Dive into a world of flavor without the carbs! We’ve gathered 32 mouthwatering keto Indian recipes that deliver all the aromatic spices and comfort food satisfaction you crave—perfect for quick dinners and cozy nights. Get ready to transform your low-carb lifestyle with these delicious, easy-to-make dishes that’ll keep you coming back for more.
Keto Butter Chicken
Recently, I found myself craving the rich, comforting flavors of butter chicken but wanted to stick to my keto lifestyle—so I developed this version that’s just as indulgent without the carbs. Using simple swaps like heavy cream and a sugar-free tomato base, it’s become a weeknight favorite in my house, especially when I need something quick yet impressive. Honestly, the aroma alone is enough to make everyone gather around the kitchen!
Ingredients
– 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
– 1/4 cup clarified butter
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 1 cup heavy cream
– 1/2 cup tomato purée
– 1 tbsp garam masala
– 1 tsp ground turmeric
– 1/2 tsp cayenne pepper
– 1/2 cup chicken broth
– 1/4 cup fresh cilantro, chopped
– Sea salt to taste
Instructions
1. Pat the chicken thighs dry with paper towels to ensure a good sear.
2. Heat the clarified butter in a large skillet over medium-high heat until it shimmers.
3. Add the chicken cubes and sear for 4-5 minutes per side until golden brown, then remove and set aside.
4. In the same skillet, add the diced onion and sauté for 5-7 minutes until translucent and lightly caramelized.
5. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
6. Pour in the tomato purée and cook for 2-3 minutes, stirring constantly to deepen the flavor.
7. Add the garam masala, turmeric, and cayenne pepper, toasting the spices for 30 seconds to release their oils.
8. Gradually incorporate the heavy cream, stirring continuously to prevent curdling.
9. Pour in the chicken broth and bring the sauce to a gentle simmer for 3-4 minutes.
10. Return the seared chicken to the skillet, reduce heat to low, and simmer uncovered for 10-12 minutes until the chicken is cooked through and the sauce has thickened.
11. Season with sea salt to taste and garnish with fresh cilantro before serving.
Just imagine the velvety sauce clinging to tender chicken, with warm spices that dance on your palate—it’s a keto dream come true. Serve it over cauliflower rice or with a side of sautéed greens for a complete, satisfying meal that feels anything but restrictive.
Low-Carb Saag Paneer
Every time I crave the comforting flavors of Indian cuisine without the carb overload, this low-carb saag paneer becomes my go-to. It’s a dish that reminds me of cozy evenings spent experimenting in my kitchen, blending tradition with a healthier twist. Using fresh spinach and rich paneer, it’s a satisfying meal that never fails to impress.
Ingredients
– 2 tablespoons clarified butter (ghee)
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon cayenne pepper
– 10 ounces fresh spinach leaves, thoroughly washed
– 8 ounces paneer cheese, cut into 1/2-inch cubes
– 1/2 cup heavy cream
– Salt, to season
Instructions
1. Heat 2 tablespoons of clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 large finely diced yellow onion and sauté, stirring frequently, until translucent and lightly golden, approximately 5-7 minutes.
3. Incorporate 3 minced garlic cloves and 1 tablespoon of freshly grated ginger, cooking for 1 minute until fragrant.
4. Stir in 1 teaspoon of ground cumin, 1/2 teaspoon of ground turmeric, and 1/4 teaspoon of cayenne pepper, toasting the spices for 30 seconds to release their aromas.
5. Add 10 ounces of fresh spinach leaves to the skillet, wilting them down while stirring constantly, for about 3-4 minutes until fully softened.
6. Transfer the spinach mixture to a blender and puree until smooth, ensuring no large chunks remain for a velvety texture.
7. Return the pureed spinach to the skillet over low heat.
8. Gently fold in 8 ounces of cubed paneer cheese and 1/2 cup of heavy cream, heating through for 2-3 minutes without boiling.
9. Season with salt to taste, stirring to combine evenly.
10. Simmer the mixture for an additional 2 minutes to allow the flavors to meld together.
Rich and creamy, this saag paneer boasts a velvety texture with a subtle spice kick from the cayenne and cumin. Serve it over cauliflower rice for a complete low-carb meal, or enjoy it as a standalone dish with a sprinkle of fresh cilantro for added freshness.
Spicy Keto Chicken Tikka Masala
Diving into my spice cabinet always sparks inspiration, especially when I’m craving something bold yet keto-friendly. This Spicy Keto Chicken Tikka Masala recipe emerged from my love for Indian flavors without the carb overload, and it’s become a weeknight staple in our house.
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
– 1 cup full-fat Greek yogurt
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons tomato paste
– 1 cup heavy cream
– 2 teaspoons garam masala
– 1 teaspoon ground cumin
– 1 teaspoon Kashmiri red chili powder
– 1/2 teaspoon turmeric
– 1/2 cup chicken stock
– 1/4 cup fresh cilantro, chopped
– Sea salt to taste
Instructions
1. In a large bowl, combine chicken cubes, Greek yogurt, 1 teaspoon garam masala, and 1/2 teaspoon sea salt, ensuring each piece is fully coated.
