Keto Paneer Pepper Fry
Stir-fried in ghee
- Time
- 20 min
- Serves
- 2
- Calories
- 320 kcal
- Protein
- 22 g
About this recipe
Paneer's firm bite and high protein (22g per serving) make it the perfect keto vehicle for this bright, searingly hot South Indian stir-fry. The real star is the pepper—black pepper ground fresh, combined with capsicums that lend subtle sweetness and char—cooked fast and hot in ghee so the paneer cubes develop a slight golden crust without falling apart. That contrast of tender cheese against snappy peppers is what makes this dish sing.
A short 20-minute cook means the peppers stay crisp and the spice hits like a fresh green chilli, not a slow burn. Chaat masala at the end adds a subtle tang and that Indian street-food brightness. At 320 calories with just 8g carbs, you're getting serious protein and fat-soluble vitamins from the ghee without bloat. This works best served fresh, right off the heat, with soft rotli if you're feeling generous with carbs, or as a standalone savory course that'll keep you satisfied for hours.
Ingredients
Quantities for 2 servings.
Method
- 1Cut paneer into 1-inch cubes. Slice bell peppers and onion into thin strips.
- 2Heat ghee in a large wok or pan; add cumin seeds and let them crackle.
- 3Add ginger-garlic paste and green chillies; stir-fry for 30 seconds.
- 4Toss in paneer cubes and cook for 2 minutes until edges turn light golden.
- 5Add peppers and onions; toss continuously for 5-6 minutes until peppers are crisp-tender.
- 6Season with black pepper, salt, and chaat masala; finish with fresh coriander and serve hot.
