Keto Paneer Tikka Pasta

Keto Paneer Tikka Pasta combines the rich flavors of Indian paneer tikka with a low-carb pasta alternative, creating a delightful dish that's both satisfying and healthy. This unique fusion dish is perfect for keto enthusiasts looking to enjoy an Indian-inspired meal without the carbs.

Ingredients

• Zucchini Noodles - 200 grams
• Paneer - 150 grams, cubed
• Bell Pepper - 100 grams, diced
• Onion - 50 grams, diced
• Greek Yogurt - 2 tablespoons
• Tandoori Masala - 1 tablespoon
• Garam Masala - 1 teaspoon
• Ginger Paste - 1 teaspoon
• Garlic Paste - 1 teaspoon
• Olive Oil - 2 tablespoons
• Salt - to taste
• Cilantro - for garnish

Steps

1. In a bowl, combine the cubed paneer, Greek yogurt, tandoori masala, garam masala, ginger paste, garlic paste, and salt. Mix well and marinate for at least 15 minutes.
2. Heat 1 tablespoon of olive oil in a pan over medium heat. Add the marinated paneer and sauté until golden brown on all sides, about 5-7 minutes. Remove the paneer from the pan and set aside.
3. In the same pan, add another tablespoon of olive oil and sauté diced onions and bell peppers until they are soft, about 3-4 minutes.
4. Add the zucchini noodles to the pan and cook for 2-3 minutes, stirring gently until they are tender but still slightly crunchy.
5. Return the sautéed paneer to the pan and mix everything together. Cook for an additional 2 minutes to heat through.
6. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 360
• Protein: 22 g
• Carbs: 12 g
• Fiber: 4 g
• Sugar: 3 g
• Sodium: 450 mg
• Cholesterol: 40 mg
• Total Fat: 26 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Water: 0.3 L

Health Benefits

• High in protein, which supports muscle growth and repair.
• Low in carbohydrates, making it suitable for ketogenic diets.

Tags