Paneer Butter Masala

• 200g Paneer cubes

• 2 tbsp butter

• 1 cup tomato puree

• 1/2 cup heavy cream

• 1 tsp garam masala

• 1 tsp turmeric powder

• 1 tsp red chili powder

1. Heat butter in a pan and sauté tomato puree until it thickens.

2. Add turmeric, red chili powder, garam masala, and salt.

3. Add paneer cubes and cook for 5 minutes.

4. Stir in heavy cream and cook for another 2 minutes.

5. Garnish with fresh coriander and serve hot.

Stuffed Bell Peppers

• 2 large bell peppers

• 1 cup grated paneer

• 1/2 cup chopped spinach

• 1/4 cup grated cheese

• 1 tsp cumin powder

• Salt and pepper to taste

• 1 tbsp olive oil

1. Cut the tops off the bell peppers and remove seeds.

2. Mix paneer, spinach, cheese, cumin powder, salt, and pepper.

3. Stuff the bell peppers with the mixture.

4. Drizzle olive oil on top and bake at 180°C (350°F) for 25-30 minutes until the peppers are tender.

Keto Palak Paneer

• 200g paneer cubes

• 3 cups spinach leaves

• 2 tbsp ghee

• 1 medium onion, chopped

• 1 tsp ginger-garlic paste

• 1/2 tsp cumin seeds

• 1/2 cup heavy cream

1. Blanch spinach leaves in boiling water for 2-3 minutes and blend to a smooth puree.

2. Heat ghee in a pan, add cumin seeds, and sauté onions until golden brown.

3. Add ginger-garlic paste and cook for a minute.

4. Add spinach puree, salt, and garam masala.

5. Add paneer cubes and cook for 5 minutes.

6. Stir in heavy cream and cook for another 2 minutes before serving hot.

Tandoori Chicken

• 500g chicken thighs or drumsticks

• 1 cup Greek yogurt

• 2 tbsp lemon juice

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 1 tsp red chili powder

• 1 tsp garam masala

• 1 tsp cumin powder

• 1 tbsp olive oil

1. In a bowl, mix Greek yogurt, lemon juice, ginger-garlic paste, turmeric, red chili powder, garam masala, cumin powder, olive oil, and salt.

2. Add the chicken and coat well with the marinade. Marinate for at least 2 hours, preferably overnight.

3. Preheat the oven to 200°C (400°F). Place the chicken on a baking tray and bake for 25-30 minutes or until fully cooked.

4. Garnish with fresh coriander and serve hot.

Fish Curry

• 500g fish fillets (e.g., cod, salmon, or tilapia)

• 2 tbsp coconut oil

• 1 medium onion, chopped

• 2 tomatoes, pureed

• 1 tsp ginger-garlic paste

• 1 tsp turmeric powder

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp red chili powder

• 1 cup coconut milk

1. Heat coconut oil in a pan and sauté the onions until golden brown.

2. Add ginger-garlic paste and cook for a minute.

3. Add turmeric, cumin, coriander, and red chili powder. Cook for another minute.

4. Add tomato puree and cook until the oil separates from the mixture.

5. Add coconut milk and bring to a boil. Reduce the heat and simmer for 5 minutes.

6. Add the fish fillets and cook for 10-12 minutes or until the fish is cooked through.

7. Garnish with fresh coriander and serve hot.

Keto Chicken Curry

• 500g chicken breast or thighs, cut into pieces

• 2 tbsp ghee or coconut oil

• 1 medium onion, chopped

• 2 tomatoes, pureed

• 1 tsp ginger-garlic paste

• 1 tsp turmeric powder

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp garam masala

• 1 cup heavy cream

1. Heat ghee or coconut oil in a pan and sauté the onions until golden brown.

2. Add ginger-garlic paste and cook for a minute.

3. Add turmeric, cumin, coriander, and garam masala. Cook for another minute.

4. Add tomato puree and cook until the oil separates from the mixture.

5. Add the chicken pieces and cook until they are no longer pink.

6. Stir in the heavy cream and simmer for 10-15 minutes until the chicken is fully cooked and the sauce thickens.

7. Garnish with fresh coriander and serve hot.