18 Delicious Keto Indian Recipes Spicy

Hungry for a culinary adventure that’s both keto-friendly and bursting with Indian flavors? You’re in the right place! Our roundup of 18 Delicious Keto Indian Recipes Spicy is your ticket to transforming your kitchen into a vibrant spice bazaar. Whether you’re craving comfort food or something to spice up your dinner routine, these recipes promise to delight your taste buds without breaking your carb budget. Let’s dive in!

Butter Chicken

Zephyrs whisper through the kitchen as the golden hues of sunset dance across the counter, setting the stage for a dish that warms the soul as much as it delights the palate. Butter Chicken, with its velvety sauce and tender morsels, is a testament to the comfort found in simplicity and spice.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces for even cooking)
• 1/2 cup plain yogurt (Greek yogurt for extra creaminess)
• 2 tbsp lemon juice (freshly squeezed for brightness)
• 1 tbsp garam masala (toast lightly for enhanced aroma)
• 1 tsp turmeric (adds earthy depth)
• 1 tsp cumin (ground or seeds, as preferred)
• 1 tsp chili powder (adjust for heat preference)
• 2 tbsp butter (unsalted, to control saltiness)
• 1 cup tomato puree (canned or fresh, strained for smoothness)
• 1/2 cup heavy cream (or coconut milk for dairy-free)
• 1 tsp sugar (balances acidity)
• Salt to taste (start with 1/2 tsp)

Instructions

1. In a large bowl, combine chicken, yogurt, lemon juice, garam masala, turmeric, cumin, chili powder, and salt. Mix well, cover, and marinate in the refrigerator for at least 2 hours, preferably overnight for deeper flavor.
2. Melt butter in a large skillet over medium heat. Add the marinated chicken, reserving excess marinade. Cook until chicken is no longer pink, about 5-7 minutes, stirring occasionally.
3. Add the reserved marinade and tomato puree to the skillet. Stir well, bring to a simmer, then reduce heat to low. Cover and cook for 15 minutes, stirring occasionally to prevent sticking.
4. Stir in heavy cream and sugar. Simmer uncovered for another 5 minutes, until sauce thickens slightly. Taste and adjust seasoning if necessary.
5. Remove from heat and let stand for 5 minutes before serving. This allows the flavors to meld beautifully.

Velvety and rich, the butter chicken’s sauce clings lovingly to each piece of chicken, offering a perfect balance of tangy, sweet, and spicy. Serve it over a bed of steamed basmati rice or with warm naan for a meal that feels like a hug.

Paneer Tikka

Under the soft glow of the kitchen light, the thought of Paneer Tikka brings a comforting warmth, its marinated cubes of paneer whispering promises of smoky flavors and tender textures, a dish that feels like a quiet celebration of simplicity and spice.

Ingredients

• 1 cup paneer, cut into 1-inch cubes (use firm paneer for best results)
• 1/4 cup plain yogurt (Greek yogurt works well for thickness)
• 1 tbsp lemon juice (freshly squeezed for brightness)
• 1 tbsp ginger-garlic paste (or freshly minced for more punch)
• 1 tsp garam masala (adjust to taste)
• 1/2 tsp turmeric powder (for color and earthiness)
• 1/2 tsp red chili powder (adjust to heat preference)
• 1 tbsp oil (vegetable or any neutral oil)
• Salt to taste (start with 1/2 tsp)
• 1/2 cup bell peppers, cut into 1-inch pieces (mixed colors for vibrancy)
• 1/2 cup onion, cut into 1-inch pieces (red onion for sweetness)

Instructions

1. In a large bowl, whisk together yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, oil, and salt until smooth.
2. Add paneer cubes, bell peppers, and onion to the marinade. Gently toss to coat evenly. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill or oven to 400°F. If using skewers, soak wooden skewers in water for 30 minutes to prevent burning.
4. Thread the marinated paneer, bell peppers, and onion onto skewers, leaving a little space between each piece for even cooking.
5. Grill or bake the skewers for 10-12 minutes, turning halfway through, until the paneer is golden and slightly charred at the edges.
6. Remove from heat and let rest for 2 minutes before serving. This allows the juices to redistribute, ensuring moist paneer.

The paneer tikka emerges with a delightful char, the edges crisp against the soft, creamy interior, while the vegetables offer a sweet crunch. Try serving it atop a bed of fragrant basmati rice or wrapped in warm naan for a meal that feels like a hug.

