Low-Carb Paneer Makhani

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Low-Carb Paneer Makhani

30 minutes
Calories 260kcal


  • 200 grams paneer (you can make your own paneer)
  • 3 tablespoons butter (you can make your own paneer)
  • 1 bay leaf
  • 1/2 teaspoon cumin seed
  • 1/2 yellow onion (you can make your own paneer)
  • 2 medium tomatoes (you can make your own paneer)
  • 1 clove garlic (you can make your own paneer)
  • 1/2 inch ginger (you can make your own paneer)
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon garam masala
  • 1/3 cup heavy whipping cream (you can make your own paneer)
  • fresh cilantro (you can make your own paneer)
  • salt (to taste)
  • 1 teaspoon coriander powder
  • 1/2 tablespoon tomato paste
  • stevia (to taste)
  • red chile powder (you can make your own paneer)
  • 1/3 teaspoon fenugreek leaves (you can make your own paneer)


  • Add the butter to a pan over medium-high heat.
  • Once it has melted, add the bayleaf and the cumin seeds.
  • Let them cook for about 45 seconds.
  •  Add the onion, garlic and ginger with a pinch of salt.
  • Cook on medium-low heat for about 10 minutes until the onion is very soft.
  •  Add the tomatoes, tomato paste, stevia, coriander powder and turmeric, as well as 1/3 cup water.
  • Cook about 5 minutes until the tomatoes are broken down.
  •  Take out the bayleaf if you can find it, then transfer everything into a blender and blend until you have a fine paste.
  • You can add some water if it is too thick.
  •  Put he sauce back into the pan over medium-high heat, and add the cubed paneer.
  •  Let it all simmer together for 5 minutes.
  •  Turn off the stove, add the cream, garam masala and fenugreek leaves.
  • Mix well.
  •  Garnish with coriander and eat with cauli-rice or with flax roti.


Calories: 260kcal

Originally posted 2019-02-20 17:51:02.

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