Keto Paneer Kofta

Keto Paneer Kofta

Keto Paneer Kofta 

Winter months are a perfect time to enjoy steaming hot dishes, just like the one we have for you today. This Keto Paneer Kofta recipe in creamy korma sauce makes a truly marvelous meal. 

This recipe can be served with some cauliflower rice or in a keto tortilla/wrap and tastes absolutely amazing. This dense and rich recipe is a great addition to your list of Keto recipes, and would help you enjoy a delightful meal without the fear of pulling yourself out of ketosis, 

Nutritional values (per serving)
  • Net carbs: 9.3 grams
  • Protein: 16.4 grams
  • Fat: 29 grams
  • Calories: 372 kcal

Time Taken: 70 MInutes 

Servings: 4



Kofta Balls

  • 1 large zucchini (300 g)
  • Half small yellow onion (35 g)
  • 2 garlic cloves, minced
  • 1 tbsp chopped parsley
  • Half tsp sea salt
  • 1.5 tbsp psyllium husks (6 g)
  • 3 tbsp lupin flakes (27 g)
  • Half tsp ground cumin
  • One pack paneer cheese (200 g)
  • One fourth tsp ground coriander
  • Half tsp black pepper

Korma Sauce

  • Half small yellow onion (35 g)
  • 2 medium tomatoes (150 g)
  • 2 tbsp unsweetened shredded coconut (12 g)
  • One fourth cup water (60 ml)
  • 2 cloves garlic
  • 2 tsp grated ginger
  • A small green chile pepper (5 g)
  • One fourth tsp fennel seeds
  • Half tsp turmeric
  • 2 bay leaves
  • Half tsp cinnamon
  • One third cup coconut cream (80 g)
  • Half tsp garam masala
  • 1 tbsp virgin coconut oil (15 ml)
  • sea salt, to taste
  • tsp coriander powder

To serve (optional):

  • fresh cilantro
  • full-fat Greek yogurt or sour cream
  • shirataki rice, cauliflower rice, or keto tortillas
  • To prepare the koftas, grate the paneer and zucchini by hand or in a food processor.
  • Add all kofta ingredients to a food processor, and grind until combined and broken down to the size of rough breadcrumbs.
  • Place in the refrigerator for at least half an hour.
  • Preheat oven to 180 °C/ 355 °F.Remove the mixture from the fridge and convert it into 20 small balls 
  • Place on a greased tray, and bake 30 minutes, turning halfway through.
  • Make the sauce while the koftas are baking. Add the onion, tomato, chili, fennel seeds, ginger, garlic, coconut and water to a high-powdered blender and blend until smooth.
  • Now add the oil to a skillet over medium heat. Add bay leaves and cook for a few seconds. Add the ground spices and whisk in, stirring a few times to coat, and then add the tomato mixture.
  • Then add the coconut cream and mix to combine.
  • Next, cook for 8 to 10 minutes, stirring occasionally so the onion gets well roasted. Season with salt to taste.
  • The koftas are perfect if quickly panfried to reheat.
  • These koftas can be served on their own topped with a spoonful of the korma sauce. Serve with some steamed greens, on top of some cauliflower rice, or in a keto tortilla/wrap.

We love this recipe and we know you will too. This is as easy as it gets, so what is your excuse now? Get yourself started today and Stay tuned for more such keto weight loss journeys, health content, and recipes! Also, don\’t forget to follow us on Instagram for the daily dose of the Keto Lifestyle.

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