Keto Recipe – Mughlai Paneer with Coconut Paratha

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Keto Recipe - Mughlai Paneer with Coconut Paratha
Keto Mughlai Paneer
Course Main Dish
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 0 hour
Servings
Person
Ingredients
Mughlai Paneer
Coconut Paratha
Course Main Dish
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 0 hour
Servings
Person
Ingredients
Mughlai Paneer
Coconut Paratha
Keto Mughlai Paneer
Instructions
Mughlai Paneer
  1. Soak cashewnuts in hot water for 10 minutes. Rub turmeric powder on the paneer and keep aside.
  2. Heat a tablespoon of ghee and add onions. Sprinkle some salt and let it cook by covering it with a lid, let it be brown. The whole process will take 15 minutes, stir them every 5 minutes.
  3. Once the onions are brown, make it into a paste- add soaked cashewnuts, ginger, garlic, green chillies with half cup of water. Make a smooth paste.
  4. Heat the remaining ghee in a pan, add cardamom, bayleaf and cinnamon. Sauté for a minute and add the paste. Cook for 3 minutes, add coriander powder, chilli powder, garam masala powder, and salt and sauté for 2 minutes.
  5. Add paneer to the pan and 1/2 cup of water, cover the pan and let it cook for 5 minutes. Stir it well and adjust consistency.
  6. Add fresh cream after it’s cooked. Leave the curry for 5 minutes covered after the cooking is done
Coconut Paratha
  1. Mix coconut flour with psyllium husk. Add salt. Make a soft dough with hot water
  2. Cook parathas on a hot oil greased pan

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