Indian food is so flavourful, but it can often be quite unhealthy. This healthy take can Chilli Paneer retains all the taste with very little oil. Good for your taste buds and your diet.
Preparation Time: 20 M
Cooking Time: 20 M
Total Time: 40M
Required Ingredients :
- Skimmed milk paneer
- 1 tbsp. sunflower oil (any neutral-tasting oil will work – try olive oil or vegetable)
- 1 medium red onion
- 4 garlic (lehsun) cloves
- Thumb-sized piece of ginger (adrak) or ghee
- 1 red pepper
- 400g canned tomatoes
- 2 tbsp. chilli sauce
- 2 tbsp. sweet chilli sauce
- 2 tbsp tomato ketchup
- 1 tbsp. low-sodium soy sauce
- Salt to taste
Method of Cooking
- Cut the paneer into equal bite-sized chunks. Lightly grease an oven tray and grill on high heat for 10 minutes, turning after 5 minutes.
- Whilst the paneer is in the grill, finely dice ½ the red pepper and ½ of the onion into chunks or strips, as you prefer. I usually do a mixture of both. Set aside.
- Pulse the remaining onion, the garlic and the ginger in the food processor. Set aside.
- Pulse the canned tomatoes and the remaining red pepper in the food processor.
- Heat up the Nutri Sunflower Oil in a pan on medium heat. Sauté the onion, garlic and ginger mixture in the Nutri Sunflower Oil for 1 minute, stirring continuously.
- Add in the diced red pepper and red onion and stir for another minute, stirring continuously.
- Add in the pulsed canned tomatoes and red pepper. Slowly mix in the chilli sauce, sweet chilli sauce, ketchup, soy sauce and salt. Let the mixture cook for 3-4 minutes on a medium heat. Stir in the grilled paneer.
- Serve with a minted yoghurt, coriander and naan.
Enjoy