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Tender paneer cubes tossed in a spicy, savory, and slightly sweet gravy with crunchy onions and bell peppers. A popular Indo-Chinese dish that's a perfect side for fried rice or noodles.
Prepare and Fry the Paneer
Sauté Aromatics and Vegetables
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Tender paneer cubes tossed in a spicy, savory, and slightly sweet gravy with crunchy onions and bell peppers. A popular Indo-Chinese dish that's a perfect side for fried rice or noodles.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 486.05 calories per serving with 14g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Create the Gravy
Thicken the Gravy
Combine and Serve
Replace paneer with 250g of extra-firm tofu. Press the tofu for 30 minutes to remove excess water before cubing and frying.
To make Chilli Paneer Dry, reduce the water for the gravy to 1/4 cup and use only 1/2 tbsp of cornflour for the slurry. This creates a thick sauce that just coats the ingredients.
Instead of frying, pan-sear the coated paneer cubes with 1 tbsp of oil until golden, or cook them in an air fryer at 200°C (400°F) for 8-10 minutes.
Add other vegetables like sliced mushrooms, baby corn, or different colored bell peppers along with the onions and capsicum.
Paneer is an excellent source of complete protein, which is essential for muscle repair, cell growth, and maintaining overall body function.
As a dairy product, paneer provides a good amount of calcium, which is vital for maintaining strong bones and teeth.
Bell peppers, ginger, and garlic are packed with powerful antioxidants that help protect your body against damage from harmful free radicals.
The capsaicin found in green chillies can provide a temporary boost to your metabolism, aiding in calorie burning.
One serving of Chilli Paneer Gravy contains approximately 380-450 calories, depending on the amount of oil used for frying and the specific brands of sauces.
It can be considered moderately healthy. Paneer is a great source of protein and calcium. However, the dish involves frying and uses sauces that can be high in sodium and sugar. For a healthier option, try pan-searing the paneer instead of frying and use low-sodium soy sauce.
Absolutely! For a lower-calorie version, you can pan-sear the paneer cubes with a little oil until golden or use an air fryer. The texture will be less crispy but the dish will still be delicious.
Simply replace the paneer with an equal amount of extra-firm tofu. Make sure to press the tofu for at least 30 minutes to remove excess water before cubing and following the recipe.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The paneer will soften upon storage. Reheat gently in a pan over low heat or in a microwave until warmed through.
Lumps usually form if the cornflour slurry is added to hot liquid too quickly or without constant stirring. To avoid this, always pour the slurry in a slow, steady stream while stirring the gravy continuously.