Low Carb Chilli Paneer
Dive into the bold and irresistible flavors of *Low Carb Chilli Paneer*, a guilt-free twist on the classic Indo-Chinese favorite! This quick and easy recipe features tender paneer cubes sautéed to golden perfection and tossed in a savory, umami-packed sauce made with soy sauce, vinegar, and a hint of sugar-free sweetener. Vibrant bell peppers, spicy green chilies, and aromatic ginger-garlic add layers of freshness and heat, while sesame oil brings out the dish's signature smoky depth. Perfect for those following a keto or low-carb diet, this chilli paneer skips the sugary sauces and heavy breading, offering a wholesome, protein-rich option without sacrificing flavor. Ready in just 35 minutes, this dish is perfect as a spicy appetizer or a satisfying main course when paired with cauliflower rice. Garnished with fresh spring onions, it’s a crowd-pleaser you’ll make over and over again!
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Recipe Information
Ingredients
- 250 grams paneer
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 teaspoon sugar-free sweetener
- 1 inch piece ginger
- 3 units garlic cloves
- 1 unit green bell pepper
- 1 unit red bell pepper
- 4 units spring onions
- 2 units green chilies
- 2 tablespoons sesame oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon red chili flakes
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Cut the paneer into 1-inch cubes. Set aside.
Finely chop the ginger and garlic cloves. Slice the green and red bell peppers into thin strips. Chop the spring onions, keeping the white and green parts separate. Slice the green chilies.
In a bowl, mix the soy sauce, vinegar, sugar-free sweetener, and cornstarch with 2 tablespoons of water to make a sauce. Set aside.
Heat 1 tablespoon of sesame oil in a non-stick pan over medium heat. Add the paneer cubes and lightly sauté until golden brown on all sides. Remove the paneer from the pan and set aside.
In the same pan, add the remaining tablespoon of sesame oil. Add the chopped ginger and garlic and sauté until fragrant.
Add the sliced green and red bell peppers, white parts of the spring onions, and green chilies. Stir-fry for about 2 minutes until they start to soften.
Return the paneer cubes to the pan and pour the prepared sauce over them.
Season the mixture with salt, black pepper, and red chili flakes. Stir everything together for 3-4 minutes until the sauce has thickened and evenly coats the paneer and vegetables.
Garnish with the green parts of the spring onions before serving.
Serve hot as a starter or with a side of cauliflower rice for a complete low-carb meal.
Nutrition Facts
Calories |
1179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 36.6 g | 183% | |
| Polyunsaturated Fat | 11.8 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 4239 mg | 184% | |
| Total Carbohydrate | 45.1 g | 16% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 17.7 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1524 mg | 117% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1379 mg | 29% | |
*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.