2. Cover the bowl and refrigerate for at least 30 minutes to marinate, which tenderizes the chicken and infuses flavor deeply.
3. Heat clarified butter in a large skillet over medium-high heat until it shimmers, about 350°F.
4. Add marinated chicken pieces in a single layer, searing for 3-4 minutes per side until golden brown with slight char marks.
5. Transfer chicken to a plate using tongs, retaining any drippings in the skillet.
6. Reduce heat to medium and add diced onion, sautéing for 5-7 minutes until translucent and lightly caramelized.
7. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant to avoid bitterness.
8. Incorporate tomato paste, toasting for 2 minutes until it darkens slightly and releases a rich aroma.
9. Add remaining garam masala, cumin, Kashmiri red chili powder, and turmeric, toasting spices for 30 seconds to awaken their essential oils.
10. Pour in chicken stock, scraping the bottom of the skillet to deglaze and incorporate all browned bits for depth of flavor.
11. Simmer the sauce for 3-5 minutes until slightly reduced and thickened.
12. Lower heat to medium-low and stir in heavy cream gradually to prevent curdling.
13. Return seared chicken to the skillet, submerging it fully in the sauce.
14. Cover and simmer for 10-12 minutes until chicken reaches an internal temperature of 165°F and sauce has thickened.
15. Stir in chopped cilantro and adjust sea salt to taste before serving.
Savor this dish over cauliflower rice for a low-carb delight, where the creamy, spiced sauce clings beautifully to the tender chicken. The heat from the Kashmiri chili builds gradually, balanced by the richness of cream, making it perfect for a cozy dinner that feels indulgent yet stays keto-friendly.
Keto-friendly Palak Paneer
Yesterday, while craving something both comforting and nutritious, I whipped up this keto-friendly version of palak paneer—it’s become my go-to for a quick, satisfying meal that doesn’t skimp on flavor. As a busy food blogger, I love how it comes together with minimal fuss, and the vibrant green hue always brightens my day. Trust me, even if you’re new to keto, this dish will make you forget you’re eating low-carb!
Ingredients
– 2 tablespoons clarified butter (ghee)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 teaspoon ground cumin
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon cayenne pepper
– 8 ounces fresh spinach leaves, thoroughly washed
– 1/4 cup heavy cream
– 8 ounces paneer cheese, cut into 1-inch cubes
– Salt, to season
Instructions
1. Heat 2 tablespoons of clarified butter in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 finely diced medium yellow onion and sauté, stirring frequently, until translucent and lightly golden, approximately 5-7 minutes.
3. Stir in 3 minced garlic cloves and 1 tablespoon of grated fresh ginger, cooking for 1 minute until fragrant to avoid burning.
4. Sprinkle in 1 teaspoon of ground cumin, 1/2 teaspoon of ground turmeric, and 1/4 teaspoon of cayenne pepper, toasting the spices for 30 seconds to deepen their flavors.
5. Add 8 ounces of fresh spinach leaves to the skillet, wilting them down while stirring constantly, for about 3-4 minutes until fully softened.
6. Transfer the spinach mixture to a blender and puree until smooth, taking care as the mixture may be hot.
7. Return the pureed spinach to the skillet over low heat and stir in 1/4 cup of heavy cream, warming it through for 2 minutes without boiling.
8. Gently fold in 8 ounces of paneer cheese cubes, simmering for 3-4 minutes until the cheese is heated through and coated in the sauce.
9. Season with salt to taste, stirring to combine evenly.
A velvety, creamy texture envelops the tender paneer, with the earthy spinach and warm spices creating a harmonious blend that’s both rich and light. Serve it over cauliflower rice for a complete keto meal, or enjoy it as a standalone dish with a sprinkle of fresh cilantro for added freshness.
Cauliflower Rice Biryani
Just when I thought my love for biryani couldn’t get any deeper, I discovered how cauliflower rice transforms this classic into a lighter yet equally aromatic masterpiece. On busy weeknights, this has become my go-to comfort food that satisfies those biryani cravings without the heaviness of traditional rice.
