If you’re in the mood for a break from eggs and meat, I’ve got two paneer based Keto vegetarian recipes for you. Both are simple yet flavorful dishes that will satisfy your taste buds.
I’ve been receiving requests from many vegetarians who are following the Keto diet, seeking help with vegetarian meal ideas. That’s why I’m excited to share two delicious paneer recipes with you:
- Keto Achari Paneer
- and Keto Paneer in Garlic & Lemon Flavors.
For these recipes, I’ve used Verka Paneer, but you can choose any brand that’s readily available or even make your own cottage cheese at home. The beauty of paneer is that it absorbs flavors so well, making it a versatile ingredient in Keto cooking. Whether you’re a vegetarian or simply looking for a change of pace, these paneer recipes will delight your taste buds and keep your Keto journey interesting.
Contents
Keto Achari Paneer (Pickled Cottage Cheese)
Keto Achari Paneer Recipes
Equipment
- Small bowl
- Non-stick pan
- Spoon
- Kife
Ingredients
- 1 Cup Paneer/Cottage Cheese in Cubes (About 125 gms/4.4 oz)
- ½ tsb Cumin Seeds (साबुत जीरा)
- 1 tsb Fennel Seeds (सौंफ)
- 11/4 Mustard Seeds (सरसो दाना)
- 5 to 6 Fenugreek Seeds (मेथी के बीज)
- 1 tsb Corset (कलौंजी के बीज)
- ½ tsp Haldi Powder
- ½ tsp Chilie Powder
- ½ tsp Pink Salt
- 3/4 Cup Hung Curd
- 3 tbsp Finely Chopped Green Coriander
- 1 tbsp Ghee (Clarified Butter)/ Coconut Oil
- Salt to taste
For Keto Paneer in Garlic and Lemon Flavors
- 1 Cup Paneer/Cottage Cheese in Cubes (About 125 gms/4.4 oz)
- 1 tsp tsp Finely Chopped Garlic
- 1 tsp Lemon Juice
- ½ tsp Olive Oil
- 1 tsp Finely Chopped Ginger
- ½ tsp Red Chilly Powder
- 1 tsp Black Pepper Powder
- 3 to 4 Drops of Stevia Optional
- 2 Dried Red Chilies Optional
- 2 tbsp Chopped Coriander (Dhania)
- 50 ml Coconut Milk Optional
- Salt to taste
Instructions
- Mix the panch phoron or the dry seeds and the asafoetida in a small bowl.
- Heat the ghee in a non-stick pan and add the seeds mixture. Let them crackle for half a minute.
- Lower the heat and drop the pieces of cottage cheese or paneer.
- Add the turmeric and chilly powder.
- Beat the hung curd a little and add that too.
- Lower the heat and cover it for two to three minutes.
- Add the salt mix some more and switch off the heat.
- You can also add a sliced red onion. But that is optional.
- Garnish with chopped coriander or cilantro.
Keto Paneer in Garlic and Lemon Flavors
- - - An easy cottage cheese recipe that can be put to use when you are running out of time and, when looking for a refreshing change.
- Heat olive oil in a non-stick pan.
- Add the dried red chilies and fry them a little.
- Add the chopped garlic and after a half a minute add the chopped ginger.
- Saute till they turn golden.
- Add the cottage cheese to the pan.
- Add the salt and cook on high heat till the cheese turns a little golden.
- Add the red chili powder, black pepper, lemon juice and lemon rind.
- Add the stevia drops.
- For those of you who are not fond of stevia, you can skip it.
- Keep stirring and cooking on high heat.Add the coriander, stir and switch off the heat.
- If you want to make some gravy then some coconut milk and a few strands of saffron can be added right at the end and the dish can be cooked on low heat for another 5 mins.
- The dish is ready.
Notes
Nutrition Facts About Keto Achari Paneer
- Calorie – 270.5
- Carbs – 2.5 g
- Protein – 12.2 g
- Fats – 24 g
Nutrition Facts About Keto Paneer in Garlic and Lemon Flavors
- Calorie – 252
- Carbs – 20.2 g
- Protein – 11.7 g
- Fats – 5.1 g
Also Read: Keto Baingan Ka Bharta | Yummy Eggplant Mash
Tip: A tadka or tempering of the five seeds namely, nigella, mustard, fennel, cumin, mustard is popularly called “ Panch Phoron” in the state of West Bengal — Priya Dogra.
It is commonly used to season fish, vegetables, and all kinds of lentils. Remember to stick to these proportions in order to get the right blend of flavors.
Cheese in every culture exists because it is a form of preserved milk. There is a continuous history of cheese-making throughout Central Asia. Nomadic dairy tribes have been living in these regions for several centuries. Had it not been for fermented and preserved dairy products, their efforts of rearing animals for milk would have been futile. A 2013 article in the respected, peer-reviewed science journal Nature says that farming and cattle-herding started some 11,000 years ago in the Middle East, a time when lactose was toxic to adult humans; people would ferment milk to make it edible — The Hindu.