Keto Paneer Malai Kofta

Malai kofta is the showstopper vegetarian dish on every North Indian table — pillowy paneer and cream dumplings swimming in a velvety tomato sauce. The keto version swaps breadcrumbs for almond flour and holds nothing back on the fat: each kofta stays moist because you're binding them with egg white and baking instead of deep-frying, yet they emerge custard-tender with zero bread-taste guilt.

The sauce is where the magic happens. You're leaning hard into ghee and cream — the natural pairing — layering ginger-garlic paste and garam masala into caramelized onions, then thinning with tomato paste and coconut cream. A 5g-carb-per-serving dish that tastes like celebration, not compromise. The cardamom pods perfume the whole thing without adding sugar.

Make the koftas ahead and refrigerate; they hold for two days. The sauce reheats beautifully, even more rounded the next morning. Serve with cauliflower rice or alongside a simple ghee-roasted broccoli. At 16g protein and 31g fat per serving, it's satisfying enough for dinner alone, though you'll want something green on the side for volume.