Cauliflower Rice Biryani

Yesterday, as the golden light of evening spilled across the kitchen counter, I found myself lost in the comforting ritual of preparing a meal that feels both nourishing and indulgent. Cauliflower Rice Biryani, with its fragrant spices and tender textures, is a dish that invites you to slow down and savor each step of its creation.

Ingredients

• 1 large head of cauliflower, riced (about 4 cups)
• 2 tbsp ghee (or any neutral oil)
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp garam masala
• 1/2 cup plain yogurt (adjust to taste)
• 1/4 cup cilantro, chopped (for garnish)
• Salt to taste

Instructions

1. Heat ghee in a large pan over medium heat until shimmering.
2. Add cumin seeds and let them sizzle for about 30 seconds, until fragrant.
3. Add sliced onions and cook, stirring occasionally, until golden brown, about 5 minutes.
4. Stir in minced garlic and grated ginger, cooking for another minute until aromatic.
5. Sprinkle turmeric powder and garam masala over the onions, stirring to coat evenly.
6. Gently fold in the cauliflower rice, ensuring it’s well mixed with the spices. Cook for 5 minutes, stirring occasionally.
7. Lower the heat and stir in yogurt, mixing thoroughly to combine. Cover and simmer for 10 minutes, allowing the flavors to meld.
8. Remove from heat, sprinkle with chopped cilantro, and season with salt to taste.

Upon first bite, the biryani reveals a symphony of textures— the slight crunch of cauliflower, the creaminess of yogurt, and the warmth of spices. Serve it alongside a cooling raita or atop a bed of greens for a meal that feels both light and deeply satisfying.

Keto Naan Bread

On a quiet morning like this, when the light filters softly through the kitchen window, there’s something deeply comforting about the process of making bread. Keto naan bread, with its soft, pliable texture and rich flavor, offers a low-carb alternative that doesn’t skimp on satisfaction, blending tradition with dietary mindfulness.

Ingredients

• 1 1/2 cups almond flour (for a finer texture, sift before using)
• 1/4 cup coconut flour (helps absorb moisture)
• 1 tsp xanthan gum (essential for elasticity)
• 1/2 tsp baking powder (ensure it’s fresh for best rise)
• 1/2 tsp salt (adjust to taste)
• 2 tbsp melted butter (or ghee for richer flavor)
• 1/2 cup warm water (not hot, to avoid killing the yeast)
• 1 large egg (room temperature blends more easily)

Instructions

1. In a large mixing bowl, whisk together almond flour, coconut flour, xanthan gum, baking powder, and salt until well combined.
2. Add melted butter, warm water, and egg to the dry ingredients. Mix until a sticky dough forms. Tip: If the dough feels too dry, add water one tablespoon at a time until desired consistency is reached.
3. Cover the bowl with a damp cloth and let the dough rest for 10 minutes. This allows the flours to absorb the liquids fully.
4. Divide the dough into 4 equal parts. Roll each piece between two sheets of parchment paper to about 1/4 inch thickness. Tip: Dust the parchment paper lightly with almond flour to prevent sticking.
5. Heat a non-stick skillet over medium heat (350°F). Cook each naan for 2-3 minutes on each side, or until golden brown spots appear. Tip: Avoid overcrowding the skillet to ensure even cooking.

Resting on a wire rack, the naan will develop a slight crispness on the outside while staying tender inside. Serve warm, brushed with extra butter, or use it to scoop up your favorite keto-friendly curry for a meal that feels indulgent yet aligns with your dietary goals.

Egg Curry

Beneath the quiet hum of the morning, there’s something deeply comforting about preparing a dish that feels like a warm embrace. Egg curry, with its rich, spiced gravy and tender eggs, is just that—a simple yet profound dish that brings warmth to any table.

Ingredients

• 6 large eggs (room temperature for easier peeling)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 large onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced (about 1 tbsp)
• 1 inch ginger, grated (about 1 tbsp)
• 1 tsp turmeric powder (for color and earthiness)
• 1 tsp cumin seeds (toasted for deeper flavor)
• 1 can (14 oz) diced tomatoes (or fresh, about 2 cups)
• 1 tsp garam masala (adjust to taste)
• 1/2 cup water (to adjust gravy consistency)
• Salt to taste (start with 1/2 tsp)
• Fresh cilantro for garnish (optional)

