Healthy Indo-Chinese Chilli Paneer (Dry Style)
A simple, healthy and beginner-friendly recipe for vegetarian Chilli Paneer with minimal oil and lots of flavour.
Ingredients
Equipment
Method
- Lightly coat the paneer cubes with corn flour, salt and black pepper. Toss gently to cover evenly.
- Heat 1 tbsp oil in a non-stick pan over medium heat. Add the coated paneer cubes and shallow pan-fry until all sides are light golden. Remove and keep aside.
- In the same pan, add a little more if needed. Add chopped onions, bell pepper and slit green chillies. Sauté on high flame for 2–3 minutes so vegetables remain slightly crisp.
- Stir in ginger-garlic paste; sauté for another 30 seconds until aroma rises.
- Add soy sauce, tomato ketchup, and red chilli sauce (if using). Stir well to coat veggies.
- Return the fried paneer cubes to the pan. Toss gently to coat paneer and vegetables with the sauce. Cook for 1–2 minutes so everything combines well.
- Switch off the flame. Garnish with chopped fresh coriander or spring onion greens. Serve hot with whole-wheat roti, brown rice or noodles.
Notes
For a healthier version, use less oil and low-sodium soy sauce. Avoid deep-frying; shallow pan-frying keeps calories lower. You may add carrots or beans for extra fibre.