Low Sodium Chili Paneer
Delight in guilt-free indulgence with this flavorful Low Sodium Chili Paneer recipe, a healthier twist on the beloved Indo-Chinese classic. Perfect for those watching their salt intake, this vibrant dish features tender paneer cubes stir-fried with crisp bell peppers, aromatic garlic, ginger, and onions. A tangy sauce made with low sodium soy sauce and salt-free tomato ketchup ensures all the bold flavors without compromising nutrition. Thickened with a simple cornstarch slurry and finished with a sprinkling of fresh spring onion greens, this dish pairs beautifully with steamed rice or works as a crowd-pleasing appetizer. Quick to prepare and bursting with color and zest, it’s an ideal choice for healthy yet delicious family meals and gatherings.
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Recipe Information
Ingredients
- 250 grams Paneer
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Onion
- 2 cloves Garlic
- 1 teaspoon Ginger
- 1 small Green chili
- 2 tablespoons Low sodium soy sauce
- 2 tablespoons Tomato ketchup (no salt added)
- 1 teaspoon Vinegar
- 1 tablespoon Cornstarch
- 3 tablespoons Water
- 2 tablespoons Oil
- 0.5 teaspoon Black pepper
- 2 tablespoons Spring onion greens
Instructions
Cut the paneer into 1-inch cubes and set aside.
Chop the red and green bell peppers into bite-sized pieces.
Slice the onion into thin wedges and finely chop the garlic and green chili.
Grate the ginger and set it aside.
In a small bowl, mix the cornstarch with water to form a slurry and set aside.
Heat oil in a non-stick pan over medium heat.
Add the sliced onion, garlic, ginger, and green chili. Stir-fry for about 2 minutes or until the onion turns translucent.
Add the bell peppers and sauté for another 3-4 minutes.
Add the paneer cubes to the pan, and continue to stir-fry gently for 3 minutes.
In a separate bowl, mix the low sodium soy sauce, no salt added tomato ketchup, and vinegar.
Pour this mixture over the paneer and vegetables in the pan, stirring to combine.
Add the cornstarch slurry to the pan and mix well. Keep stirring until the sauce thickens and coats the paneer evenly.
Season with black pepper and adjust the spice level as desired.
Garnish with freshly chopped spring onion greens before serving.
Serve hot with steamed rice or as a starter for an Indian meal.
Nutrition Facts
Calories |
1233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.8 g | 114% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 3054 mg | 133% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 9.1 g | 32% | |
| Total Sugars | 28.7 g | ||
| Protein | 54.2 g | 108% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1514 mg | 116% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 1455 mg | 31% | |
*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.
