Friday Fakeaway: Chilli Paneer

Missing an Indian takeaway as a Friday night treat? Try out this low carb Chilli Paneer recipe!

You will need:

5 tbsp Natural Yoghurt

1 tsp Chilli Powder

2 tsp Turmeric

1 tsp Garam Masala

1 tsp Dried Coriander

1 tsp Salt

1 tsp Tomato Puree

1 tbsp Soya Sauce

Juice of 1/2 Lemon

3 tbsp. Ghee or Olive Oil

200g Paneer, cubed

200g Cherry Tomatoes

1 Small Red Onion, sliced

150g Mushrooms, sliced

1/2 Yellow Pepper, chopped

1/2 Green Pepper, chopped

1 Medium White Onion, diced

1-2 Garlic Cloves. crushed

1 Small Red Chilli, diced

1/2 Tin Chopped Tomatoes

Serve with some of these delicious low carb swaps for Indian side dishes:

Make it yourself: grate or blitz a cauliflower in a food processor, then fry in some coconut oil until lightly browned.

Make it yourself: add ground flaxseeds, eggs, Greek yoghurt, olive oil, baking powder, vinegar, arrowroot powder, coconut flour and nigella seeds to a food processor. Blend together, then cook in a non-stick pan for 1-2 minutes on each side.

Make it yourself: fry mustard seeds, fenugreek seeds, cumin seeds, curry leaves and chopped chilli, then add chopped fresh tomatoes and chilli powder and simmer for 10-15 minutes.

Discover more low carb recipes on theĀ Low Carb Program by signing up now.