Ingredients
– 1 large head cauliflower, riced (about 4 cups)
– 1 lb boneless chicken thighs, cut into 1-inch pieces
– 2 tbsp clarified butter (ghee)
– 1 large yellow onion, thinly sliced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 1 tsp cumin seeds
– 1 cinnamon stick (2-inch piece)
– 4 green cardamom pods, lightly crushed
– 2 bay leaves
– 1 tsp turmeric powder
– 1 tsp Kashmiri red chili powder
– 1 tbsp biryani masala blend
– ½ cup plain whole-milk yogurt
– ¼ cup fresh cilantro, chopped
– ¼ cup fresh mint leaves, chopped
– 1 tsp saffron threads, soaked in 2 tbsp warm milk
– 1 tbsp rose water
– 1 tsp fine sea salt
Instructions
1. Heat clarified butter in a large Dutch oven over medium heat until shimmering.
2. Add cumin seeds, cinnamon stick, cardamom pods, and bay leaves, toasting for 45 seconds until fragrant.
3. Add thinly sliced onion and sauté for 8-10 minutes until golden brown and caramelized.
4. Stir in minced garlic and grated ginger, cooking for 1 minute until raw aroma disappears.
5. Add chicken pieces and sear for 4-5 minutes until lightly browned on all sides.
6. Sprinkle turmeric powder, Kashmiri red chili powder, biryani masala blend, and fine sea salt over the chicken, stirring to coat evenly.
7. Whisk yogurt until smooth and fold into the chicken mixture, cooking for 3 minutes to marinate.
8. Gently fold in riced cauliflower until well combined with the spiced chicken.
9. Cover and simmer on low heat for 12-15 minutes until cauliflower is tender but still has slight bite.
10. Drizzle saffron-infused milk and rose water evenly over the biryani.
11. Turn off heat and let rest covered for 5 minutes to allow flavors to meld.
12. Garnish with chopped cilantro and mint leaves before serving.
Out of the pot emerges a biryani where the cauliflower rice absorbs every nuance of the spices while maintaining a delightful texture that’s neither mushy nor crunchy. The floral notes from rose water and saffron elevate each bite, making this perfect served with a cooling cucumber raita or alongside grilled naan for a complete meal that feels indulgent yet wonderfully light.
Keto Rogan Josh
Bustling through my kitchen on a crisp autumn evening, I found myself craving the warm, aromatic spices of traditional Indian cuisine without the carb-heavy consequences. This keto-friendly Rogan Josh has become my go-to comfort dish, perfect for those cozy nights when only something deeply flavorful will do. I love how the rich spices fill my home with an irresistible fragrance that always brings my family running to the table.
Ingredients
– 2 pounds boneless lamb shoulder, cut into 1-inch cubes
– ¼ cup clarified butter (ghee)
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 2 tablespoons Kashmiri red chili powder
– 1 tablespoon ground coriander
– 2 teaspoons ground cumin
– 1 teaspoon garam masala
– ½ teaspoon ground cardamom
– ¼ teaspoon ground cloves
– 1 cup full-fat coconut milk
– ½ cup beef bone broth
– 1 tablespoon apple cider vinegar
– 1 teaspoon sea salt
– ¼ cup fresh cilantro, chopped
Instructions
1. Pat the lamb cubes completely dry with paper towels to ensure proper browning.
2. Heat clarified butter in a heavy-bottomed Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear lamb cubes in a single layer without overcrowding, turning to brown all sides, approximately 6-8 minutes total.
4. Remove lamb with a slotted spoon and set aside, leaving the rendered fat in the pot.
5. Reduce heat to medium and add diced onion, sautéing until translucent and lightly golden, about 5-7 minutes.
6. Add minced garlic and grated ginger, cooking until fragrant, 1 minute precisely.
7. Incorporate Kashmiri red chili powder, ground coriander, cumin, garam masala, cardamom, and cloves, toasting for 30 seconds to release oils.
8. Return seared lamb to the pot along with any accumulated juices.
9. Pour in full-fat coconut milk and beef bone broth, stirring to combine all ingredients.
10. Add apple cider vinegar and sea salt, bringing the mixture to a gentle simmer.
11. Reduce heat to low, cover, and simmer for 1 hour and 15 minutes until lamb is fork-tender.
12. Uncover and simmer for an additional 15 minutes to slightly reduce the sauce.
13. Stir in fresh cilantro just before serving.
14. Tip: For deeper flavor, marinate the lamb in spices for 30 minutes before cooking.
15. Tip: Use a wide, heavy-bottomed pot to ensure even heat distribution and prevent burning.
16. Tip: Toast whole spices and grind them fresh for maximum aromatic impact.
Zesty and deeply satisfying, this Rogan Josh features fall-apart tender lamb swimming in a luxuriously spiced sauce that clings perfectly to every bite. The complex layers of warmth from the toasted spices balance beautifully with the richness of coconut milk, creating a keto dish that feels anything but restrictive. Serve it over cauliflower rice or alongside crisp cucumber slices for a complete low-carb feast that will have everyone asking for seconds.
Low-Carb Chicken Curry
Deliciously aromatic and satisfying, this low-carb chicken curry has become my go-to weeknight dinner when I crave something comforting yet healthy. During my recent kitchen experiments, I discovered that using full-fat coconut milk creates the creamiest sauce without any carbs—perfect for my dietary goals!
