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Keto Chilli Paneer

Chilli Paneer is a popular Indo-Chinese dish made with paneer (Indian cottage cheese) that is battered, fried, and tossed in a flavorful spicy, tangy sauce. Traditionally, it is coated in a batter made from cornstarch or flour, which makes it high in carbs. However, in this Keto-friendly version, we skip the batter and focus on using simple, low-carb ingredients to keep it within the keto diet guidelines while still maintaining the bold flavors.

The key to this Keto Chilli Paneer is using almond flour to lightly coat the paneer cubes (optional) and sauté them in ghee or butter. The sauce is made using soy sauce, vinegar, and a variety of spices—no sugar or high-carb ingredients. The result is a crispy, tangy, and spicy dish that’s perfect as a snack, appetizer, or part of a keto meal.

Prep Time 10 mins
Total Time 10 mins
Difficulty: Beginner
Estimated Cost: 120
Ingredients
  • 100 paneer g (cubed)
  • 1 tbsp almond flour (for lightly coating the paneer — optional)
  • 2 tbsp ghee (or butter)
  • 1 tbsp ginger-garlic paste
  • 1 green chili (chopped, optional for heat)
  • 1 tbsp soy sauce (low-sodium)
  • 1 tsp apple cider vinegar (or rice vinegar)
  • 1/4 tsp chili powder (adjust based on heat preference)
  • 1/4 tsp black pepper (optional)
  • 1 tbsp tomato puree (unsweetened)
  • 1 tbsp water (to adjust sauce consistency)
  • 1 tbsp green bell pepper (chopped, optional)
  • 1 tbsp red onion (optional, for extra flavor)
  • Salt to taste
  • Fresh cilantro (for garnish)
  • 1/2 tbsp sesame seeds (optional, for garnish)
Instructions
  1. 1
    Coat the Paneer (Optional):
  2. 2
    Lightly coat the paneer cubes with almond flour (this adds a subtle crispy texture to the paneer when fried). Skip this step if you prefer a non-crispy version.
  3. 3
    Fry the Paneer:
  4. 4
    Heat 1 tbsp ghee or butter in a pan over medium heat.
  5. 5
    Fry the paneer cubes until they are golden brown and crispy (about 5 minutes). Once done, remove the paneer from the pan and set aside.
  6. 6
    Prepare the Sauce:
  7. 7
    In the same pan, add 1 tbsp ghee or butter.
  8. 8
    Add ginger-garlic paste and sauté for about 1 minute until fragrant.
  9. 9
    Add the green chili (if using) and sauté for another 1 minute.
  10. 10
    Cook the Sauce:
  11. 11
    Add soy sauce, apple cider vinegar, chili powder, black pepper, and tomato puree to the pan. Stir well and cook for 2-3 minutes.
  12. 12
    Add water to adjust the sauce consistency. Stir and let it simmer for another 2 minutes.
  13. 13
    Combine the Paneer and Sauce:
  14. 14
    Add the crispy paneer cubes back into the pan. Toss them gently in the sauce to coat evenly.
  15. 15
    Add green bell pepper and red onion if desired. Let the mixture cook for an additional 2 minutes to soften the vegetables slightly.
  16. 16
    Garnish and Serve:
  17. 17
    Garnish with fresh cilantro and a sprinkle of sesame seeds if using.
  18. 18
    Serve hot and enjoy your Keto Chilli Paneer!

Nutrition Facts

Amount Per Serving
Calories 600kcal
% Daily Value *
Total Fat 55g85%
Total Carbohydrate 7g3%
Protein 16g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://ketogenicwithneha.com/recepie/keto-chilli-paneer/