Low Fat Chili Paneer
Indulge in the bold and irresistible flavors of Low Fat Chili Paneer, a lighter take on the classic Indo-Chinese favorite! Perfect for health-conscious foodies, this recipe swaps traditional paneer for a low-fat version and uses just a splash of olive oil, ensuring all the flavor without the extra calories. Featuring crisp bell peppers, onions, and a tangy blend of soy sauce, tomato ketchup, and red chili sauce, this dish packs a spicy punch while maintaining a balanced, guilt-free appeal. The quick prep time (just 15 minutes!) and easy cooking steps make it ideal for busy weeknights, while its vibrant presentation and fragrant garnish of spring onions make it worthy of any dinner table. Whether served as a sizzling appetizer or paired with steamed rice or noodles, this Low Fat Chili Paneer is sure to become your go-to healthy comfort food.
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Recipe Information
Ingredients
- 250 grams Paneer (low-fat)
- 1 medium Bell peppers (green, red, or yellow)
- 1 medium Onion
- 3 cloves Garlic
- 1 inch Ginger
- 2 small Green chilies
- 2 tablespoons Soy sauce (low sodium)
- 1 tablespoon Tomato ketchup
- 1 tablespoon Red chili sauce
- 1 tablespoon Cornflour
- 2 tablespoons Water
- 1 tablespoon Olive oil
- to taste Salt
- 2 tablespoons Spring onions (for garnish)
Instructions
Cut the low-fat paneer into cubes and set aside.
Chop the bell pepper and onion into large squares. Finely chop the garlic and ginger. Slice the green chilies.
In a small bowl, mix cornflour with 2 tablespoons of water to create a slurry and set aside.
Heat 1 tablespoon of olive oil in a non-stick pan over medium heat.
Add the finely chopped garlic and ginger to the pan. Sauté until fragrant.
Add sliced green chilies and mix well.
Add the cubed paneer to the pan and sauté for 3-4 minutes, until the paneer is lightly golden. Remove the paneer from the pan and set aside.
To the same pan, add onion squares and sauté for 2 minutes. Then, add bell pepper squares and cook for another 2 minutes, maintaining a crisp texture.
Add low sodium soy sauce, tomato ketchup, and red chili sauce to the pan. Stir well to coat the vegetables evenly.
Return the sautéed paneer cubes to the pan and toss gently to mix.
Season with salt, keeping in mind the saltiness of the soy sauce.
Pour the cornflour slurry into the pan, stirring to combine well. Cook for 1-2 minutes until the sauce thickens and coats the paneer and vegetables.
Garnish with chopped spring onions and serve hot.
Nutrition Facts
Calories |
704 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 3785 mg | 165% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 25.2 g | ||
| Protein | 50.0 g | 100% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1277 mg | 98% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1284 mg | 27% | |
*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.
