Chilli paneer – an ‘Indian Chinese’ staple
When most of us Indians eat Chinese food here, it actually has very little to do with food in China. ‘Indian Chinese’ is its own hypebeast, a mishmash of Indian spices and vaguely Chinese flavours, melded together to make a truly singular cuisine. Most Chinese would be utterly flabbergasted at finding dishes like chicken Manchurian, Hakka noodles, triple Schezwan and chicken lollipop on the menu – you’re never going to find any of these in its supposedly native country.
But that’s not to say it isn’t delicious. Indian Chinese is madly, deeply, ridiculously tasty and utterly addictive and it is my biggest carb weakness. It’s a solid wallop of flavour, tailored to the Indian palate. And chilli paneer is a dish you’ll find in every ‘Chinese’ restaurant – think soft cubes of farmer-style cheese tossed in an umami soy-based sauce with scallions, peppers and chillies. It’s finger food, a favourite bar snack and now keto friendly. You haven’t lived till you’ve tried this keto chilli paneer.
Does it have to be paneer? What is paneer anyway?
Paneer is the most widely available cheese in India, a fresh farmer’s cheese you can buy in blocks from any neighbourhood supermarket or dairy. But, it can be also be made at home in under five minutes (plus pressing time) – we’ve even got a video to show you how. No paneer and no time to make it? Don’t worry, this recipe works just as great with chicken, beef, pork or even just vegetables. The only thing you want to be careful about is finding a low-carb soy sauce, because a lot of them tend to contain sugar. This keto chilli paneer is magic – it’s a great side dish, it’s easy to make and it’s hella impressive. Do give it a go!
Nutrition Info (Per serving)
- Calories: 486
- Net Carbs: 8g
- Carbs: 9g
- Fat: 38g
- Protein: 24g
- Fiber: 1g
This recipe makes 2 servings. Get this recipe on myfitnesspal.
Keto Chilli Paneer (Indian Chinese Recipe)
- Cut the paneer into big chunks, season with salt & pepper.
- Fry till golden brown on either side and cut into bite size pieces
- Fry the ginger and garlic and green chilli in a wok
- Add in the onions and capsicum
- Add in the vinegar, soya sauce, chilli sauce and some water
- Cook for 2 minutes and add in the paneer
- Cook till all the liquid is dried up.
- Garnish with spring onion greens
- Serve HOT!