This is going to be the easiest Chilli Paneer Recipe you will ever make. If you have grown up in India, you will know how the streets of India have “Curri-fied” the Chinese food. I mean Chinese food is already amazing in and of itself, but add some Indian ingredients and spices to it and you get double the health benefits of ancient goodness.
These days, paneer is all the craze in the Keto and Paleo circles. You may find it at your local Indian store or Costco as well. Without further adieu, I present to you the EatPlayFit version of Chilli Paneer.
What do you need to make Chilli Paneer?
- 1 Block of Paneer – cut into small bite size pieces
- 2 cup chopped onions
- 2 cup chopped Tomatoes
- 1 cup chopped Green Bell Bepper
- 1 cup chopped Red Bell Pepper
- 1 cup chopped Yellow Bell Pepper
- 8-10 Cloves of Garlic. Smash with a large knife and Roughly chop. Or Mince – Whatever works.
- (Optional) Green Chilly Peppers or Jalapenos – chopped fine
- Grated Ginger – About 2 Tbsp
- Olive Oil – 3 Tbsp
- Salt, Pepper to taste
- Turmeric – 1 tsp
- Vinegar – 2 Tbsp
- Dark Soy Sauce – 2 Tbsp
- Chopped Cilantro – 1/2 Cup
How to make Chilli Paneer?
Soak paneer cubes in warm water to soften up, if just taking it out of the refrigerator. In a Large Pan, Heat the Oil. Followed by Garlic, Stir for about 30 seconds. And then add the rest of the ingredients, except the Paneer, Soya Sauce, and Vinegar. Let it cook for about 5-7 minutes stirring in between to avoid sticking to the pan. Take the Paneer out of water and drain, while everything else is cooking. Wait for the onions to brown and then add the Paneer and mix everything. Add Vinegar and Soy Sauce. And Top with Cilantro. Mix well and Turn off the heat when all of the liquid has evaporated to get a Dry Paneer Chilli to eat as a snack. Let rest for about 10 minutes before serving.
If you want to eat Chilli Paneer with rice, either add a little more Soy Sauce and Vinegar, or do not let the liquids from the vegetables dry, so it has some gravy to soak up the rice.
Ways to eat Chilli Paneer
Eat as is as Snack by itself. Or Serve with Lettuce as in Lettuce Wraps. Or serve with a side of this Quinoa Recipe with Almond and Pistachio. If you are not watching weight, or on a cheat meal day, it is an absolutely perfect pairing with a bowl of 1/2 cup of steamed white or brown rice.
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Why should I eat Paneer Again?
I am not playing doctor. Any advice you read on this blog cannot be used as a substitute for professional medical advice. If you are experiencing a health condition please reach out to a qualified healthcare professional. I repeat, do not use this blog as medical advice to treat yourself or others.
Although tofu has been hailed as a superfood, paneer has the same cholesterol-lowering effect. Paneer is a type of cheese, made by curdling hot milk and draining all of the liquid away. It does not have a long list of ingredients or complicated manufacturing processes like Tofu. Paneer is perhaps the only source of protein for largely vegetarian population of India.
According to this 2014 study, Paneer contains a fairly high level of fat and proteins as well as some minerals, especially calcium and phosphorus. It is also a good source of fat-soluble vitamins A and D. Paneer contains whey proteins that are a rich source of essential amino acids. Paneer is also recommended by doctors and nutritionists for diabetic and coronary heart disease patients.
Other Paneer Recipes in this blog
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And for your tiny dose of inspiration today, here is a gem from Naval Ravikant.
No one can compete with you, on being you. Most of life is a search for who and what needs you the most.
Jerry Seinfeld Experiment: Don’t break the chain. Post #84.