Keto-Friendly Chhena Tarkari Paneer Curry Recipe

About this recipe

A rich and creamy keto-friendly Odia-style paneer curry, made with fresh paneer (chhena) and aromatic spices. This dish is high in healthy fats and protein, providing a delicious and satisfying dinner option.

Ingredients

• 200 g Paneer
• 250 ml Coconut Milk
• 250g Green Chilli
• 250g Coriander
• 200 ml Mustard Oil
• 20 g Turmeric Powder
• - Bay Leaf
• 10G Salt
• 500 ml Water

Instructions

1. Step 1: Cut the paneer into 1-inch cubes and set aside. Heat 2 tablespoons of mustard oil in a heavy-bottomed pan over medium heat for 2 minutes until the oil begins to shimmer.
2. Step 2: Add 1 teaspoon of cumin seeds and 1 bay leaf to the hot oil. Sauté for 30 seconds until the cumin seeds start to splutter, releasing their aroma.
3. Step 3: Add 1 teaspoon of ginger-garlic paste and 2 chopped green chilies. Cook for 2 minutes, stirring frequently, until the raw aroma disappears.
4. Step 4: Add 50 grams of finely chopped tomatoes, 0.5 teaspoon of turmeric powder, and 0.5 teaspoon of red chili powder. Cook for 5–7 minutes, stirring occasionally, until the tomatoes are soft and the oil starts to separate from the mixture.
5. Step 5: Reduce the heat to low and add 100 ml of coconut milk. Stir well to combine, then add 100 ml of water. Bring the mixture to a gentle simmer for 5 minutes.
6. Step 6: Gently add the paneer cubes to the curry, ensuring they are fully coated in the sauce. Cover the pan and cook on low heat for 5–7 minutes, allowing the paneer to absorb the flavors.
7. Step 7: Garnish with 10 grams of freshly chopped coriander leaves. Serve hot with a side of steamed non-starchy vegetables like broccoli or spinach for a complete keto-friendly meal.