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tablespoon freshly grated ginger
– 2 tablespoons curry powder
– 1 teaspoon ground turmeric
– 1/2 teaspoon cayenne pepper
– 1 (13.5-ounce) can full-fat coconut milk
– 1 cup chicken stock, preferably homemade
– 1/4 cup fresh cilantro leaves, chopped
– 1 tablespoon fresh lime juice
– Sea salt, to taste
Instructions
1. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Add diced chicken thighs and sear until golden brown on all sides, approximately 6-8 minutes, then transfer to a plate. Tip: Avoid overcrowding the pan to ensure proper browning.
3. Reduce heat to medium and add finely diced onion, sautéing until translucent and lightly caramelized, about 5-7 minutes.
4. Stir in minced garlic and freshly grated ginger, cooking until fragrant, 1 minute.
5. Add curry powder, ground turmeric, and cayenne pepper, toasting the spices for 30 seconds to deepen their flavor.
6. Pour in full-fat coconut milk and chicken stock, scraping any browned bits from the bottom of the pot.
7. Return seared chicken to the pot and bring the mixture to a gentle simmer.
8. Reduce heat to low, cover, and simmer for 20 minutes until chicken is tender and cooked through. Tip: Maintain a bare simmer to prevent the coconut milk from separating.
9. Stir in fresh lime juice and chopped cilantro, then season with sea salt to taste. Tip: Add salt at the end to better control the seasoning balance.
10. Remove from heat and let rest for 5 minutes before serving. Unbelievably creamy with tender chicken that melts in your mouth, this curry boasts complex layers of spice from the toasted seasonings. Serve it over cauliflower rice for a complete low-carb meal, or enjoy it as a standalone soup for a lighter option.
Keto Coconut Shrimp Curry
Recently, I found myself craving something tropical yet keto-friendly after a long day—this coconut shrimp curry became my go-to comfort dish that’s both indulgent and guilt-free. It’s packed with flavor and comes together in under 30 minutes, perfect for busy weeknights when you need a quick, satisfying meal.
Ingredients
– 1 pound large wild-caught shrimp, peeled and deveined
– 2 tablespoons coconut oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon red curry paste
– 1 (13.5-ounce) can full-fat coconut milk
– 1 tablespoon fish sauce
– 1 teaspoon erythritol
– 1/4 cup fresh cilantro, chopped
– 1 lime, juiced
– Salt to taste
Instructions
1. Pat the shrimp dry with paper towels to ensure a good sear and season lightly with salt.
2. Heat coconut oil in a large skillet over medium-high heat until shimmering, about 350°F.
3. Add the shrimp in a single layer and sear for 2 minutes per side until pink and opaque, then transfer to a plate.
4. In the same skillet, add diced onion and sauté for 3-4 minutes until translucent.
5. Stir in minced garlic and grated ginger, cooking for 1 minute until fragrant.
6. Add red curry paste and cook for 30 seconds to bloom the spices.
7. Pour in coconut milk, fish sauce, and erythritol, bringing to a gentle simmer for 5 minutes.
8. Return the shrimp to the skillet and cook for 2 more minutes to heat through.
9. Stir in fresh cilantro and lime juice just before serving.
For a creamy texture, avoid boiling the coconut milk to prevent separation. Finally, this curry boasts a rich, aromatic sauce with tender shrimp—serve it over cauliflower rice for a low-carb twist or with extra lime wedges to brighten each bite.
Paneer Tikka Low-Carb Style
When I first tried to make paneer tikka low-carb, I worried it wouldn’t satisfy my cravings, but this version—marinated in rich spices and grilled to perfection—became an instant weeknight favorite that even my carb-loving friends adore.
Ingredients
– 1 pound paneer, cut into 1-inch cubes
– 1/2 cup full-fat Greek yogurt
– 2 tablespoons clarified butter
– 1 tablespoon fresh lemon juice
– 2 teaspoons garam masala
– 1 teaspoon smoked paprika
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon cayenne pepper
– 1 teaspoon fine sea salt
– 1/4 cup fresh cilantro, finely chopped
– 1 medium red onion, cut into 1-inch pieces
– 1 large bell pepper, cut into 1-inch pieces
Instructions
1. In a large mixing bowl, combine 1/2 cup full-fat Greek yogurt, 2 tablespoons clarified butter, 1 tablespoon fresh lemon juice, 2 teaspoons garam masala, 1 teaspoon smoked paprika, 1/2 teaspoon turmeric powder, 1/2 teaspoon cayenne pepper, and 1 teaspoon fine sea salt, whisking vigorously until smooth and emulsified.
2. Add 1 pound of paneer cubes, 1/4 cup finely chopped fresh cilantro, 1 medium red onion pieces, and 1 large bell pepper pieces to the bowl, gently folding with a spatula to coat evenly without breaking the paneer.
3. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or up to 4 hours to allow the flavors to meld and the paneer to absorb the marinade deeply.
4. Preheat a grill or grill pan to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
5. Thread the marinated paneer, onion, and bell pepper pieces onto metal or soaked wooden skewers, alternating ingredients for even cooking and visual appeal.
