Keto Paneer Curry Recipe
This Keto Paneer Curry is a rich, creamy Indian dish made with tender paneer cubes simmered in a buttery tomato sauce with warm spices and heavy cream. It's a comforting low-carb meal that's perfect for serving with cauliflower rice or keto naan when you're craving restaurant-style flavors at home.
Equipment
- Large skillet or sauté pan
- Wooden spoon
- Chef's knife
- Cutting Board
- Measuring cups and spoons
- Small blender (optional)
Ingredients
- 250 grams paneer cut into cubes
- 2 tablespoons butter
- 1 tablespoon ghee
- 1 small onion finely chopped
- 1 teaspoon ginger-garlic paste
- 3/4 cup tomato puree
- 1/4 cup heavy cream
- 1/4 cup water
- 1 teaspoon cumin seeds
- 1 teaspoon Kasuri methi dried fenugreek leaves
- 1 teaspoon coriander powder
- 1/2 teaspoon Kashmiri red chili powder
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt to taste
Instructions
- Heat the butter and ghee in a large skillet over medium heat. Add the cumin seeds and let them sizzle for a few seconds before stirring in the chopped onion. Cook until the onion becomes soft and lightly golden.
- Add the ginger-garlic paste and cook for about a minute until fragrant. Stir in the coriander powder, turmeric, red chili powder, and garam masala, allowing the spices to bloom for a few seconds.
- Pour in the tomato puree and water, stirring well to combine. Simmer the sauce until it thickens slightly and the raw flavor of the tomatoes has cooked away.
- Crush the Kasuri methi between your palms and stir it into the sauce. Add the heavy cream and mix until the curry becomes smooth and creamy.
- Gently fold in the paneer cubes and simmer for 3 to 5 minutes, allowing them to absorb the flavors without becoming tough.
- Taste and adjust the seasoning with salt if needed. Garnish with fresh cilantro and serve warm.
