Low-Carb Chilli Paneer
Indo-Chinese dishes have become so popular and this recipe of Chilli Paneer has been adapted from the recipe of Chilli Paneer by Headbangers kitchen original recipe . The recipe is low-carb, gluten-free and makes use of zero cornflour and is not overloaded with sauces. The recipe is simple and can be prepared dry as a starter and with gravy for main course.
So let's jump into the Ingredients -
Serves 3
Ingredients
350 g Paneer
100 g Onion (cubed and separated)
100 g Capsicum( cubed)
2 Green Chilli Slit
7.50 g Ginger( finely chopped)
7.50 g Garlic( finely chopped)
1.50 tablespoon Vinegar
3 teaspoon Soya Sauce
Olive oil
2 tablespoon Coriander/coriander Stems(finely chopped)
Salt to Taste
Pepper to taste
Fresh coriander and sesame seeds for garnish
Note - *The chilli sauce is optional based on your spice level you can either add or omit it.
Method
Step 1
Take a wok, add oil and fry the ginger and garlic and green chilli.
Step 2
Add in the onions and capsicum
Step 3
Add in the vinegar, soya sauce, chilli sauce* and some water
Step 4
Cook for 2 minutes and add in salt,pepper and the paneer.
The original recipe calls to fry the paneer till golden brown on either side but that again is optional. I prefer using the paneer as it is.
Step 5
Cook till all the liquid is dried up.
Step 6
Garnish with freshly chopped coriander and sesame seeds.Serve HOT!
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