Keto Kadai Paneer

About this recipe

Kadai paneer walks the line between vegetable-forward and cheese-centric—the capsicum (bell pepper) isn't supporting player but true co-lead. This version uses both red and green peppers for color and complementary flavor (red is sweeter, green has grassy bite), cooked just until they soften but still hold crunch. Paneer joins at the very end so it warms through without absorbing too much sauce and turning waterlogged. The sauce itself is built on cumin seeds bloomed in ghee, ginger-garlic paste, and a thinned tomato puree—enough to coat rather than drown. Hot spice (red chili powder) is the defining feature; this is one of the fierier dishes in keto North Indian cooking, balanced by the natural sweetness of the peppers and the richness of ghee. At 280 calories with 22g fat and just 6g carbs, it stays keto-friendly even though it feels indulgent. The 2g of fiber from the peppers is a bonus. Coriander powder adds a subtle warm note that rounds the heat rather than cooling it. The most common mistake is a sad, overcooked-capsicum situation—high heat and frequent stirring keep the peppers bright and slightly al dente. Serve this with a cooling raita (yogurt-based) or plain cauliflower rice to balance the spice. Fresh coriander leaves and a final squeeze of lemon juice before serving add lift and brightness. Make this fresh; while it keeps refrigerated for three days, the peppers lose their snap, so eating it the same day is ideal.