6. Place the skewers on the preheated grill and cook for 4-5 minutes per side, turning once, until the paneer develops golden-brown grill marks and the vegetables are slightly charred but still crisp-tender.
7. Remove the skewers from the grill and let them rest for 2 minutes on a clean plate to allow the juices to redistribute, enhancing tenderness.
8. Serve immediately while hot, garnished with additional fresh cilantro if desired.
Keeping it low-carb doesn’t mean sacrificing flavor; the paneer emerges with a smoky, slightly charred exterior that gives way to a creamy, spiced interior, while the vegetables add a refreshing crunch. I love serving these skewers over a bed of cauliflower rice with a dollop of mint chutney for a complete, guilt-free meal that feels indulgent yet light.
Keto Lamb Vindaloo
Finally, after experimenting with countless keto-friendly dinners, I’ve perfected a lamb vindaloo that satisfies those spicy curry cravings without the carbs. This version uses clever substitutions that even my carb-loving husband couldn’t detect last Tuesday.
Ingredients
– 1.5 lbs boneless lamb shoulder, cut into 1-inch cubes
– 3 tbsp avocado oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 2 tbsp vindaloo paste
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp cayenne pepper
– 1 cup crushed tomatoes
– 1 cup beef bone broth
– 2 tbsp apple cider vinegar
– 1/2 cup full-fat coconut cream
– Fresh cilantro leaves for garnish
– Sea salt to taste
Instructions
1. Pat dry the lamb cubes thoroughly with paper towels to ensure proper searing.
2. Heat avocado oil in a heavy-bottomed Dutch oven over medium-high heat until shimmering at 350°F.
3. Sear lamb cubes in a single layer for 3-4 minutes per side until deeply browned, working in batches to avoid overcrowding.
4. Remove lamb and set aside, leaving rendered fat in the pot.
5. Sauté diced onion in the same pot for 6-8 minutes until translucent and lightly caramelized.
6. Add minced garlic and grated ginger, cooking for 1 minute until fragrant.
7. Stir in vindaloo paste, ground cumin, smoked paprika, and cayenne pepper, toasting for 30 seconds to release oils.
8. Deglaze with crushed tomatoes, scraping browned bits from the pot bottom.
9. Return seared lamb to the pot along with any accumulated juices.
10. Pour in beef bone broth and apple cider vinegar, bringing to a gentle simmer.
11. Cover and reduce heat to low, maintaining a steady simmer at 180°F for 1.5 hours until lamb is fork-tender.
12. Uncover and stir in coconut cream, simmering uncovered for 10 minutes to thicken slightly.
13. Season with sea salt to taste, starting with 1/2 teaspoon and adjusting as needed.
14. Garnish with fresh cilantro leaves before serving.
Hearty and complex, this vindaloo develops incredible depth during the slow simmer, with the lamb becoming melt-in-your-mouth tender against the spicy, aromatic sauce. Serve it over cauliflower rice for traditional presentation, or spoon it into lettuce cups for a low-carb twist that highlights the rich flavors beautifully.
Indian Spiced Keto Meatballs
Bustling through my kitchen on a crisp autumn afternoon, I found myself craving something warm and aromatic—something that would fill the house with the inviting scents of Indian spices while keeping things keto-friendly. These meatballs have become my go-to for cozy dinners, and I love how they bring a touch of global flair to my low-carb lifestyle without any fuss.
Ingredients
– 1 pound ground beef (85% lean)
– 1 large pasture-raised egg, lightly beaten
– 1/4 cup almond flour
– 2 tablespoons clarified butter
– 1 tablespoon garam masala
– 1 teaspoon ground turmeric
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon fine sea salt
– 1/4 cup full-fat Greek yogurt
– 2 tablespoons fresh cilantro, finely chopped
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. In a large mixing bowl, combine the ground beef, lightly beaten pasture-raised egg, almond flour, garam masala, ground turmeric, cayenne pepper, and fine sea salt.
3. Gently mix the ingredients with your hands until just combined, being careful not to overwork the meat to avoid tough meatballs.
4. Portion the mixture into 1-inch balls, rolling them gently between your palms to form uniform shapes.
5. Heat the clarified butter in a large skillet over medium-high heat until it shimmers.
6. Place the meatballs in the skillet, ensuring they are not overcrowded, and sear for 2-3 minutes per side until golden brown.
7. Transfer the seared meatballs to the prepared baking sheet and bake in the preheated oven for 12-15 minutes, or until the internal temperature reaches 160°F.
8. While the meatballs bake, stir the full-fat Greek yogurt and finely chopped fresh cilantro in a small bowl to create a cooling sauce.
9. Remove the meatballs from the oven and let them rest for 3 minutes before serving to allow the juices to redistribute.
10. Drizzle the yogurt sauce over the meatballs or serve it on the side for dipping.
Creamy and aromatic, these meatballs boast a tender interior with a beautifully seared crust, infused with the warm notes of garam masala and a hint of heat from cayenne. I love serving them over a bed of cauliflower rice or alongside a simple salad for a complete, satisfying meal that never fails to impress.
