By Akshara
November 13, 2026
Packing twenty grams of vegetarian protein per generous serving, this Indo-Chinese chilli paneer satisfies takeout cravings while keeping nutrition on track. Golden pan-seared cottage cheese cubes are tossed with crunchy bell peppers, onions, garlic, and a glossy soy-chilli glaze for a bold, fiery meal ready in minutes.
120g low-fat or regular paneer, cut into 1-inch cubes  1 tablespoon cornflour  1 tablespoon oil  4 garlic cloves, finely minced  1 teaspoon grated ginger  1 medium onion, cut into petals  1 medium green capsicum, diced into squares  1 tablespoon dark soy sauce  1 tablespoon red chilli sauce  1 teaspoon vinegar  Salt, freshly cracked black pepper, and chopped spring onions to taste 
Toss the paneer cubes lightly in cornflour, salt, and black pepper, then pan-sear in a non-stick skillet with half the oil for three minutes until golden on all sides.
Heat the remaining oil in a wok over high flame, saute the minced garlic and grated ginger for twenty seconds, and toss in the onion petals and diced capsicum for two minutes.
Stir in the soy sauce, red chilli sauce, vinegar, and two tablespoons of water, letting the sauce bubble into a glossy glaze.
Fold in the seared paneer cubes until evenly coated, garnish with chopped spring onions, and serve hot.