Instructions

1. Place eggs in a saucepan, cover with water by 1 inch, and bring to a boil over high heat. Once boiling, reduce heat to low and simmer for 9 minutes for hard-boiled eggs.
2. Transfer eggs to a bowl of ice water for 5 minutes to cool, then peel and set aside. Tip: Gently tap eggs on the counter and roll to loosen the shell before peeling.
3. Heat oil in a large skillet over medium heat. Add cumin seeds and toast until they splutter, about 30 seconds.
4. Add chopped onions and sauté until golden brown, about 5 minutes, stirring occasionally to prevent burning.
5. Stir in garlic and ginger, cooking for another minute until fragrant. Tip: Adding a pinch of salt here helps the onions cook faster.
6. Mix in turmeric and garam masala, then immediately add diced tomatoes to prevent the spices from burning. Cook until tomatoes break down, about 5 minutes.
7. Pour in water, bring to a simmer, and add the peeled eggs. Gently stir to coat the eggs in the gravy, then cover and simmer for 5 minutes to let flavors meld. Tip: For a thicker gravy, simmer uncovered for a few extra minutes.
8. Season with salt to taste and garnish with fresh cilantro before serving.

Overtly rich and aromatic, this egg curry pairs beautifully with steamed rice or crusty bread, its gravy clinging to each grain or slice. The eggs, now infused with the curry’s warmth, offer a delightful contrast in texture—firm yet yielding, a perfect canvas for the spices.

Chicken Chettinad

Evenings like these call for something deeply comforting, a dish that wraps you in its warmth and whispers of distant lands. Chicken Chettinad, with its bold spices and tender pieces, is just that—a culinary hug from the southern coasts of India.

Ingredients

• 2 lbs chicken thighs, bone-in (for richer flavor)
• 1/4 cup vegetable oil (or any neutral oil)
• 1 tbsp black peppercorns (freshly crushed for best aroma)
• 2 tsp fennel seeds (lightly toasted)
• 1 large onion, finely chopped (yellow for sweetness)
• 4 garlic cloves, minced (adjust to taste)
• 1 inch ginger, grated
• 2 tomatoes, pureed (ripe ones add natural sweetness)
• 1/2 cup coconut milk (full fat for creaminess)
• 1 tsp turmeric powder (for color and health)
• Salt to taste (start with 1 tsp)
• 1/2 cup water (as needed for consistency)
• Fresh cilantro for garnish (adds a fresh contrast)

Instructions

1. Heat oil in a large pan over medium heat until shimmering, about 2 minutes.
2. Add crushed black peppercorns and fennel seeds, sauté until fragrant, 30 seconds.
3. Stir in chopped onions, cook until golden brown, about 5 minutes, stirring occasionally.
4. Add minced garlic and grated ginger, cook for another minute until raw smell disappears.
5. Mix in tomato puree, cook until oil separates from the mixture, around 5 minutes.
6. Add chicken thighs, turmeric, and salt, coat well with the spice mixture.
7. Pour in coconut milk and water, bring to a simmer, then reduce heat to low.
8. Cover and cook for 25 minutes, or until chicken is tender and cooked through.
9. Garnish with fresh cilantro before serving.

The chicken should be fall-off-the-bone tender, enveloped in a sauce that’s both fiery and fragrant. Serve it over steamed rice or with flaky parathas to soak up every bit of the rich, spicy gravy.

Palak Paneer

Palak paneer, a dish that whispers the tales of tradition and comfort, finds its way into my kitchen on days when the soul seeks warmth. It’s a melody of creamy paneer and vibrant spinach, dancing together in a symphony of spices.

Ingredients

• 2 cups fresh spinach, tightly packed (baby spinach works best)
• 1 cup paneer, cubed (homemade or store-bought)
• 1 tbsp ghee (or any neutral oil)
• 1 tsp cumin seeds
• 1 medium onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp ginger, grated
• 1 green chili, finely chopped (adjust to taste)
• 1 tsp garam masala
• 1/2 tsp turmeric powder
• 1/2 cup heavy cream (or coconut milk for a vegan version)
• Salt to taste

Instructions

1. Blanch the spinach in boiling water for 2 minutes, then plunge into ice water to retain its vibrant color.
2. Blend the spinach into a smooth puree, adding a tablespoon of water if needed.
3. Heat ghee in a pan over medium heat, add cumin seeds, and let them sizzle for 30 seconds.
4. Add chopped onions, sauté until golden brown, about 5 minutes.
5. Stir in minced garlic, grated ginger, and green chili, cooking for another minute until fragrant.
6. Mix in garam masala and turmeric powder, stirring quickly to prevent burning.
7. Pour in the spinach puree, bring to a gentle simmer, and cook for 5 minutes.
8. Add paneer cubes and heavy cream, simmering on low heat for another 5 minutes to meld flavors.
9. Season with salt, adjusting as necessary, and cook for a final 2 minutes.

