Keto Paneer Butter Masala

Paneer butter masala is a restaurant favorite precisely because it tastes like pure comfort—soft paneer in a silky tomato cream sauce infused with warming spices. On keto, the challenge isn't the paneer (it's 0g carbs) or the cream (you'll eat more of it), but the tomato purée, which carries most of the carbs from the dish. Using a high-quality tomato purée and keeping the quantity moderate (about 6 ounces) yields depth without excessive sugar. The cream, ghee, and a long simmer make it rich enough that you won't miss the missing tomato volume.

The spice profile—garam masala, turmeric, cumin, and chili powder—is where the dish lives. Toast the whole spices if you can before grinding them, or use freshly ground spice blends. Kasuri methi (dried fenugreek) at the very end adds a subtle hay-like sweetness and complexity that elevates it from ordinary. Sear the paneer cubes lightly in ghee first to build a thin golden crust, then add them to the sauce just before serving so they don't absorb too much liquid and become mushy. Serve it with cauliflower rice or zucchini noodles to soak up the sauce.