nil |
| Sesame Oil (non-refined) | 2-3 Tbsp. | 0 | Nil |
| Vinegar (ACV, Jamun or Coconut) | 2 Tbsp. | 0 | Nil |
Note: All ingredients used should be organic, free from pesticides and Non-GMO.
Method:
- Slice the mushrooms into 2 slices.
- Heat oil in a pan and grill the paneer block on both sides till golden and cut into cubes. Keep aside.
- In the pan add the diced mushrooms and sauté till soft. Add onions followed by capsicum, green chilies and saute for 3 minutes on high flame.
- Now add the chilli sauce mix- vinegar, ginger powder, pepper, salt, and coconut sugar. Stir and add the paneer cubes and toss gently.
- Remove from heat and serve garnished with chopped spring onions.
- Enjoy!
Be the first to post a comment.