Keto Paneer Makhani (Low carb) recipe
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 

Keto Paneer Makhani is a healthy, low carb twist to the traditional Indian vegetarian recipe! Made with grilled cottage cheese pieces in buttery gravy this restaurant style Paneer Makhani will take care of all your cravings and is super easy to make.

Course: Main Course
Cuisine: Indian
Servings: 2 people
Calories: 350 kcal
Author: delishstudio
Ingredients
  • 200 gm paneer / cottage cheese (cubes)
  • 1/2 onion chopped
  • 1 tomato chopped
  • 1/2 green chilli
  • 1 clove garlic
  • 1/2 tsp ginger paste
  • 3 tbsp heavy whipping cream
  • 1 tbsp butter
  • 1/2 tsp cumin seeds
  • 1.5 tsp kashmiri lal mirch (red chilli powder)
  • 1/2 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp garam masala
  • salt to taste
  • 1/2 tsp dried fenugreek leaves / kasuri methi leaves) (optional)
  • fresh coriander leaves / cilantro leaves (for garnish)
Instructions
  1. Cut paneer/ cottage cheese into cubes or rectangles and smear 1/2 tsp turmeric powder, salt and 1/2 tsp red chilli powder (kashmiri laal mirch powder) all over the paneer pieces.

  2. In a skillet, heat 1 tbsp butter and grill the paneer (cottage cheese) pieces for 2-3 minutes on both side, till both the sides are slightly done (have sear marks). Don't grill for long it will make the paneer (cottage cheese) pieces hard.

  3. In a pan heat butter, add cumin seeds and let them splutter. Add ginger paste, chopped green chilli, onions, garlic, tomato and saute it well for 2-3 minutes till the onions and tomatoes are mushy and oil starts to separate.

  4. Let this mixture cool and then using a grinder, grind this into a fine paste. Don't add any water.

  5. In the same pan, add this fine paste and saute well. To this mixture add turmeric powder, red chilli powder (kashmiri lal mirch powder), coriander powder, garam masala and saute the mixture for 3-4 minutes.

  6. On low heat, add the heavy whipping cream into gravy and mix it well. Add the grilled paneer (cottage cheese) pieces, dried fenugreek leaves ( dried Kasuri methi leaves) and simmer the gravy for 4-5 more minutes till oil starts to seperate. 

  7. Take off heat and finally sprinkle freshly chopped coriander (cilantro) leaves on top. Serve with cauli rice.

Recipe Notes

1. I have used a particular type of red chilli powder i.e Kashmiri Lal Mirch which is known to add a nice vibrant redish-orange tinge to the gravy and is mild in heat quotient. You can use normal red chilli powder but in that case make sure that you adjust the quantity as per how hot the red chilli powder is.

2. Always add cream at low temperature to the gravy.

3.  I have slightly grilled the Paneer first in butter, you can skip this step and also add raw Paneer (cottage cheese) pieces directly into the gravy.

4.  If you are using Paneer (cottage cheese) which is a little hard, make sure you dip the Paneer (cottage cheese pieces) in lukewarm water for 5-10 minutes, so that they become soft.

5. Fenugreek leaves adds a subtle aroma and flavour to the dish which is very quintessential to Paneer Makhani, if you don't have it in your kitchen you can skip it.