Low Sodium Chilli Paneer

Indulge in a flavorful twist on a classic favorite with this Low Sodium Chilli Paneer recipe, a healthier take on the beloved Indo-Chinese dish. Perfect for those looking to enjoy bold flavors without the extra salt, this recipe features golden pan-fried paneer cubes tossed in a tangy low-sodium soy sauce blend, paired with crisp bell peppers, aromatic ginger and garlic, and a touch of heat from red chili flakes. With a quick prep time of just 15 minutes and a total cook time of 25 minutes, this vibrant entrée makes for a wholesome and satisfying dinner option. It’s packed with vibrant veggies, customizable spice levels, and a savory sauce that beautifully coats every bite. Serve it hot and garnish with fresh spring onion greens for a perfect low-sodium yet indulgent meal that’s ideal for weeknight dinners or small gatherings.

Nutriscore Rating: 63/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Cut the paneer into 1-inch cubes.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

In the same pan, add another tablespoon of olive oil. Stir-fry the ginger and garlic until they become fragrant and golden.

Step 6

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.

Step 7

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.

Step 8

Add 1/4 cup of water and let the sauce simmer for about 2 minutes to thicken slightly.

Step 9

Return the paneer cubes to the pan and toss gently to coat them evenly with the sauce. Sprinkle red chili flakes according to taste.

Step 10

Garnish with the green parts of the spring onions and serve hot.

Nutrition Facts

Serving size	(782.4g)

Amount per serving	% Daily Value*
Calories	1243.0

Total Fat 88.6g	0%
Saturated Fat 36.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 172.5mg	0%
Sodium 2909.3mg	0%
Total Carbohydrate 60.3g	0%
Dietary Fiber 7.9g	0%
Total Sugars 24.9g
Protein 52.3g	0%

Vitamin D 6.8IU	0%
Calcium 1499.8mg	0%
Iron 3.5mg	0%
Potassium 1438.5mg	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: 63.9%

Protein: 16.8%

Carbs: 19.3%