Ingredients:
* Paneer: 100 gm., cut into cubes
* Onion: ½
* Garlic: 2 cloves
* Almonds: 5
* Butter: ½ tbsp.
* Bay leaf: 1
* Cardamom: 2
* Cinnamon: 1 stick
* Turmeric Powder: ¼ tsp.
* Coriander Powder: ½ tsp.
* Shahi Paneer Masala: 1 tsp.
* Chili Powder: ½ tsp.
* Tomato Puree: 2 tbsp. (Homemade)
* Yogurt: 1 tbsp.
* Cream: 2 tbsp.
* Salt to taste
* Kasuri Methi: 1 tbsp.
Method:
- * Cut paneer into bite sized pieces. In a blender, blend together onions, garlic, and almonds with a bit of water. Blend it to a smooth paste.
- * In a pan, heat butter. When hot, add bay leaf, cardamoms and cinnamon. Let the aroma hit you.
- * Now add the onion-almond-garlic paste and sauté on a medium flame for about 2-3 minutes.
- * Add the turmeric powder, coriander powder, Shahi Paneer Masala, and chili powder and mix well.
- * Add the tomato purée at this point. (If on initial stages of Keto, skip this step, it won’t make much difference) .
- * Sauté for about 2 minutes more (if the masala sticks to the pan, add a bit of water).
- * Now add the yogurt, cream, paneer, salt, and kasuri methi. Mix well.
- * Add in 1/4-cup water and let it cook until the gravy thickens to your desired consistency.
Total macros:
* Protein: 20 g
* Carbs: 4.5 g
* Fat: 29 g
