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Description / Notes
This chili paneer recipe features bold, spicy flavors from Indian-Chinese cuisine while being keto-friendly.
Instructions
1. Preheat a large sauté pan over medium heat. Add sesame oil. 2. Fry the paneer on each side for about 2 minutes, until golden brown. Remove from the pan and slice into bite-sized pieces. 3. In the same pan over medium heat, add more sesame oil if needed. 4. Sauté minced ginger and garlic for 30 seconds until aromatic. 5. Add the chopped red onions and capsicum, cooking for 4–5 minutes until softened. 6. Mix in the vinegar, soy sauce, chili sauce, and a splash of water. Bring to a simmer and cook for 2 minutes. 7. Add the paneer to the pan and stir-fry until the sauce thickens and coats the paneer. 8. Garnish with sliced green onions and serve hot.
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