Almost all Paneer based “side” dishes fall under the category of low carb, moderate protein & healthy fats. One such delight is – Shahi Paneer. While certain traditional recipes might contain sugar or dried fruits to enhance the sweetness, our modified Low Carb Shahi Paneer version ensures that all the ingredients are keto friendly.
Shahi refers to Royal, originating from the Mughlai Cuisine and this dish is truly a royal affair. While most other people have it once in a while, we low-carbers have the luxury of indulging in it anytime and not feel even an ounce of guilt 😁. Low Carb Shahi Paneer is naturally low in carb and keto friendly.
Making the Low Carb Shahi Paneer:
Unlike most other paneer recipes that use tomatoes or tomato puree predominantly, the Low Carb Shahi Paneer has a white or yellow based gravy made from a mixture of fresh cream, yoghurt and almond paste. It is naturally sweet and mildly spicy. The spice level can be increased by adding a pinch of chilli powder (optional)
Making this dish doesn’t take more than 30 minutes and can be made in bulk and stored for subsequent consumption.
I personally just enjoy this as a 1-pot meal. You can alternatively pair it with Low Carb chapatis or spiced Cauliflower Rice.
Because the Low Carb Shahi Paneer is naturally Keto friendly, it is an option you can easily choose when you eat outside in restaurants, thus making the Keto lifestyle all the more flexible and sustainable. When I choose this option in a restaurant, I end up eating all the paneer, some of the gravy and if still hungry, order a plate of green salad.
For all the Non-Veg lovers:
Just like many other Paneer dishes, in this dish too, Paneer can be swapped with 150g boneless Chicken Breast or Thighs. You might want to add in 1 additional spoon of ghee to roast the chicken. Rest of method remains the same.
So, now just go ahead and make the dish and share some love ❤️ with your feedback and comments.
Low Carb Shahi Paneer
- Non-Stick pan
- 100 g Paneer cut into cubes
- 15 g Almonds
- 50 g Hung Yoghurt
- 1.5 tsp Fresh Cream
- 8-10 strands Saffron
- 2 Cloves
- 5 Black pepper seeds
- 2 Cardamom
- Small piece Cinnamon
- 1 tbsp Ghee
- 1 tsp Ginger grated
- ¼ tsp Cumin/Jeera
- Pink Salt as per taste
- Soak almonds in hot water for 30 minutes. Remove the skin and grind it to a thick paste with 1 - 2 tbsp water.
- In a small cup, dilute the cream with some water and soak the saffron strands in it. Set aside for 10 minutes.
- Heat the non- stick pan and stir fry the paneer. Additional fat is not required as paneer is naturally fatty that will ooze out when heated.
- As paneer lightly browns, take it out and put it in a bowl of water.
- In the same pan, heat the Ghee.
- Add cloves, black pepper, bay leaf, cumin seeds, cardamom (both), and cinnamon stick. Let each roast for a 10 seconds on low flame. Now add grated ginger to it, let it get little brown.
- Lightly whisk the hung yoghurt and pour it into this. Add salt as per taste and stir it continuously allowing it to cook.
- When the curd becomes little thick, add almond paste to it with 2-3 tbsp of water. Allow it to cook for 1 minute.
- Add in the paneer and soaked saffron mixture. Allow it to simmer on low flame for 1 minute while continuously stirring it. Add 4-5 tbsp of water if it becomes too thick.
- Turn off the flame and serve for lunch or dinner.
- Calories: 604 KCal
- Carbs: 5g
- Proteins: 39g
- Fats: 47.5g
- Fibre: 1.8g