Paneer Chilli
Paneer Chilli is a popular Indo-Chinese dish made with paneer (cottage cheese), bell peppers, onions, and a tangy sauce. This recipe is a low-fat, low-calorie option for those looking to maintain a healthy diet without compromising on taste. The use of less oil and paneer makes it a good source of protein and calcium. However, people with a dairy allergy should avoid this dish.
Allergen Information: Contains Dairy Allergy
Nutrition Facts
Per serving
Energy
177 kcal
Protein
8 g
Carbs
17 g
Fat
9 g
Fiber
1 g
Ingredients
Red Bell Pepper
0.5 cup, sliced (100g)
Green Bell pepper
0.5 cup, sliced (100g)
Chopped Green Chilli
2 tsp (10g)
Ginger Paste
0.5 tsp (2.5g)
Vinegar
1 tsp (5g)
Black Pepper
0.5 tsp (1g)
Common Salt
0.5 tsp (3g)
Olive Oil
0.5 tbsp (7.5g)
Red Onion
0.5 cup, sliced (80g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Paneer Homemade (Toned milk)
1 cubed, cup (200g)
Instructions
Cooking Steps
Heat a non-stick pan over medium heat add oil.
Add cumin seeds and let them splutter.
Add sliced onions and sauté until they turn translucent.
Add ginger-garlic paste and sauté for 1-2 minutes until the raw smell goes away.
Add chopped tomatoes and cook until they turn mushy.
Add vinegar, red chili powder, and salt. Mix well.
Add paneer cubes, bell peppers, and mix gently.
Cover the pan with a lid and let it cook for 5-7 minutes over medium heat until the vegetables are cooked, but still have a crunch.
Garnish with fresh coriander leaves and serve hot .