Low Carb Butter Paneer
Indulge in the creamy richness of **Low Carb Butter Paneer**, a keto-friendly twist on the classic Indian comfort food. This recipe features tender cubes of paneer (Indian cottage cheese) gently simmered in a luscious, spiced tomato-based gravy made with fresh puréed tomatoes, fragrant ginger and garlic, and a splash of velvety heavy cream. Enriched with butter and finished with the earthy aroma of crushed fenugreek leaves, this dish is packed with bold flavors without compromising your low-carb lifestyle. With just 15 minutes of prep and 30 minutes of cooking, this satisfying and wholesome meal is perfect served on its own or paired with cauliflower rice or keto-friendly flatbreads. Perfect for those craving a restaurant-quality Indian dish that's quick, easy, and low in carbs!
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Recipe Information
Ingredients
- 400 grams Paneer (Indian cottage cheese)
- 50 grams Butter
- 150 milliliters Heavy cream
- 2 large Tomatoes
- 1 inch Ginger
- 4 Garlic cloves
- 1 Green chili
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 1 teaspoon Fenugreek leaves (Kasuri Methi)
- 1 tablespoon Oil
Instructions
Cut the paneer into 1-inch cubes and set aside.
Boil the tomatoes in a pot of water for 5 minutes to soften them. Once cooled, remove the skin and blend them into a smooth puree.
Grate the ginger, mince the garlic cloves, and finely chop the green chili.
In a large pan, heat the oil and butter together over medium heat until the butter melts.
Add the ginger, garlic, and green chili to the pan. Sauté for a minute until fragrant.
Pour in the tomato puree, and cook on medium heat for approximately 10 minutes until the puree thickens and the oil begins to separate from the tomatoes.
Stir in the salt, red chili powder, coriander powder, and garam masala, cooking for another 2 minutes to integrate the spices.
Reduce the heat to low, add the heavy cream carefully, and stir well to form a rich, creamy sauce.
Add the paneer cubes to the sauce, stirring gently to coat them well. Cook for 5-7 minutes, ensuring that the paneer is heated through.
Crush the fenugreek leaves between your palms and sprinkle them into the dish for an enhanced aroma.
Stir everything gently, adjust the salt if necessary, and after cooking for another minute, turn off the heat.
Serve immediately, garnished with a dollop of cream if desired, alongside your favorite low-carb side dish.
Nutrition Facts
Calories |
2166 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.1 g | 248% | |
| Saturated Fat | 110.7 g | 554% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 2783 mg | 121% | |
| Total Carbohydrate | 27.4 g | 10% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 9.3 g | ||
| Protein | 78.1 g | 156% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 928 mg | 71% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1490 mg | 32% | |
*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.
