Keto Paneer Parmigiana

Indian comfort meets Italian comfort in this hybrid that shouldn't work but absolutely does. Pan-fried paneer blocks get a gentle golden crust—the ghee gets hot enough to sizzle but not so hot that the inside doesn't warm through. The tomato-based sauce (spiked with garam masala and cumin) keeps things light, and mozzarella melts on top just enough to bind it all together without drowning the paneer's delicate sweetness.

The crucial move is layering. Sauce on the bottom, paneer, then mozzarella, brief bake—this way the cheese doesn't separate or turn greasy, and the paneer stays creamy inside. One small onion, minced fine, mellows under the ghee so you get sweetness without bite. Serve with a bowl of steamed greens or a cucumber raita to cut through the 38g fat; at 7g net carbs and 510 calories, you can eat nearly the whole pan and stay on keto. Make it the night before and bake it fresh—cold paneer actually benefits from reheating.