Low Carb Paneer Masala
Indulge in the rich and flavorful delight of Low Carb Paneer Masala, a keto-friendly twist on a beloved Indian classic! This creamy and aromatic dish combines golden fried paneer cubes with a luxuriously spiced tomato-cream sauce, infused with the bold flavors of garlic, ginger, green chili, and traditional masalas. Prepared in ghee for a buttery depth, this recipe perfectly caters to low-carb lifestyles without compromising on taste. Ready in just 40 minutes, it's a satisfying option for weeknight dinners or special occasions. Garnished with vibrant cilantro, serve this comforting paneer masala alongside keto-friendly accompaniments like cauliflower rice or low-carb roti for a wholesome and guilt-free treat!
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Recipe Information
Ingredients
- 250 grams paneer
- 2 tablespoons ghee
- 1 medium, finely chopped onion
- 3 minced garlic cloves
- 1 teaspoon, minced ginger
- 1 small, finely chopped green chili
- 2 medium, pureed tomatoes
- 1 cup heavy cream
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 0.5 teaspoon cayenne pepper
- 1 teaspoon or to taste salt
- 2 tablespoons, chopped fresh cilantro
Instructions
Cut the paneer into cubes and set aside.
Heat 1 tablespoon of ghee in a non-stick pan over medium heat. Add the paneer cubes and lightly fry them until they are golden on all sides. Remove and set aside.
In the same pan, add the remaining tablespoon of ghee. Once heated, add the finely chopped onion and sauté until translucent.
Add the minced garlic, ginger, and chopped green chili. Cook for an additional minute until fragrant.
Pour in the tomato puree and cook for about 5 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate from the tomato paste.
Stir in the coriander powder, cumin powder, garam masala, turmeric powder, cayenne pepper, and salt. Combine well and cook for 2 more minutes to allow the spices to release their flavors.
Lower the heat and gently add the heavy cream, stirring continuously to ensure a smooth sauce.
Return the fried paneer cubes to the pan and mix well to coat them in the sauce. Let it simmer for about 8-10 minutes, allowing the paneer to absorb the flavors.
Check the seasoning and adjust salt if necessary.
Garnish with freshly chopped cilantro before serving.
Serve hot, paired with a side of low-carb roti or cauliflower rice, as desired.
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 170.2 g | 218% | |
| Saturated Fat | 98.6 g | 493% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 492 mg | 164% | |
| Sodium | 4347 mg | 189% | |
| Total Carbohydrate | 42.0 g | 15% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 20.2 g | ||
| Protein | 51.5 g | 103% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1546 mg | 119% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1406 mg | 30% | |
*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.