Low-Carb Masala Omelette
Last weekend, I found myself craving something savory yet light after a morning workout, and this masala omelette became my instant go-to—it’s packed with flavor but keeps things low-carb, just how I like my brunches to feel energizing without the slump. Let’s dive into how I whip it up in my own kitchen, tweaking spices to suit my mood every time.
Ingredients
– 3 large pasture-raised eggs, lightly beaten
– 1 tablespoon clarified butter
– 1/4 cup finely diced yellow onion
– 1/4 cup diced Roma tomato
– 1 tablespoon chopped fresh cilantro
– 1/2 teaspoon ground turmeric
– 1/2 teaspoon garam masala
– 1/4 teaspoon cayenne pepper
– 1/4 teaspoon fine sea salt
Instructions
1. In a small bowl, combine the lightly beaten pasture-raised eggs, ground turmeric, garam masala, cayenne pepper, and fine sea salt, whisking vigorously for 30 seconds until fully incorporated and slightly frothy.
2. Heat a 10-inch nonstick skillet over medium heat for 2 minutes, then add the clarified butter, swirling to coat the surface evenly.
3. Add the finely diced yellow onion to the skillet, sautéing for 3-4 minutes until translucent and lightly golden, stirring occasionally to prevent burning.
4. Stir in the diced Roma tomato, cooking for an additional 2 minutes until softened and releasing juices.
5. Pour the egg mixture into the skillet, tilting it to spread the eggs evenly across the surface.
6. Cook undisturbed for 2-3 minutes until the edges set and the bottom is lightly golden, then gently lift one edge with a spatula to check for doneness.
7. Sprinkle the chopped fresh cilantro evenly over the top of the omelette.
8. Carefully fold the omelette in half using the spatula, and cook for another 1-2 minutes until the center is fully set but still moist.
9. Slide the omelette onto a plate, and let it rest for 1 minute before serving to allow the flavors to meld.
Zesty and aromatic, this omelette boasts a fluffy texture with a crisp exterior, thanks to the clarified butter, while the garam masala and cayenne deliver a warm, complex kick that pairs wonderfully with a side of avocado slices or a fresh herb salad for a complete low-carb meal.
Keto Eggplant Bharta
Sometimes, you just need a comforting dish that fits your lifestyle without sacrificing flavor—this Keto Eggplant Bharta is my go-to when I’m craving something hearty yet low-carb, inspired by my aunt’s garden-fresh recipes. It’s smoky, creamy, and perfect for a quick weeknight dinner that feels indulgent but stays on track with keto goals.
Ingredients
– 2 large eggplants, about 2 pounds total
– 3 tablespoons clarified butter (ghee)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– 1/2 cup heavy cream
– 1/4 cup fresh cilantro, chopped
– 1 tablespoon lemon juice
– Sea salt, to taste
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Pierce the eggplants several times with a fork to allow steam to escape during roasting.
3. Place the eggplants on the prepared baking sheet and roast for 40-45 minutes, until the skins are charred and the flesh is soft when pressed.
4. Remove the eggplants from the oven and let them cool for 10 minutes to handle safely.
5. Peel off the charred skins and discard them, then mash the eggplant flesh with a fork until smooth; set aside.
6. Heat the clarified butter in a large skillet over medium heat until shimmering.
7. Add the finely diced onion and sauté for 5-7 minutes, until translucent and lightly golden.
8. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
9. Add the ground cumin, turmeric powder, and cayenne pepper, toasting the spices for 30 seconds to enhance their flavors.
10. Incorporate the mashed eggplant into the skillet, mixing well to combine with the spiced onion mixture.
11. Pour in the heavy cream and simmer the mixture over low heat for 5 minutes, stirring occasionally, until it thickens slightly.
12. Season with sea salt to taste, then stir in the chopped fresh cilantro and lemon juice just before serving.
13. Remove from heat and let it rest for 2 minutes to allow the flavors to meld.
Notably, this bharta boasts a velvety texture with a subtle smokiness from the roasted eggplant, complemented by the warmth of spices and a hint of citrus. Serve it warm with cauliflower rice for a keto-friendly meal, or enjoy it as a dip with crisp veggie sticks—it’s versatile enough to become a new staple in your recipe rotation.
Low-Carb Tandoori Chicken
Last week, while trying to balance my carb intake without sacrificing flavor, I rediscovered my love for tandoori chicken—this low-carb version has become my go-to for quick, satisfying dinners that don’t skimp on authenticity. Let’s dive in!
