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How to make keto paneer butter masala

keto paneer

Keto paneer butter masala is a creamy and delicious curry!

Cuisine
Courses
Time
Prep Time: 10 min Cook Time: 30 min
Servings 6
Description

Paneer Butter Masala is one of the most popular vegetarian dishes in Indian restaurants. Soft pieces of paneer are added to a luscious creamy tomato based gravy. You can now make keto paneer butter masala in your kitchen!

Ingredients
  • 300 grams Paneer
  • 600 grams Tomatoes
  • 12 Cashew nuts
  • 75 grams Onion (chopped)
  • 4 cloves Garlic
  • 1/2 inch Ginger
  • 2 tablespoons Butter
  • 2 tablespoons Oil (I use Avocado Oil)
  • 1/2 teaspoon Cumin powder
  • 1 teaspoon Coriander powder
  • 2 teaspoons Kashmiri red chilli powder
  • 1 teaspoon Garam masala powder
  • 1 tablespoon Kasuri Methi (Dried fenugreek leaves)
  • 0.25 cups Heavy cream
Instructions

  1. Cut the paneer in cubes and soak in water salt water. This way the paneer stays soft

  2. Use red ripe tomatoes for this recipe

  3. Take some water in a bowl, add cashew nuts and heat in a microwave oven for 2 min

    Alternatively, you could add hot water to the cashew nuts and let it soak for 10 min

  4. Strain the cashew nuts and add them to a grinder jar

  5. In the same grinder jar add tomatoes, garlic and ginger

  6. Grind to smooth paste and set aside

  7. Mix cumin powder, coriander powder and kashmiri red chilli powder in a bowl

  8. Add 2-3 tbsp. of water and mix

  9. Set aside

  10. In a wide pan add 2 tbsp. oil and 1 tbsp. butter

  11. Add chopped onions

  12. Sprinkle some salt so the onions cook faster

  13. Stir fry the onions till they turn golden brown

  14. Add the masala paste

  15. Rinse out the bowl with some water and add it in

  16. Stir fry for a minute or till the water evaprates and the masala looks oily

  17. Add the tomato paste 

  18. Add salt to taste

  19. Partly cover the lid till the tomato paste turns thicker (~5 min)

    We are partly covering with a lid to prevent splattering of the tomato paste

  20. Stir fry on the paste on high heat till it becomes a thick paste and glides easily on the surface of the pan

  21. Add 1 tbsp. butter and stir fry for another minute

  22. Add garam masala powder

  23. Add kasuri methi (dried fenugreek leaves)

    Crush it in between your palms and add it in for more flavor

  24. Give it a stir

  25. Add a cup of hot water 

    or enough hot water to get the consistency of gravy that your prefer

  26. Simmer the gravy till oil surfaces

  27. Add heavy cream and stir

  28. Add salt and any keto sweetener (to taste, optional)

    You will need a keto sweetener incase the tomatoes you used were too tart

  29. Add paneer pieces (strain out of water)

  30. Add more hot water if needed

    In case there are too many paneer pieces and the gravy turns too thick

  31. Garnish with coriander leaves

  32. Let the gravy rest for 10-15 min before serving

    Resting gives the gravy the best consistency
Nutrition Facts per serving (from MyFitness Pal)

Servings 6

Amount Per Serving
Calories 297kcal
% Daily Value *
Total Fat 24.9g39%
Saturated Fat 12.4g62%
Cholesterol 48mg16%
Sodium 231.8mg10%
Potassium 301.7mg9%
Total Carbohydrate 8.8g3%
Dietary Fiber 3.3g14%
Sugars 3.5g
Protein 11.3g23%
Vitamin C 25.6 mg
Calcium 2.5 mg
Iron 2 mg
Vitamin D 1.6 IU
Net Carbohydrates 5.5g

* No Added Sugars. The sodium content may vary based on the amount of salt added in the recipe. Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://ketocurries.com/index.php/recipe/how-to-make-keto-paneer-butter-masala/

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