Keto Chilli Paneer
Stir-fried in soy and chilli sauce
- Time
- 18 min
- Serves
- 2
- Calories
- 260 kcal
- Protein
- 18 g
About this recipe
Chilli paneer arrives from Indo-Chinese takeout kitchens, a marriage of Sichuan heat and Indian cheese. The version here holds to the spirit: paneer cubes stir-fried fast, green and red bell peppers (no carb load, only crunch), green chillies raw and biting, all tossed in a sauce built from low-carb soy, vinegar, and chilli-garlic paste. The sesame oil goes in at the end, just enough to coat and perfume without overpowering.
At 260 calories and 7g net carbs, with 18g protein, this is weekend-kitchen cooking: 18 minutes from stovetop to plate. The key is high heat, constant motion, and not letting the paneer sit long enough to toughen. Ginger-garlic paste builds the base; black pepper adds nagging heat beneath the chillies' upfront burn. The sauce clings to everything and tastes even better the next day, once the paneer has absorbed the vinegary-spicy liquid overnight. Serve alone or alongside cauliflower rice. This dish is loud and satisfying—every bite has presence.
Ingredients
Quantities for 2 servings.
Method
- 1Cut paneer into 1-inch cubes. Slice peppers and onion into thin strips.
- 2Heat coconut oil in a wok on high flame; add garlic, ginger paste, and chopped green chillies; stir-fry for 20 seconds.
- 3Add paneer cubes and cook for 2 minutes, stirring gently until lightly browned.
- 4Toss in peppers and onions; stir-fry for 3-4 minutes until vegetables are crisp-tender.
- 5Add soy sauce, chilli garlic paste, and black pepper; toss everything together for 1-2 minutes.
- 6Drizzle with sesame oil, garnish with fresh coriander, and serve hot.