Mellow and velvety, this palak paneer cradles the paneer in its embrace, offering a dish that’s as nourishing as it is flavorful. Serve it with a side of fluffy basmati rice or warm naan for a meal that comforts from the inside out.

Keto Samosas

Zesty and inviting, these Keto Samosas bring a comforting twist to a classic favorite, perfect for those quiet evenings when you crave something familiar yet mindful of your dietary choices. The crisp exterior gives way to a warmly spiced filling, a delightful contrast that’s both satisfying and light.

Ingredients

• 1 cup almond flour (for a finer texture, sift it)
• 1/4 cup coconut flour (helps bind the dough)
• 1/2 tsp xanthan gum (essential for elasticity)
• 1/2 cup warm water (adjust as needed for dough consistency)
• 2 tbsp olive oil (or any neutral oil)
• 1 cup riced cauliflower (for a low-carb filling)
• 1/2 cup ground chicken (or any protein of choice)
• 1 tsp garam masala (adjust to taste)
• 1/2 tsp turmeric (for color and warmth)
• Salt to taste

Instructions

1. In a large bowl, whisk together almond flour, coconut flour, xanthan gum, and salt until well combined.
2. Gradually add warm water and olive oil to the dry ingredients, mixing until a dough forms. Tip: If the dough feels too sticky, add a bit more almond flour.
3. Divide the dough into 6 equal portions and roll each into a ball. Cover with a damp cloth to prevent drying.
4. In a skillet over medium heat, cook the ground chicken until no longer pink, about 5 minutes. Add riced cauliflower, garam masala, turmeric, and salt, cooking for another 5 minutes until flavors meld.
5. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6. Roll each dough ball into a thin circle, place a spoonful of the filling in the center, and fold into a triangle, sealing the edges with water.
7. Arrange the samosas on the baking sheet and brush lightly with olive oil. Bake for 20-25 minutes until golden and crisp. Tip: For extra crispiness, broil for the last 2 minutes.
8. Let the samosas cool for 5 minutes before serving. Tip: They firm up as they cool, making them easier to handle.

How these Keto Samosas turn out is nothing short of magical—crispy on the outside, tender and flavorful inside. Serve them with a side of mint chutney or a cooling yogurt dip to complement the spices beautifully.

Lamb Rogan Josh

Dusk settles softly outside, and the kitchen fills with the warm, aromatic embrace of spices, a perfect moment to delve into the heartwarming depths of Lamb Rogan Josh. This dish, with its rich hues and deeper flavors, invites a slow, mindful preparation, much like the gentle unfolding of evening into night.

Ingredients

• 2 lbs lamb shoulder, cut into 2-inch pieces (for tenderness)
• 1/4 cup vegetable oil (or any neutral oil)
• 2 large onions, finely sliced (for sweetness)
• 4 garlic cloves, minced (adjust to taste)
• 1 tbsp ginger paste (freshly made preferred)
• 2 tbsp Rogan Josh spice mix (homemade or store-bought)
• 1 cup plain yogurt (whisked until smooth)
• 2 cups water (adjust as needed)
• Salt to taste (start with 1 tsp)

Instructions

1. Heat the oil in a large, heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the sliced onions, stirring occasionally, until they turn a deep golden brown, about 15 minutes. This builds the dish’s foundational flavor.
3. Stir in the minced garlic and ginger paste, cooking for another 2 minutes until fragrant. Tip: Keep the heat medium to avoid burning.
4. Add the lamb pieces, browning them on all sides, about 5 minutes. This step locks in the juices.
5. Sprinkle the Rogan Josh spice mix over the lamb, stirring well to coat each piece evenly. Cook for 2 minutes to toast the spices.
6. Gently fold in the whisked yogurt, ensuring it’s fully incorporated without curdling. Tip: Let the yogurt come to room temperature first.
7. Pour in the water, just enough to cover the lamb, and bring to a gentle simmer. Cover and cook on low heat for 1.5 hours, or until the lamb is fork-tender. Tip: Check occasionally, adding more water if needed.
8. Season with salt, simmering uncovered for the last 10 minutes to thicken the sauce to your liking.

