Keto Paneer Tikka Masala

Tikka masala asks for yogurt's tang and cream's sweetness to coexist, which means balancing acid and fat carefully. This version pan-sears the paneer first (giving it color and firmness so it won't disintegrate in the sauce), then slides it into a tomato-yogurt base enriched with ghee and cream. The trick is adding yogurt just before the paneer—if yogurt hits a screaming-hot tomato sauce, it curdles. Warm the sauce gently, temper the yogurt with a spoon of hot liquid first, then fold it in off the heat.

Medium spice builds through garam masala, cumin powder, and red chili, balanced by fresh coriander stirred in at the end. At 295 calories with 23g fat and 6g carbs per serving, this is a weeknight main that feels indulgent. Tomato puree (not canned crushed tomatoes) keeps the carb count low and the flavor concentrated. Serve with ghee-toasted cauliflower rice or zucchini noodles to soak up the masala. Leftovers actually improve on day two as the paneer absorbs sauce flavor; refrigerate for up to four days and reheat over very low heat to avoid toughening the cheese.