How to make keto chilli paneer-easy keto paneer recipe

Start by combining half a tablespoon of white vinegar, one teaspoon of dark soy sauce, half a tablespoon of light soy sauce, half a tablespoon of any hot sauce of your choice, half a teaspoon of erythritol (but you can use any sweetener that you prefer), a quarter teaspoon of black pepper, give this a good mix and set that aside

Set a pan or a wok on medium heat and add 2 tablespoons of oil

Next, add paneer cut in cubes. Paneer needs some good seasoning, so season with salt and pepper generously

Stir fry this till it turns slightly golden brown in color. Don’t stir fry for too long if not the paneer pieces are going to turn hard and leathery

Next for some added flavor, add a quarter of a chicken stock cube. You can also use a veggie stock cube if you prefer. Don’t add too much because the sauces are very salty and so is the stock cube.

Next we’ll add one teaspoon of chopped garlic and half an inch of ginger (that is also finely chopped)

Next add some green chillies and dried red chillies to taste. You can de-seed them if you don’t like it too hot

Add in some finely chopped coriander stems (preferably) or coriander leaves. Stir fry this for about 45 seconds to a minute

Next add in a quarter piece of a small onion that is cut in one inch pieces and add in a quarter cup of red bell pepper and a quarter cup of green bell pepper (whichever color you like)

Give everything a quick stir and add in our sauce mix

Stir fry everything for approximately one minute until you can see that the sauces have reduced a little

Next, turn off the heat and then add in the paneer pieces (if you keep cooking the paneer pieces for long they’re going to turn hard so just give the paneer pieces a quick toss in the sauce)

Add salt (if needed) and garnish with some spring onion greens, some red chili flakes and this absolutely addictive chili paneer is ready!