Chili Paneer

Did someone say chili paneer?!

Chili paneer is one of my favorite Indo-Chinese dishes of all time. The sweet, tangy, spicy flavors are absolutely delicious. However, the traditional recipe is filled with sugar, gluten, and all of the ingredients that can be inflammatory. My recipe is a much healthier take on chili paneer without compromising the flavor and texture! It’s refined sugar-free, gluten-free, soy-free, and grain-free. I also highly recommend getting or making high-quality grass-fed paneer (I love using Sach Foods paneer which is available online). Enjoy this at any time; it makes for a great meal at home, or when inviting friends over for your next dinner party!

Chili Paneer

Shivangi Rao
By Shivangi Rao
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine Indian


  • 1 16 oz package of grassfed and organic paneer I use Sach Foods Paneer
  • 3 tbsp Coconut Secret brand Coconut Aminos
  • 1 tbsp rice vinegar
  • 1 tbsp sugar free ketchup I use The New Primal, Tessemae's or Primal Kitchen
  • 1 tbsp gluten free sriracha I use Yellowbird or Nom Nom Paleo
  • 1 tbsp honey
  • 4-5 chopped scallions
  • 1/4 diced red onion
  • 1 diced green pepper
  • 1 tbsp arrowroot powder
  • 1 inch grated ginger
  • 4 grated garlic cloves
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp toasted sesame oil


  • Take 2 tbsp coconut aminos, 1 tbsp rice vinegar, 1 tbsp sugar free ketchup, 1 tbsp sriracha, 1 tbsp honey, 1 tbsp arrowroot powder, 4 cloves garlic grated, 1 inch ginger grated, 1/4 tsp salt, and 1/4 tsp black pepper and stir vigorously until a thicker sauce forms. Taste and adjust seasonings as necessary. If sauce is too thin, add a bit more arrowroot powder. Also adjust salt to your liking. I start with less since the sriracha I use has salt in it already, and then add in a bit more as needed.
  • Chop vegetables, and cut paneer into 1 inch cubes.
  • Heat oil on a large pan / skillet on low-medium heat.
  • Place chopped paneer pieces on pan leaving space in between each piece (don’t overcrowd pan).
  • Let them sizzle and once golden brown and crispy on one side, flip over. May take a few minutes for paneer to get crispy.
  • Let the other side get golden brown and crispy too.
  • Once paneer is crispy on both sides, turn heat to medium high and add 1 tbsp coconut aminos and white pieces of chopped scallions to pan and sauté with paneer.
  • Then add diced red onions and green pepper and sauté for 2-3 minutes until slightly cooked down (I like my veggies slightly crisp still for crunch).
  • Add in sauce and continue to sauté for 5 minutes. Sauce should further reduce and fully coat paneer and veggies.
  • Taste and adjust any final seasonings.
  • Remove from heat and garnish with green scallions (highly recommended) and cilantro (optional).
  • Serve hot with rice or cauliflower rice! Enjoy!
Tried this recipe?Mention @raodyrecipes if you like it!

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