The lamb, now succulently tender, melts away under the slightest pressure, while the sauce, a vibrant tapestry of spices, clings lovingly to each piece. Serve it over a bed of fluffy basmati rice, or with warm naan to scoop up every last bit of its deep, resonant flavors.

Keto Aloo Gobi

Whispering the essence of comfort into your kitchen, this Keto Aloo Gobi transforms the traditional into something wonderfully low-carb, without losing its soul. It’s a dish that cradles the spices and textures you love, gently reimagined for those mindful of their carb intake.

Ingredients

• 2 cups cauliflower florets (cut into bite-sized pieces for even cooking)
• 1 cup radishes, diced (a low-carb stand-in for potatoes)
• 2 tbsp ghee (or coconut oil for a dairy-free version)
• 1 tsp cumin seeds (toast them for a deeper flavor)
• 1/2 tsp turmeric powder (adds color and earthiness)
• 1 tsp garam masala (adjust to taste)
• Salt to taste (start with 1/2 tsp)
• 1/4 cup cilantro, chopped (for garnish, adds freshness)

Instructions

1. Heat ghee in a large skillet over medium heat until melted, about 1 minute.
2. Add cumin seeds, stirring until they sizzle and become fragrant, about 30 seconds.
3. Stir in the diced radishes, cooking until they start to soften, about 5 minutes.
4. Add cauliflower florets, turmeric, and garam masala, mixing well to coat the vegetables evenly.
5. Cover the skillet, reducing heat to low, and let cook for 10 minutes, stirring occasionally to prevent sticking.
6. Uncover, increase heat to medium, and cook for another 5 minutes to allow any excess moisture to evaporate.
7. Season with salt, adjusting as needed, then garnish with chopped cilantro before serving.

The radishes offer a surprising mimicry of potatoes, tender yet with a slight bite, while the cauliflower absorbs the spices beautifully. Serve this dish with a dollop of coconut yogurt to complement its warmth, or alongside a crisp, green salad for contrast.

Tandoori Chicken

On a quiet morning like this, the thought of Tandoori Chicken brings a sense of warmth and nostalgia. Its vibrant hues and smoky aroma are a testament to the rich culinary traditions it hails from, offering a comforting embrace to those who savor it.

Ingredients

• 2 lbs chicken thighs (skinless, for healthier option)
• 1 cup plain yogurt (Greek yogurt for thicker marinade)
• 2 tbsp lemon juice (freshly squeezed for best flavor)
• 2 tbsp vegetable oil (or any neutral oil)
• 2 tbsp tandoori masala (adjust to taste)
• 1 tsp garlic paste (or minced garlic)
• 1 tsp ginger paste (or minced ginger)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp red food coloring (optional, for vibrant color)

Instructions

1. In a large bowl, combine yogurt, lemon juice, vegetable oil, tandoori masala, garlic paste, ginger paste, salt, and red food coloring. Mix well to form a smooth marinade.
2. Add the chicken thighs to the marinade, ensuring each piece is thoroughly coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
3. Preheat your grill to medium-high heat (about 375°F) or prepare your oven’s broiler on high. For oven cooking, place a wire rack over a baking sheet lined with foil to catch drips.
4. Remove the chicken from the marinade, letting excess drip off. Grill or broil for 6-7 minutes per side, or until the chicken reaches an internal temperature of 165°F and has charred edges.
5. Let the chicken rest for 5 minutes before serving to allow the juices to redistribute.

Keenly awaited, the Tandoori Chicken emerges with a tantalizing char and tender interior. Serve it atop a bed of fragrant basmati rice or with a side of cooling cucumber raita to balance the spices. The smoky depth and slight tang from the marinade make each bite a memorable experience.

Keto Dal Makhani

Yesterday, as the evening light faded, I found myself craving something deeply comforting yet mindful of my keto journey. That’s when the idea of Keto Dal Makhani whispered to me, a dish that marries the richness of traditional flavors with the simplicity of low-carb living.

