Keto Shahi Paneer

Shahi paneer is the ultimate comfort dish—indulgent cream, cashew depth, and melting cheese—and it's naturally keto-friendly when you skip the sugar. Most recipes hide 4–5g carbs per serving in sweetened tomato paste and condensed milk; here, we use real tomatoes and cashew paste to build umami instead. The cream blooms with ghee, making fat the star. Soak your cashews generously so they liquefy smoothly without grit; a blender does better than a food processor. The green cardamom and nutmeg are crucial—they echo the Mughal court flavors without adding a single carb. Make-ahead: cook the sauce 2 days in advance and refrigerate; warm gently, add paneer last so it doesn't absorb too much liquid and turn spongy. Serve with cauliflower rice or keto roti to catch every drop.

Common mistake: using sweetened condensed milk or tomato ketchup, which doubles the sugar. Instead, blanch and puree fresh Roma tomatoes or use unsweetened tomato puree. If your sauce is too thin after adding paneer, let it simmer uncovered for 2–3 min—cream reduces slowly on low heat. The richness comes from the cashew-cream marriage, not from reduction.

For vegan keto: substitute paneer with extra-firm tofu (pressed and cubed), and replace cream with full-fat coconut cream; the flavor deepens slightly but remains luxurious.