Low Sodium Chilli Paneer
Indulge in bold flavors with this heart-healthy twist on a classic—Low Sodium Chilli Paneer! Packed with vibrant bell peppers, aromatic ginger and garlic, and coated in a flavorful low-sodium sauce, this recipe offers all the irresistible spice and tang of traditional chilli paneer without the high sodium content. Pan-fried paneer cubes add satisfying texture, while spring onions and red chili flakes elevate the dish with a pop of freshness and heat. Perfectly portioned for four servings and ready in just 40 minutes, this dish is ideal for those seeking a delicious yet health-conscious take on Indo-Chinese cuisine. Serve piping hot as an appetizer or pair with brown rice or quinoa for a wholesome main course!
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Recipe Information
Ingredients
- 250 grams Paneer
- 2 tablespoons Cornstarch
- 0.5 teaspoon Black pepper powder
- 1 inch piece Ginger
- 4 cloves Garlic
- 1 medium Green bell pepper
- 1 medium Red bell pepper
- 2 tablespoons Soy sauce (low sodium)
- 1 tablespoon Vinegar
- 3 tablespoons Tomato ketchup (without added salt)
- 2 tablespoons Olive oil
- 2 stalks Spring onions
- 0.5 teaspoon Red chili flakes
- 0.25 cup Water
Instructions
Cut the paneer into 1-inch cubes.
In a bowl, mix 2 tablespoons of cornstarch, 1/2 teaspoon of black pepper powder, and enough water to make a smooth batter. Dip the paneer cubes into this mixture to coat them well.
Heat 1 tablespoon of olive oil in a non-stick pan on medium heat. Pan-fry the paneer cubes until they are light golden brown on all sides. Transfer them onto a plate lined with paper towels.
Finely chop the ginger and garlic. Cut the bell peppers into 1-inch squares. Chop the spring onions and keep the white and green parts separate.
In the same pan, add another tablespoon of olive oil. Stir-fry the ginger and garlic until they become fragrant and golden.
Add the white parts of the spring onions, along with the green and red bell peppers. Stir-fry for 2-3 minutes until the peppers are slightly cooked but still crunchy.
In a small bowl, mix 2 tablespoons of low sodium soy sauce, 1 tablespoon of vinegar, and 3 tablespoons of tomato ketchup. Add this sauce to the pan.
Add 1/4 cup of water and let the sauce simmer for about 2 minutes to thicken slightly.
Return the paneer cubes to the pan and toss gently to coat them evenly with the sauce. Sprinkle red chili flakes according to taste.
Garnish with the green parts of the spring onions and serve hot.
Nutrition Facts
Calories |
1243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 2909 mg | 126% | |
| Total Carbohydrate | 60.3 g | 22% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 24.9 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1500 mg | 115% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 1438 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.
