Low Carb Kadai Paneer

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  • prep time

    prep time

    20 min

  • cook time

    cook time

    20 min

  • ready time

    ready time

    40 min

Low Carb Kadai Paneer

The key to building the flavors of this dish is to toast the spices in oil and then fold the spices in with garlic, ginger, and onions, which saute until softened. You can use store-bought paneer for this, but it is also rewarding and easy to make paneer at home.

What is Kadai?

Kadai paneer is made in a Kadai pan that is similar in style to a wok. If you do not have a Kadai or wok, you can use a deep, shallow pan to make this dish.

What is the flavor profile of this dish?

Spicy and full of delicious, browned garlic, onion, and ginger flavors, topped with warm garam masala, coriander, and bay. It is full of quintessential Indian heat and spices!

What do I serve with Kadai paneer?

This dish would be great served with cauliflower rice and a side of dark green vegetables like green beans or mustard greens.

  • Net Carbs

    5.9 g

  • Fiber

    1.8 g

  • Total Carbs

    7.8 g

  • Protein

    17.7 g

  • Fats

    35.3 g

411 cals

Low Carb Kadai Paneer

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play

Ingredients

  • Avocado Oil

    Avocado Oil

    4 tablespoon

  • Ginger

    Ginger

    1 tablespoon, sliced

  • Garlic

    Garlic

    1 tablespoon, chopped

  • Onion

    Onion

    ½ large

  • Tomato

    Tomato

    2 large - 3" diameter

  • Garam Masala

    Garam Masala

    1-½ tablespoon

  • Coriander Seed Ground Or Whole Dried

    Coriander Seed Ground Or Whole Dried

    1 tsp

  • Bay Leaf

    Bay Leaf

    ½ teaspoon

  • Hot Chili Peppers, Red, Raw

    Hot Chili Peppers, Red, Raw

    1 each - approx 4" - 6" long

  • Paneer Cheese (Indian Cheese)

    Paneer Cheese (Indian Cheese)

    1 pound

  • Coarse Kosher Salt by Morton

    Coarse Kosher Salt by Morton

    ½ tsp

  • Coconut Cream (liquid From Grated Meat)

    Coconut Cream (liquid From Grated Meat)

    3 tablespoon

  • Cilantro

    Cilantro

    4 tablespoon

  • Chili Powder

    Chili Powder

    1 teaspoon

Recipe Steps

steps 7

40 min

  • Step 1

    In a large nonstick saute pan, combine the spices. Turn the heat to medium-high. Stirring constantly, toast the spices until they begin to smoke.
    Step 1
  • Step 2

    Add oil and tilt to evenly coat the bottom of the pan.
    Step 2
  • Step 3

    Add the garlic and ginger and toast until fragrant, about 30 seconds.
    Step 3
  • Step 4

    Add the diced onions. Stir well and continue to cook, turning the heat down to low, about 2-3 minutes until the onions are softened and browned. Add the garam marsala, bay leaves, and chopped red chilies. Cook for 1-2 minutes to toast the spices and develop their flavors. Add sliced fresh tomato and stir briefly. Then cook for 1-2 minutes to allow the tomatoes to release their juices. If it does not, add 1-2 tbsp of water.
    Step 4
  • Step 5

    Add cubed paneer (1” pieces) and stir well.
    Step 5
  • Step 6

    Then add the coconut cream and salt. Stir well.
    Step 6
  • Step 7

    Taste, adjusting the seasonings to your liking. Serve with cauliflower rice and top with chopped cilantro.
    Step 7

Comments 3

  • AmazingRadish235934

    AmazingRadish235934 9 months ago

    Yummy! Also added fenugreek at the end..

    • FabulousKale921935

      FabulousKale921935 3 years ago

      Is this recipe missing paneer in the ingredients?

      • UpbeatAvocado166405

        UpbeatAvocado166405 9 months ago

        No, it's there. It's a great recipe - can add chopped celery along with the onions to bulk it up a bit.