Keto Mushroom Masala

Mixed mushrooms — cremini, oyster, shiitake — become meaty and umami-rich when you get a hard sear on them first. In this 28-minute masala, you're not stewing them in cream from the start; instead, you brown them in ghee until they release their liquid and the edges turn golden, then build a spice base around them. That pre-browning step is why this tastes restaurant-grade, not steamed.

Once you've got the mushrooms caramelized, a quick paste of ginger-garlic goes into the ghee, followed by cumin seeds and tomato paste that deepens as it cooks. The heavy cream and coconut cream create a silky emulsion that lets every spice sing without drowning out the mushroom. At 6g net carbs and 290 calories, it's a legitimate keto main — the protein-to-fat ratio (12:24) keeps you satisfied well past dinner.

This reheats and improves over a day or two. If your mushrooms release a lot of liquid during cooking, let it reduce by half before adding cream, or the sauce stays thin. Serve over cauliflower rice or with a small portion of ghee-fried paneer on the side for extra richness.