Keto Paneer Baby Corn Gravy
Indulge in the rich and creamy goodness of Keto Paneer Baby Corn Gravy, a perfect low-carb recipe designed to tantalize your taste buds while sticking to your ketogenic goals. Featuring tender cubes of paneer and crunchy baby corn simmered in a luscious spiced tomato-based sauce, this dish is elevated with the warmth of aromatic Indian spices like cumin, garam masala, and turmeric. Finished with a splash of heavy cream for a velvety texture, this recipe is a wholesome option for a hearty yet diet-friendly meal. Prepared in under an hour, it’s ideal for both weeknight dinners and special occasions. Serve this gluten-free, keto-friendly delight with cauliflower rice or enjoy it as a standalone dish. Keywords: keto paneer recipe, low-carb Indian curry, baby corn gravy, keto-friendly dinner ideas.
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Recipe Information
Ingredients
- 250 grams Paneer
- 150 grams Baby corn
- 2 tablespoons Ghee
- 1 medium Onion
- 2 medium Tomato
- 3 Garlic cloves
- 1 inch piece Ginger
- 1 small Green chili
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 3 tablespoons Heavy cream
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves
- 0.5 cup Water
Instructions
Cut the paneer into 1-inch cubes and baby corn into bite-size pieces. Set aside.
Finely chop the onion, tomatoes, garlic, ginger, and green chili.
Heat 1 tablespoon of ghee in a large pan over medium heat. Add the cumin seeds and let them splutter.
Add chopped onion and sauté until golden brown.
Add the garlic, ginger, and green chili and sauté for another 2 minutes.
Add chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes become soft and the oil starts to separate from the masala.
Let this mixture cool and then blend it into a smooth paste in a blender.
In the same pan, heat the remaining 1 tablespoon of ghee over medium heat.
Add the blended paste and cook for 2 minutes.
Add paneer and baby corn to the gravy. Mix well and add half a cup of water.
Cover the pan and let it simmer for 10-12 minutes or until the baby corn is tender.
Pour in the heavy cream and garam masala. Stir well and let it cook for another 2-3 minutes.
Adjust the seasoning if necessary.
Garnish with fresh coriander leaves before serving.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 515 mg | 22% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.6 g | ||
| Protein | 13.4 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 168 mg | 13% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 388 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
