Low Carb Kadai Paneer
How to Make It
Step 1
In a large nonstick saute pan, combine the spices. Turn the heat to medium-high. Stirring constantly, toast the spices until they begin to smoke.
Step 2
Add oil and tilt to evenly coat the bottom of the pan.
Step 3
Add the garlic and ginger and toast until fragrant, about 30 seconds.
Step 4
Add the diced onions. Stir well and continue to cook, turning the heat down to low, about 2-3 minutes until the onions are softened and browned. Add the garam marsala, bay leaves, and chopped red chilies. Cook for 1-2 minutes to toast the spices and develop their flavors. Add sliced fresh tomato and stir briefly. Then cook for 1-2 minutes to allow the tomatoes to release their juices. If it does not, add 1-2 tbsp of water.
Step 5
Add cubed paneer (1” pieces) and stir well.
Step 6
Then add the coconut cream and salt. Stir well.
Step 7
Taste, adjusting the seasonings to your liking. Serve with cauliflower rice and top with chopped cilantro.
Ingredients
- Avocado Oil – 4 tablespoon
- Ginger – 1 tablespoon, sliced
- Garlic – 1 tablespoon, chopped
- Onion – ½ large
- Tomato – 2 large – 3″ diameter
- Garam Masala – 1-½ tablespoon
- Coriander Seed Ground Or Whole Dried – 1 tsp
- Bay Leaf – ½ teaspoon
- Hot Chili Peppers, Red, Raw – 1 each – approx 4″ – 6″ long
- Paneer Cheese (Indian Cheese) – 1 pound
- Coarse Kosher Salt by Morton – ½ tsp
- Coconut Cream (liquid From Grated Meat) – 3 tablespoon
- Cilantro – 4 tablespoon
- Chili Powder – 1 teaspoon