Low Carb Chili Paneer
Dive into the irresistible world of bold flavors with this Low Carb Chili Paneer recipe, a guilt-free twist on a beloved Indo-Chinese classic! Featuring tender paneer cubes lightly fried to golden perfection, this dish is packed with vibrant veggies like bell peppers and onions, all coated in a tangy, spicy sauce made from soy sauce, tomato sauce, and a dash of vinegar. Infused with the aromatic goodness of garlic, ginger, and green chilies, this quick recipe comes together in under 35 minutes and is perfect for busy weeknights or your low-carb meal prep routine. Serve it as a standalone dish or pair it with a crisp, fresh salad for a satisfying, nutritious meal that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 250 grams paneer
- 1 medium red bell pepper
- 1 medium green bell pepper
- 1 medium onion
- 3 cloves garlic
- 1 inch piece ginger
- 2 pieces green chilies
- 2 tablespoons soy sauce
- 1 teaspoon vinegar
- 3 tablespoons tomato sauce
- 1 teaspoon chili powder
- 0.5 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons olive oil
- 2 stalks spring onions
- 2 tablespoons coriander leaves
Instructions
Cut the paneer into cubes. Dice the red and green bell peppers and the onion into medium-sized pieces. Finely chop the garlic and ginger. Slice the green chilies.
Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Add the paneer cubes and lightly fry them until they are golden on all sides. Remove from the pan and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Add chopped garlic, ginger, and green chilies. Sauté for about 1 minute until fragrant.
Add the diced onions to the pan and sauté until they turn translucent.
Stir in the diced red and green bell peppers. Cook for about 3-4 minutes until they are slightly tender but still retain a crunch.
Add soy sauce, vinegar, and tomato sauce to the pan. Stir well to coat the vegetables evenly.
Sprinkle chili powder, salt, and pepper over the mixture and mix well.
Return the paneer cubes to the pan, stirring gently to combine all ingredients. Allow the mixture to cook for another 3-4 minutes on low heat so the flavors meld together.
Garnish the dish with sliced spring onions and chopped coriander leaves before serving.
Serve hot as a standalone dish or with a side of low-carb bread or salad.
Nutrition Facts
Calories |
1228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 37.1 g | 186% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 4341 mg | 189% | |
| Total Carbohydrate | 53.0 g | 19% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 25.1 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1538 mg | 118% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1558 mg | 33% | |
*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.
