Paneer Lababdar with Cauli-Rice Pilaf

Cubes of paneer cheese simmered in a velvety, subtly spiced tomato-cream sauce with vibrant herbs. Served with a fragrant cauliflower rice pilaf, this dish delivers rich Indian flavors while adhering to a Keto and vegetarian diet.

• Prep: 25 min
• Cook: 30 min
• Total: 55 min
• Servings: 4
• Cuisine: Indian
• Difficulty: Medium

Dietary

• Vegetarian
• Keto
• Nut-Free
• Gluten-Free
• Soy-Free
• Egg-Free
• Pescatarian
• High-Protein

Tags

• savory
• spicy
• comfort food

Ingredients

• 2 tablespoon ghee
• 1 yellow onion (medium, finely chopped)
• 2 clove garlic (minced)
• 1 fresh ginger (1 inch, grated)
• 1 teaspoon ground coriander
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon garam masala
• 0.25 teaspoon cayenne pepper
• 1 can crushed tomatoes
• 0.5 cup heavy cream
• 0.25 cup full-fat coconut milk
• 1 teaspoon sweetener
• 8 ounce paneer (cut into 1-inch cubes)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 4 cup riced cauliflower (fresh or frozen)
• 2 tablespoon fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon of ghee or olive oil in a large pot or Dutch oven over medium heat. Add the chopped yellow onion and cook until softened and translucent, about 5-7 minutes.
2. Add the minced garlic and grated fresh ginger, cooking for 1 minute until fragrant.
3. Stir in the ground coriander, ground turmeric, garam masala, and optional cayenne pepper. Cook for 30 seconds, stirring constantly, until spices are fragrant.
4. Pour in the crushed tomatoes, heavy cream, full-fat coconut milk, and sweetener. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, to allow flavors to meld.
5. While the sauce simmers, heat the remaining 1 tablespoon of ghee or olive oil in a separate pan over medium heat. Add the paneer cubes and cook until lightly golden brown on all sides, about 5-7 minutes. Season lightly with a pinch of salt.
6. Cook the riced cauliflower: In another skillet, heat a small amount of oil over medium heat. Add the riced cauliflower and cook for 5-7 minutes until tender, stirring occasionally. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
7. Add the browned paneer to the sauce and simmer for another 5 minutes to allow the paneer to absorb the flavors. Taste and adjust seasoning as needed.
8. Serve the Paneer Lababdar warm over the cauliflower rice pilaf, garnished with optional fresh cilantro.

Notes

For best flavor, let the sauce simmer for at least 15-20 minutes. Paneer can be shallow-fried or air-fried until golden before adding to the sauce.

Nutrition (per serving)

• Calories: 520
• Protein: 22.5 g
• Carbohydrates: 20.1 g
• Fat: 42.1 g
• Fiber: 6.8 g
• Sodium: 710 mg
• Saturated Fat: 25.1 g
• Sugar: 7 g
• Cholesterol: 105 mg