Keto Paneer Reshmi Handi

Reshmi (silk) describes a dish so delicate and smooth it feels luxurious on the palate—almond cream achieves that texture without added flour or starch. This Sindhi classic relies on aromatic spices (cardamom, cloves) to carry flavor rather than heat, making it approachable yet deeply satisfying. The trick is soaking raw almonds for at least 2 hours, then blending them with just enough water to make a pourable cream; this is silkier than store-bought almond butter and won't separate or break when simmered.

Many modern versions of this dish use cashew cream or even sweetened condensed milk, but those add unnecessary carbs. Almond cream keeps us under 7g net carbs per serving while delivering the exact richness expected. The handi pot itself isn't just nostalgic—its earthen walls distribute heat evenly, so you don't scorch the delicate sauce. If you don't have one, use your heaviest stainless pot on the lowest heat setting. White pepper is non-negotiable; black pepper's coarseness would break the refined mouthfeel. Make this a day ahead and refrigerate; it reheats beautifully and the flavors deepen overnight.