With just 8 ingredients, this shortcut keto paneer masala tastes similar to what you'd get served at an Indian restaurant. It's spicy, rich and creamy with tender paneer cubes. And it only takes 15 minutes to make!
If you love paneer masala, then you’ll love this shortcut keto paneer masala recipe adapted from Sonal Gupta at Simply Vegetarian 777. It’s rich, creamy, and a little spicy — similar to our keto chicken tikka masala recipe.
There are only 8 ingredients in this shortcut recipe — many of which you may already have in your pantry or can easily purchase at your local grocer. If you can't buy paneer locally, you can replace it with tofu or roasted cauliflower.
This low-carb and keto paneer masala is perfect for busy weeknights since it only takes 15 minutes to make. We typically serve with cauliflower rice or low-carb pitas. Each serving if just 6 net carbs.
What is Paneer Masala?
Paneer Masala is an Indian curry with paneer and a gravy/sauce consisting of tomatoes, onion, ginger, and a number of spices. Paneer Masala is similar to paneer butter masala and paneer makhani since they're all tomato-based gravies that include paneer; however, the ingredients in each slightly differ. In addition, paneer butter masala and paneer makhani typically include cashews.
Although some of the ingredients differ from a more traditional paneer masala, this recipe tastes just as delicious. Key ingredients include:
- Paneer: You can find paneer in most specialty grocery stores or in Indian food stores. You can use store-bought or homemade.
- Rao's Arrabbiata Sauce: Believe it or not, Rao's Arrabbiata Sauce is the key ingredient that makes this shortcut recipe a real winner. Arrabbiata pasta sauce is a shortcut ingredient that adds a deep, spicy flavor. We prefer to use Rao's sauce, but you can use another low-carb sauce if you like.
- Chicken or vegetable broth: This helps thins the sauce a little and keep the carbs low in the sauce.
- Heavy cream: Heavy cream makes the sauce nice and creamy.
- Garam masala: Garam masala is a must. It's the most important spice in this dish.
- Ground ginger and coriander: Two other important ingredients that can't be skipped.
How to Make
Just a few, simple steps to making this paneer masala!
STEP 1: In a small to medium-size pot, bring water to a boil. Cut the paneer into ½-inch cubes.
STEP 2: After the water comes to a boil, remove the pot from the heat. Then, season the water with salt and immerse the paneer in the water. Let the paneer soak for 10 minutes. Drain the paneer following.
STEP 3: In a large saucepan, combined the arrabbiata sauce, chicken/vegetable broth, garam masala, ginger, coriander and heavy cream on medium heat. Stir to combine. Add the the paneer and cook for a minute or two more.
STEP 4: Serve immediately along with riced cauliflower or low-carb pitas.
More Keto Indian Recipes
If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!
15-Minute Keto Paneer Masala
- ½ cup Rao's Arrabbiata Sauce if you use regular low carb marinara sauce you may want to add red chili powder for some heat
- ¼ cup low-sodium chicken broth or vegetable broth
- ¼ cup heavy cream
- ¼ teaspoon garam masala
- ½ teaspoon ground ginger
- ½ teaspoon coriander
- 5 ounces paneer
- Salt to season
- Prepare the store-bought paneer: Boil water in a small to medium-size pot. Cut paneer into ½-inch cubes. After water comes to a boil, remove pot from heat. Season water with salt and immerse paneer in water. Let paneer soak for 10 minutes. Drain paneer before mixing in masala sauce.
- Make masala sauce and finish: In a large saucepan, combine sauce, chicken broth, garam masala, ginger, coriander and heavy cream on medium heat. Stir to combine. Stir in paneer and cook for a minute or two more, until thoroughly heated.
- Be sure to buy high-quality paneer or else paneer may turn hard and rubbery.
- If you are making your own paneer, you do not need soften paneer in hot water.
- You can store leftovers in a covered container in the fridge for 3 or 4 days.