Ingredients
– 1.5 lbs boneless, skinless chicken thighs
– 1 cup full-fat Greek yogurt
– 2 tbsp clarified butter (ghee)
– 2 tbsp fresh lemon juice
– 1 tbsp grated fresh ginger
– 2 tsp minced garlic
– 1.5 tbsp tandoori masala spice blend
– 1 tsp Kashmiri red chili powder
– 1/2 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp ground cardamom
– Sea salt, to season
Instructions
1. Pat the boneless, skinless chicken thighs completely dry with paper towels to ensure optimal marinade adhesion and browning.
2. In a medium bowl, whisk together the full-fat Greek yogurt, clarified butter, fresh lemon juice, grated fresh ginger, minced garlic, tandoori masala spice blend, Kashmiri red chili powder, ground cumin, smoked paprika, ground cardamom, and a generous pinch of sea salt until fully emulsified.
3. Submerge the chicken thighs in the marinade, coating each piece thoroughly, then cover and refrigerate for at least 4 hours or ideally overnight to deepen the flavors.
4. Preheat your oven to 425°F and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
5. Arrange the marinated chicken thighs in a single layer on the prepared baking sheet, discarding any excess marinade left in the bowl.
6. Roast the chicken in the preheated oven for 22–25 minutes, or until the internal temperature reaches 165°F and the edges are slightly charred.
7. For a crispier exterior, broil the chicken on high for 2–3 minutes at the end of cooking, watching closely to avoid burning.
8. Rest the cooked chicken on the baking sheet for 5 minutes before slicing to allow the juices to redistribute evenly.
Fantastically tender and bursting with smoky, aromatic spices, this low-carb tandoori chicken boasts a juicy interior and a lightly crisped surface. Serve it over a bed of cauliflower rice with a side of mint chutney, or slice it thinly for a vibrant salad topping—it’s versatile enough for any meal!
Keto-friendly Korma
Keto-friendly korma has become my go-to comfort dish when I’m craving something rich and satisfying without the carb overload—it’s the perfect balance of creamy and spicy that always hits the spot.
Ingredients
– 2 tablespoons clarified butter
– 1 pound boneless, skinless chicken thighs, cut into 1-inch cubes
– 1 cup full-fat coconut cream
– 1/4 cup raw almond butter
– 1 tablespoon fresh ginger, finely minced
– 2 teaspoons garam masala
– 1 teaspoon ground turmeric
– 1/2 teaspoon cayenne pepper
– 1/4 cup fresh cilantro, chopped
– Sea salt, to taste
Instructions
1. Heat 2 tablespoons of clarified butter in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add 1 pound of boneless, skinless chicken thighs, cut into 1-inch cubes, and sear for 4–5 minutes per side until golden brown and cooked through.
3. Stir in 1 tablespoon of fresh ginger, finely minced, and sauté for 1 minute until fragrant.
4. Sprinkle in 2 teaspoons of garam masala, 1 teaspoon of ground turmeric, and 1/2 teaspoon of cayenne pepper, toasting the spices for 30 seconds to release their oils.
5. Pour in 1 cup of full-fat coconut cream and 1/4 cup of raw almond butter, whisking continuously to combine into a smooth sauce.
6. Reduce the heat to low and simmer the mixture for 10–12 minutes, stirring occasionally, until the sauce thickens and coats the back of a spoon.
7. Season with sea salt to taste, adjusting for balance as needed.
8. Remove from heat and fold in 1/4 cup of fresh cilantro, chopped, just before serving to preserve its bright flavor.
Unbelievably creamy with a velvety texture that clings to the tender chicken, this korma delivers a warm, aromatic spice profile that’s elevated by a hint of nuttiness from the almond butter—try serving it over cauliflower rice or with a side of roasted low-carb vegetables for a complete meal.
Spicy Keto Fish Curry
Gosh, I remember the first time I tried making this curry—my kitchen smelled incredible for days! As someone who loves bold flavors but tries to keep things low-carb, this spicy keto fish curry has become my go-to weeknight dinner. It’s hearty, satisfying, and packed with warmth that just hits the spot.
Ingredients
– 1.5 pounds wild-caught cod fillets, cut into 1-inch cubes
– 2 tablespoons clarified butter
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 tablespoon Kashmiri red chili powder
