Keto Pesto Paneer

Keto Pesto Paneer is a delightful Indian-inspired pasta dish that combines the rich flavors of homemade basil pesto with creamy paneer, creating a satisfying low-carb meal. Perfect for those on a ketogenic diet, this dish offers a fusion of taste and nutrition.

Ingredients

• Paneer - 200 grams
• Zucchini - 1 medium (approximately 200 grams)
• Fresh basil leaves - 50 grams
• Parmesan cheese - 30 grams
• Olive oil - 30 ml
• Garlic - 2 cloves
• Pine nuts - 15 grams
• Salt - to taste
• Black pepper - to taste
• Red chili flakes - optional, to taste

Steps

1. Start by preparing the zucchini noodles. Use a spiralizer or a vegetable peeler to create long, thin strands of zucchini. Set aside.
2. In a blender, combine fresh basil leaves, Parmesan cheese, olive oil, garlic, pine nuts, salt, and black pepper. Blend until smooth to form the basil pesto.
3. Cut the paneer into bite-sized cubes and lightly fry them in a non-stick pan over medium heat until golden brown on all sides. Remove from the pan and set aside.
4. In the same pan, add the zucchini noodles and sauté for about 2-3 minutes until they are tender but still slightly crisp.
5. Add the prepared basil pesto to the pan with the zucchini noodles and mix well to coat the noodles evenly.
6. Finally, gently fold in the fried paneer cubes and toss everything together. Cook for an additional 1-2 minutes to heat through.
7. Serve hot, garnished with extra Parmesan cheese and a sprinkle of red chili flakes if desired.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 10 g
• Fiber: 3 g
• Sugar: 4 g
• Sodium: 300 mg
• Cholesterol: 70 mg
• Total Fat: 35 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 0.5 L

Health Benefits

• Low in carbohydrates, making it suitable for ketogenic diets.
• Rich in protein from paneer, supporting muscle health.
• Packed with vitamins and antioxidants from fresh basil and zucchini.

Tags