Ingredients

• 1 cup black lentils (soaked overnight, for creamier texture)
• 2 tbsp ghee (or butter, for richness)
• 1 tbsp cumin seeds (toast lightly for aroma)
• 1 medium onion, finely chopped (for sweetness)
• 2 cloves garlic, minced (adjust to taste)
• 1 tbsp ginger, grated (fresh is best)
• 1 cup tomato puree (or fresh tomatoes blended)
• 1 tsp garam masala (adds warmth)
• 1/2 tsp turmeric powder (for color and health)
• 1/2 cup heavy cream (for keto-friendly richness)
• Salt to taste (start with 1/2 tsp)
• Fresh cilantro for garnish (adds freshness)

Instructions

1. Drain the soaked lentils and rinse under cold water until the water runs clear.
2. In a pressure cooker, add the lentils with 3 cups of water and cook on high for 15 minutes after the first whistle, then simmer for 10 minutes. Let the pressure release naturally.
3. Heat ghee in a large pan over medium heat. Add cumin seeds and let them sizzle for about 30 seconds until fragrant.
4. Add the chopped onion and sauté until golden brown, about 5 minutes, stirring occasionally to prevent burning.
5. Stir in the minced garlic and grated ginger, cooking for another minute until the raw smell disappears.
6. Pour in the tomato puree, garam masala, and turmeric powder. Cook the mixture for 5 minutes, stirring frequently, until the oil begins to separate from the sides.
7. Add the cooked lentils to the pan, mixing well to combine with the tomato-onion mixture. Simmer on low heat for 10 minutes, allowing the flavors to meld.
8. Stir in the heavy cream and salt, then cook for an additional 5 minutes. Adjust the consistency with a little water if too thick.
9. Garnish with fresh cilantro before serving.

The Keto Dal Makhani emerges velvety and rich, with layers of spice that unfold gently with each bite. Serve it with a side of cauliflower rice for a complete meal that feels indulgent yet stays true to your keto goals.

Fish Curry

On a quiet morning like this, the thought of a warm, aromatic fish curry simmering on the stove feels like a gentle embrace. It’s a dish that carries the whispers of the sea and the warmth of spices, perfect for those moments when you crave something comforting yet vibrant.

Ingredients

• 1 lb white fish fillets, cut into chunks (cod or tilapia work well)
• 1 tbsp coconut oil (or any neutral oil)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 can (14 oz) coconut milk
• 1 cup water
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. Heat the coconut oil in a large pan over medium heat until shimmering.
2. Add the chopped onion and sauté until translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Sprinkle the turmeric, cumin, and coriander powder over the onions, stirring well to coat and toast the spices for about 30 seconds.
5. Pour in the coconut milk and water, bringing the mixture to a gentle simmer. Let it cook for 5 minutes to meld the flavors.
6. Gently add the fish chunks to the pan, ensuring they are submerged in the liquid. Simmer for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
7. Season with salt to taste, then remove from heat. Garnish with fresh cilantro before serving.

Velvety and rich, this fish curry is a harmony of creamy coconut and earthy spices, with the fish adding a delicate sweetness. Serve it over a bed of steamed rice or with a side of crusty bread to soak up every last drop of the flavorful sauce.

Keto Chicken 65

Musing over the quiet of the morning, I find myself drawn to the simplicity and bold flavors of Keto Chicken 65, a dish that marries the zest of Indian spices with the comforting familiarity of chicken, all while keeping it low-carb. It’s a recipe that feels both indulgent and mindful, perfect for those days when you’re craving something spicy yet wholesome.

Ingredients

– 1.5 lbs chicken thighs, cut into bite-sized pieces (skin-on for extra flavor)
– 2 tbsp coconut oil (or any neutral oil)
– 1 tbsp ginger-garlic paste (freshly made elevates the dish)
– 1 tbsp lemon juice (adjust to taste)
– 1 tsp red chili powder (for heat, adjust according to preference)
– 1/2 tsp turmeric powder
– 1 tsp garam masala
– 1/2 cup full-fat yogurt (strained for thicker consistency)
– Salt to taste
– Fresh cilantro for garnish (adds a fresh contrast)

Instructions

1. In a large bowl, combine chicken pieces with ginger-garlic paste, lemon juice, red chili powder, turmeric powder, garam masala, and salt. Mix well to ensure each piece is evenly coated. Let it marinate for at least 30 minutes, or overnight for deeper flavor.
2. Heat coconut oil in a large skillet over medium-high heat (350°F). Once hot, add the marinated chicken pieces in a single layer, ensuring not to overcrowd the pan.
3. Cook the chicken for 5-7 minutes on one side until golden brown, then flip each piece to cook the other side for another 5-7 minutes. Tip: Resist the urge to move the chicken around too much to get a good sear.
4. Lower the heat to medium (300°F) and add the strained yogurt to the skillet, stirring gently to coat the chicken without breaking the pieces. Cook for another 2-3 minutes until the yogurt is slightly thickened.
5. Garnish with fresh cilantro before serving. Tip: For an extra kick, sprinkle a pinch of chaat masala on top.
Zesty and aromatic, this Keto Chicken 65 offers a delightful crunch on the outside while remaining succulent inside. Serve it over a bed of cauliflower rice or alongside a crisp cucumber salad for a complete meal that’s as vibrant in color as it is in flavor.