– 1 teaspoon ground turmeric
– 1 can (13.5 ounces) full-fat coconut milk
– 1 cup homemade fish stock
– 1 tablespoon fresh lime juice
– 1/4 cup fresh cilantro leaves, chopped
– Sea salt, to season
Instructions
1. Pat the wild-caught cod fillet cubes dry with paper towels to ensure a good sear.
2. Heat the clarified butter in a large skillet over medium-high heat until it shimmers.
3. Add the finely diced yellow onion and sauté for 5-7 minutes until translucent and lightly golden.
4. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
5. Sprinkle in the Kashmiri red chili powder and ground turmeric, toasting for 30 seconds to bloom the spices.
6. Pour in the full-fat coconut milk and homemade fish stock, bringing the mixture to a gentle simmer.
7. Tip: Simmer for 8-10 minutes to allow the flavors to meld and the sauce to thicken slightly.
8. Gently add the cod cubes to the skillet, ensuring they are submerged in the sauce.
9. Cook for 6-8 minutes, until the fish is opaque and flakes easily with a fork.
10. Tip: Avoid stirring too vigorously to keep the fish intact.
11. Stir in the fresh lime juice and season with sea salt to balance the flavors.
12. Tip: Let the curry rest off the heat for 2-3 minutes before serving to allow the fish to absorb more flavor.
13. Garnish with chopped fresh cilantro leaves.
Heavenly doesn’t even begin to describe this dish—the fish is tender and flaky, swimming in a creamy, aromatic sauce with a kick of heat that builds slowly. Serve it over cauliflower rice for a complete keto meal, or enjoy it straight from the bowl with a side of crisp cucumber slices to cool the spice.
Low-Carb Indian Spiced Cauliflower
Finally, after experimenting with countless low-carb alternatives, I’ve perfected a cauliflower dish that satisfies my craving for Indian flavors without the guilt. Inspired by my favorite takeout nights, this recipe transforms humble cauliflower into something truly spectacular with aromatic spices and careful roasting. It’s become my go-to weeknight side that even my carb-loving family adores.
Ingredients
– 1 large head cauliflower, cut into 1-inch florets
– 3 tablespoons clarified butter (ghee), melted
– 1 teaspoon ground turmeric
– 2 teaspoons garam masala
– 1 teaspoon ground cumin
– ½ teaspoon cayenne pepper
– 1½ teaspoons kosher salt
– ¼ cup fresh cilantro leaves, finely chopped
– 2 tablespoons freshly squeezed lemon juice
Instructions
1. Preheat your oven to 425°F and line a rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the melted clarified butter, ground turmeric, garam masala, ground cumin, cayenne pepper, and kosher salt, whisking until fully emulsified.
3. Add the cauliflower florets to the spiced butter mixture, tossing thoroughly to ensure even coating on all surfaces.
4. Spread the coated cauliflower in a single layer on the prepared baking sheet, ensuring pieces aren’t crowded for optimal browning.
5. Roast in the preheated oven for 22-25 minutes, rotating the sheet pan halfway through, until edges are deeply caramelized and tender when pierced with a fork.
6. Transfer the roasted cauliflower to a serving bowl and immediately drizzle with freshly squeezed lemon juice.
7. Garnish with finely chopped fresh cilantro leaves, tossing gently to distribute.
Gloriously golden and fragrant, this cauliflower emerges with crispy edges and a tender interior that absorbs the complex spice blend beautifully. The bright acidity from the lemon juice cuts through the richness, making it perfect alongside grilled meats or as a standalone dish with a dollop of Greek yogurt for cooling contrast.
Keto-friendly Buttered Murg
Whether you’re craving comfort food without the carbs or simply want to try something new, this keto-friendly buttered murg has become my go-to weeknight dinner. I first discovered it during a busy season when I needed something quick yet satisfying, and now it’s a staple in my kitchen.
Ingredients
– 1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
– 3 tablespoons clarified butter (ghee)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tablespoon fresh ginger, grated
– 1 cup heavy cream
– 1/2 cup chicken bone broth
– 1 teaspoon ground turmeric
– 1/2 teaspoon cayenne pepper
– 1/2 teaspoon garam masala
– 1/4 cup fresh cilantro, chopped
– Sea salt, to season
Instructions
1. Pat the chicken cubes dry with paper towels to ensure proper browning.
2. Heat the clarified butter in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken cubes in a single layer, seasoning with sea salt, and sear for 4-5 minutes per side until golden brown.
4. Remove the chicken from the skillet and set aside on a plate.
5. Reduce the heat to medium and add the diced onion, sautéing for 5-7 minutes until translucent and lightly caramelized.
6. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
7. Sprinkle in the ground turmeric, cayenne pepper, and garam masala, toasting for 30 seconds to release their oils.
8. Pour in the chicken bone broth, scraping up any browned bits from the bottom of the skillet.
9. Return the seared chicken to the skillet, stirring to coat with the spice mixture.
10. Simmer uncovered for 10 minutes, allowing the broth to reduce slightly.
11. Gradually stir in the heavy cream, ensuring it incorporates smoothly without curdling.
12. Continue to simmer for an additional 5 minutes until the sauce thickens and coats the back of a spoon.
13. Remove from heat and fold in the fresh cilantro.
14. Let rest for 2 minutes before serving to allow the flavors to meld.
Unbelievably creamy and rich, this dish boasts tender chicken enveloped in a velvety, spiced sauce with a subtle heat from the cayenne. Serve it over cauliflower rice for a complete keto meal, or garnish with extra cilantro and a squeeze of lime for a bright finish.
Conclusion
Looking for delicious low-carb Indian meals? This collection proves keto eating can be vibrant and satisfying. Try these recipes, share your favorites in the comments, and pin this article to your Pinterest boards for easy access to flavorful, healthy inspiration!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
