Keto Chilli Paneer
This Keto Chilli Paneer recipe is a perfect low-carb twist on a beloved Indo-Chinese classic, offering a bold fusion of spice, tang, and savory goodness. Featuring golden pan-fried paneer cubes coated in coconut flour, vibrant bell peppers, and a zesty sauce made with soy sauce, sugar-free tomato ketchup, and coconut aminos, this dish is a flavor-packed delight that fits seamlessly into a keto lifestyle. Sautéed in aromatic sesame oil with fresh garlic, ginger, and green chilies, each bite is an irresistible blend of crisp veggies and hearty paneer. Ready in just 35 minutes, this high-protein, gluten-free recipe is ideal for a quick weeknight dinner or as a crowd-pleasing appetizer. Garnished with scallions for a fresh burst of flavor, this Keto Chilli Paneer is a must-try for lovers of bold, satisfying dishes.
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Recipe Information
Ingredients
- 400 grams Paneer
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Onion
- 2 pieces Green chilies
- 4 pieces Garlic cloves
- 1 inch piece Ginger
- 2 tablespoons Soy sauce
- 1 tablespoon Vinegar
- 2 tablespoons Sugar-free tomato ketchup
- 1 tablespoon Coconut aminos
- 2 tablespoons Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 teaspoon Chilli flakes
- 2 stalks Scallions
- 2 tablespoons Coconut flour
- 3 tablespoons Coconut oil
Instructions
Cut the paneer into 1-inch cubes. Dice the red and green bell peppers, and slice the onion. Mince the garlic and ginger, and slice the green chilies.
In a bowl, coat the paneer cubes with coconut flour, ensuring they are evenly covered.
Heat a large skillet over medium heat and add the coconut oil. Once hot, add the paneer cubes in batches and fry until golden brown on all sides. Remove from the skillet and set aside.
In the same skillet, add the sesame oil. Add the minced garlic, ginger, and sliced green chilies. Sauté for about 30 seconds until fragrant.
Add the onions and stir-fry for 2-3 minutes until they start turning translucent.
Add the diced bell peppers and cook for another 2-3 minutes, keeping them slightly crisp.
In a small bowl, mix soy sauce, vinegar, sugar-free tomato ketchup, and coconut aminos. Pour the sauce mixture into the skillet, stirring well to coat the vegetables.
Add the fried paneer cubes back into the skillet. Sprinkle with salt, black pepper, and chili flakes. Toss everything gently to combine.
Let everything cook together for another 2-3 minutes, allowing the flavors to meld.
Garnish with sliced scallions before serving hot.
Nutrition Facts
Calories |
2124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 168.8 g | 216% | |
| Saturated Fat | 92.8 g | 464% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 6032 mg | 262% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 31.9 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 2392 mg | 184% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1858 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
