Low Carb Kadhai Paneer
Savor the flavors of India with this Low Carb Kadhai Paneer, a delightful twist on the classic Kadhai Paneer recipe designed to fit seamlessly into a low-carb lifestyle. This vibrant dish showcases tender paneer cubes cooked with crunchy capsicum and an aromatic blend of roasted spices like coriander seeds, cumin, and kasuri methi, all simmered in a rich tomato base. Packed with bold, authentic flavors, it's perfect for keto or gluten-free diets and comes together in just 40 minutes of prep and cooking time. Serve it piping hot with a fresh green salad or low-carb flatbread for a satisfying meal that's as wholesome as it is delicious. If you're looking for a flavorful and healthy Indian dish, this keto-friendly Kadhai Paneer is sure to impress!
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Recipe Information
Ingredients
- 250 grams Paneer
- 1 medium Capsicum (bell pepper), cut into cubes
- 2 large Tomatoes, pureed
- 1 medium Onion, sliced
- 1 teaspoon Ginger, minced
- 1 teaspoon Garlic, minced
- 1 unit Green chilli, slit
- 1 tablespoon Coriander seeds
- 2 units Whole red chilies
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- to taste Salt
- 2 tablespoons Oil
- 2 tablespoons Coriander leaves, chopped
Instructions
Cut the paneer into cubes and keep aside.
Dry roast the coriander seeds and whole red chilies on medium heat until their aroma is released, then coarsely grind them in a mortar.
Heat oil in a kadhai or deep pan over medium heat. Add the sliced onion and sauté until they turn golden brown.
Add minced ginger, garlic, and slit green chili to the onions and sauté for another minute until fragrant.
Pour the tomato puree into the pan, cook until the oil separates on the sides.
Stir in the coriander powder, cumin powder, turmeric powder, and the coarsely ground mixture of coriander seeds and red chilies.
Cook the spices with the tomato puree for 3-4 minutes on medium heat.
Add the cubed capsicum and continue cooking for about 2-3 minutes until slightly tender.
Add paneer cubes to the kadhai, mixing well with the masala. Cook for another 5 minutes, allowing the paneer to absorb the flavors.
Sprinkle garam masala, kasuri methi, and salt. Mix gently ensuring paneer cubes don't break.
Garnish the dish with chopped coriander leaves and remove from heat.
Serve hot with a side of fresh salad or low-carb flatbread.
Nutrition Facts
Calories |
1188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 4288 mg | 186% | |
| Total Carbohydrate | 48.5 g | 18% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 23.2 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1595 mg | 123% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1588 mg | 34% | |
*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.
