Low Fat Chili Paneer

Indulge in the guilt-free flavors of Low Fat Chili Paneer, a healthier spin on the classic Indo-Chinese favorite. This recipe features protein-packed low-fat paneer cubes, vibrant bell peppers, and zesty aromatics like garlic and ginger, all tossed in a tangy, mildly spicy sauce made with low-sodium soy sauce, tomato ketchup, and red chili sauce. A quick cornflour slurry thickens the sauce to perfection, while the use of just a tablespoon of olive oil keeps it light yet satisfying. Ready in just 35 minutes, this dish is a flavorful, wholesome option for busy weeknights or as a crowd-pleasing appetizer. Garnished with fresh spring onions, it pairs wonderfully with steamed rice, fried rice, or crispy noodles for a complete meal. Perfect for those looking for a low-fat vegetarian recipe that doesn’t compromise on taste!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

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
• 0 to taste Salt
• 2 tablespoons Spring onions (for garnish)

Directions

Step 1

Cut the low-fat paneer into cubes and set aside.

Step 2

Chop the bell pepper and onion into large squares. Finely chop the garlic and ginger. Slice the green chilies.

Step 3

In a small bowl, mix cornflour with 2 tablespoons of water to create a slurry and set aside.

Step 4

Heat 1 tablespoon of olive oil in a non-stick pan over medium heat.

Step 5

Add the finely chopped garlic and ginger to the pan. Sauté until fragrant.

Step 6

Add sliced green chilies and mix well.

Step 7

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.

Step 8

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.

Step 9

Add low sodium soy sauce, tomato ketchup, and red chili sauce to the pan. Stir well to coat the vegetables evenly.

Step 10

Return the sautéed paneer cubes to the pan and toss gently to mix.

Step 11

Season with salt, keeping in mind the saltiness of the soy sauce.

Step 12

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.

Step 13

Garnish with chopped spring onions and serve hot.

Nutrition Facts

Serving size	(685.6g)

Amount per serving	% Daily Value*
Calories	704.3

Total Fat 34.1g	0%
Saturated Fat 14.1g	0%
Polyunsaturated Fat 1.3g
Cholesterol 42.5mg	0%
Sodium 3785.1mg	0%
Total Carbohydrate 53.1g	0%
Dietary Fiber 6.9g	0%
Total Sugars 25.2g
Protein 50.0g	0%

Vitamin D 0IU	0%
Calcium 1276.6mg	0%
Iron 2.3mg	0%
Potassium 1284.5mg	0%

*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.

Source of Calories

Fat: 42.7%

Protein: 27.8%

Carbs: 29.5%