Keto Paneer Butter Masala

Now, as the morning light filters through the kitchen window, let’s embark on a culinary journey that marries the richness of Indian spices with the simplicity of keto-friendly ingredients. This dish, a comforting embrace of creamy paneer and aromatic butter masala, is a testament to the beauty of slow cooking and the joy of savoring each bite.

Ingredients

• 1.5 cups paneer, cubed (for a firmer texture, press paneer between paper towels)
• 2 tbsp ghee (or unsalted butter for a richer flavor)
• 1 cup heavy cream (whipping cream can be a lighter alternative)
• 1 tbsp tomato paste (adjust for tanginess)
• 1 tsp garam masala (toast lightly for enhanced aroma)
• 1/2 tsp turmeric powder (for color and health benefits)
• 1/2 tsp chili powder (adjust to heat preference)
• 1/4 cup water (to adjust gravy consistency)
• Salt to taste (start with 1/4 tsp)

Instructions

1. Heat ghee in a pan over medium heat (about 300°F) until it melts and shimmers slightly.
2. Add paneer cubes to the pan, ensuring they’re not overcrowded, and fry until golden brown on all sides, about 2-3 minutes per side. Remove and set aside.
3. In the same pan, add tomato paste, garam masala, turmeric, and chili powder. Stir continuously for 1 minute to prevent burning, allowing the spices to bloom.
4. Slowly pour in heavy cream, stirring constantly to combine with the spices into a smooth sauce. Cook for 2 minutes until the sauce thickens slightly.
5. Add water to adjust the gravy’s consistency, then return the paneer to the pan. Simmer on low heat for 5 minutes, allowing the paneer to absorb the flavors.
6. Season with salt, stir gently, and cook for another minute. Tip: Letting the dish rest for 5 minutes off the heat enhances the flavors.

Every spoonful of this Keto Paneer Butter Masala offers a velvety texture and a harmonious blend of spices that dance on the palate. Serve it over a bed of cauliflower rice for a complete keto meal, or enjoy it as is for a deeply satisfying experience.

Keto Bhindi Masala

Perhaps there’s something deeply comforting about the way spices meld with the crisp texture of okra, creating a dish that’s both nourishing and evocative of home. Keto Bhindi Masala, with its rich tapestry of flavors, offers a low-carb twist on a classic, inviting you to savor each bite slowly.

Ingredients

• 1 lb okra, washed and dried thoroughly (to prevent slime)
• 2 tbsp ghee (or any neutral oil)
• 1 tsp cumin seeds (for a fragrant base)
• 1 medium onion, finely chopped (about 1 cup)
• 1 tbsp ginger-garlic paste (freshly made if possible)
• 2 medium tomatoes, pureed (about 1 cup)
• 1 tsp turmeric powder (for color and health benefits)
• 1 tsp coriander powder (adjust to taste)
• 1/2 tsp garam masala (adds warmth)
• Salt to taste (start with 1/2 tsp)
• 1/4 cup cilantro, chopped (for garnish)

Instructions

1. Heat ghee in a large pan over medium heat until shimmering, about 2 minutes.
2. Add cumin seeds and let them sizzle for 30 seconds, releasing their aroma.
3. Stir in the chopped onions and sauté until golden brown, about 5 minutes, stirring occasionally to prevent burning.
4. Mix in the ginger-garlic paste and cook for another minute, until the raw smell disappears.
5. Add the tomato puree, turmeric, coriander powder, and salt. Cook the mixture until the oil separates, about 5 minutes, indicating the spices are well cooked.
6. Meanwhile, trim the okra ends and slice them into 1-inch pieces. Add to the pan, stirring gently to coat with the spice mixture.
7. Cover and cook on low heat for 10 minutes, then uncover and cook for another 5 minutes to reduce any moisture, stirring occasionally.
8. Sprinkle garam masala and cilantro over the bhindi, give it a final stir, and remove from heat.

