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Keto Kadai Paneer

Kadai Paneer is a classic North Indian dish that features paneer (Indian cottage cheese) cooked in a rich, aromatic tomato-based gravy with a blend of spices. It's a flavorful and satisfying dish, and with a few modifications, it can easily be made keto-friendly!

In the keto version, we avoid any high-carb ingredients like onions in large quantities or sugar. Instead, we focus on fresh spices, bell peppers, and a creamy base using cream or yogurt for a rich texture. This is the perfect dish for anyone on a low-carb or keto diet who loves flavorful, Indian-style cuisine.

Ingredients
  • 250 paneer g (cubed)
  • 2 tbsp ghee (or butter)
  • 1 medium bell pepper (chopped)
  • 1 medium tomato (pureed)
  • 2 tbsp 2-3 fresh ginger-garlic paste
  • 1 green 1-2 chilies (optional, for heat)
  • 1/2 tsp turmeric powder
  • 1 tsp red chili powder
  • 1 tsp garam masala
  • 1 tsp coriander powder
  • 1/4 tsp cumin seeds
  • 1/4 tsp black pepper (optional, for extra spice)
  • 1/4 cup heavy cream (or coconut cream for dairy-free)
  • 1/2 tsp kasuri methi (dried fenugreek leaves)
  • Salt to taste
  • Fresh cilantro (for garnish)
  • 1 tbsp lemon juice (optional, for brightness)
Instructions
  1. 1
    Prep the Paneer:
  2. 2
    Cut the paneer into cubes. If you prefer, you can lightly fry the paneer cubes in ghee or butter to make them golden brown. This step adds texture, but it’s optional.
  3. 3
    Cook the Spices:
  4. 4
    Heat 2 tbsp ghee in a pan over medium heat. Add cumin seeds and let them splutter.
  5. 5
    Add ginger-garlic paste and sauté for 2 minutes until it becomes fragrant.
  6. 6
    Prepare the Tomato Base:
  7. 7
    Add the pureed tomato to the pan. Stir and cook for about 5 minutes until the tomatoes soften and the oil starts to separate. This gives the gravy a rich base.
  8. 8
    Add turmeric, red chili powder, garam masala, coriander powder, and black pepper. Stir well and cook for another 2 minutes.
  9. 9
    Cook the Vegetables:
  10. 10
    Add the chopped bell pepper and sauté for 2-3 minutes, ensuring the pepper stays a bit crunchy.
  11. 11
    Add Cream:
  12. 12
    Pour in the heavy cream (or coconut cream) and stir it into the tomato mixture. Let it simmer for about 3 minutes until the sauce thickens slightly.
  13. 13
    Add the Paneer:
  14. 14
    Gently add the paneer cubes into the pan. Stir gently to coat the paneer with the creamy, spicy sauce. Simmer for 5-7 minutes, allowing the paneer to absorb the flavors.
  15. 15
    Add Kasuri Methi:
  16. 16
    Add kasuri methi (dried fenugreek leaves) and stir well. This will add a signature earthy flavor to the dish.
  17. 17
    Garnish and Serve:
  18. 18
    Garnish with fresh cilantro and squeeze some lemon juice on top for extra freshness.
  19. 19
    Serve hot with keto naan or cauliflower rice.

Nutrition Facts

Amount Per Serving
Calories 550kcal
% Daily Value *
Total Fat 45g70%
Total Carbohydrate 12g4%
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://ketogenicwithneha.com/recepie/keto-kadai-paneer/