Paleo Paneer Gravy
Indulge in the rich, creamy goodness of this Paleo Paneer Gravy, a dairy-free and gluten-free twist on the classic Indian dish. Made with golden, pan-fried paneer and a luscious coconut cream–based sauce, this recipe is brimming with bold flavors from garam masala, turmeric, and red chili powder. The sweetness of tomato puree balances the warming spices, while fresh ginger, garlic, and a hint of lemon add layers of depth and zest. Perfect for those following a paleo lifestyle, this dish pairs beautifully with cauliflower rice or zucchini noodles, making it a hearty, wholesome, and satisfying meal. Ready in just 45 minutes, it's an excellent option for a nourishing weeknight dinner or a crowd-pleasing weekend treat.
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Recipe Information
Ingredients
- 200 grams Paneer
- 2 tablespoons Coconut oil
- 1 large, finely chopped Onion
- 3 minced Garlic cloves
- 1 inch piece, grated Ginger
- 200 grams Canned tomato puree
- 200 milliliters Coconut cream
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Salt
- 2 tablespoons, chopped Fresh cilantro
- 1 teaspoon Lemon juice
Instructions
Cut the paneer into medium-sized cubes and set aside.
Heat 1 tablespoon of coconut oil in a pan over medium heat. Add the paneer cubes and fry until they become golden brown on all sides. Remove from the pan and set aside.
In the same pan, add the remaining coconut oil and sauté the chopped onion until translucent, about 4-5 minutes.
Add the minced garlic and grated ginger to the pan and sauté for another 2 minutes until fragrant.
Pour in the canned tomato puree and cook for about 5 minutes, stirring occasionally, until the raw tomato smell dissipates.
Add garam masala, turmeric powder, red chili powder, coriander powder, and salt to the tomato mixture. Stir well to combine the spices evenly.
Lower the heat and add the coconut cream to the pan. Mix well until the sauce is smooth and creamy.
Gently fold in the fried paneer cubes, ensuring they are well coated with the sauce. Let them simmer in the sauce for about 5 minutes so they absorb the flavors.
Turn off the heat and stir in lemon juice for a touch of acidity.
Garnish with fresh chopped cilantro and serve hot with your choice of paleo-friendly sides like cauliflower rice or zucchini noodles.
Nutrition Facts
Calories |
1776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 80.2 g | 401% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 2792 mg | 121% | |
| Total Carbohydrate | 160.3 g | 58% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 126.6 g | ||
| Protein | 46.3 g | 93% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1276 mg | 98% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1919 mg | 41% | |
*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.