Okra in this dish turns tender yet retains a slight bite, enveloped in a richly spiced gravy that’s both vibrant and comforting. Serve it warm with a side of cauliflower rice for a complete keto-friendly meal, or enjoy it as is for a light yet satisfying dish.

Keto Mushroom Masala

Gently, as the morning light filters through the kitchen window, let’s embark on a culinary journey that marries the earthy depth of mushrooms with the vibrant spices of masala, creating a dish that’s both comforting and invigorating.

Ingredients

• 2 cups sliced mushrooms (cremini or button, for their meaty texture)
• 1 tbsp ghee (or any neutral oil, for richness)
• 1 tsp cumin seeds (toasted, for a nutty aroma)
• 1 medium onion, finely chopped (yellow, for sweetness)
• 2 garlic cloves, minced (fresh, for pungency)
• 1 tbsp ginger, grated (adjust to taste, for warmth)
• 1 tsp turmeric powder (for color and earthiness)
• 1 tsp garam masala (or any curry powder, for complexity)
• 1/2 cup coconut milk (full-fat, for creaminess)
• Salt, to taste (start with 1/4 tsp)
• Fresh cilantro, for garnish (optional, for freshness)

Instructions

1. Heat ghee in a large skillet over medium heat until shimmering, about 1 minute.
2. Add cumin seeds, toast until fragrant, 30 seconds, stirring constantly to prevent burning.
3. Stir in onions, cook until translucent, 5 minutes, adjusting heat to avoid browning.
4. Add garlic and ginger, sauté for 1 minute until aromatic, stirring frequently.
5. Mix in mushrooms, cook until they release their moisture, 5 minutes, then evaporate it, 3 more minutes.
6. Sprinkle turmeric and garam masala over mushrooms, stir to coat evenly, cook for 1 minute to bloom spices.
7. Pour in coconut milk, bring to a simmer, then reduce heat to low, cook for 10 minutes until sauce thickens slightly.
8. Season with salt, taste and adjust, remembering spices will intensify over time.
9. Garnish with cilantro before serving, if using, for a pop of color and flavor.

The keto mushroom masala emerges with a velvety sauce clinging to each mushroom, offering a symphony of flavors from the earthy to the spicy. Serve it over cauliflower rice for a complete meal, or alongside a crisp salad to contrast its richness.

Keto Chicken Tikka Masala

Just like the gentle unfolding of dawn, this Keto Chicken Tikka Masala brings a slow, comforting warmth to your table, blending rich spices with tender chicken in a creamy, dreamy sauce that feels like a hug from the inside.

Ingredients

• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (for juicier results)
• 1 cup heavy cream (or coconut cream for dairy-free)
• 2 tbsp ghee (or any neutral oil)
• 1 tbsp garam masala (adjust to taste)
• 1 tsp turmeric (for that golden hue)
• 1/2 tsp cayenne pepper (or less for milder heat)
• 3 garlic cloves, minced (fresh is best)
• 1 tbsp ginger, grated (keep some extra for garnish)
• 1/2 cup tomato sauce (no sugar added)
• Salt to taste (start with 1/2 tsp)

Instructions

1. In a large bowl, mix chicken pieces with garam masala, turmeric, cayenne pepper, minced garlic, grated ginger, and salt. Let marinate for at least 30 minutes, or overnight for deeper flavor.
2. Heat ghee in a large skillet over medium-high heat. Add marinated chicken and cook until browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Reduce heat to medium. Pour in tomato sauce and stir well, scraping any bits off the bottom of the pan for extra flavor. Simmer for 10 minutes, allowing the chicken to cook through.
4. Stir in heavy cream and simmer for another 5 minutes until the sauce thickens slightly. Tip: If the sauce is too thick, add a splash of water to reach your desired consistency.
5. Adjust seasoning with more salt or garam masala if needed. Tip: Letting the dish sit for 10 minutes before serving enhances the flavors.

Unbelievably tender chicken swims in a velvety sauce that’s rich with the warmth of spices, perfect over cauliflower rice or with a side of roasted vegetables for a complete keto feast.

Conclusion

Kickstart your keto journey with these 18 mouthwatering Indian recipes that prove low-carb doesn’t mean low-flavor! From spicy curries to savory snacks, there’s something for every palate. We’d love to hear which dish becomes your favorite—drop us a comment below. Loved the roundup? Share the spice on Pinterest and spread the keto love!

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