Exotic LCHF foods from your Local Indian/PAkistani Restaurant
kshatriyo
Posts: 134 Member
I learned how to cook Indian food before I went low carb, and found some very pleasant surprises I'm still allowed to eat.
Chili Paneer. This dish is basically fried cheese with some bell pepper and onion and spice. It still has some carbs but definitely a pass for high fat. And it's very tasty.
Butter Chicken (based with heavy cream and you can go strict on the onions and tomatoes to make it low carb). The magic flavors in this dish are chili, cumin, coriander, garlic, ginger, and fenugreek. When I make butter chicken, everyone comes to my party. You can also thicken a curry sauce with ground nuts (traditionally uses cashews but almond flour is perfectly acceptable in my book)
Tandoori chicken-perfect low carb meal.
Chili Paneer. This dish is basically fried cheese with some bell pepper and onion and spice. It still has some carbs but definitely a pass for high fat. And it's very tasty.
Butter Chicken (based with heavy cream and you can go strict on the onions and tomatoes to make it low carb). The magic flavors in this dish are chili, cumin, coriander, garlic, ginger, and fenugreek. When I make butter chicken, everyone comes to my party. You can also thicken a curry sauce with ground nuts (traditionally uses cashews but almond flour is perfectly acceptable in my book)
Tandoori chicken-perfect low carb meal.
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Replies
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Thanks for this! I love Indian food.
Paneer is delicious and I love anything out of the tandoori oven
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Now I want Indian food. Dang. I love butter chicken, but the paneer sounds wonderful too.0
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Yes!! I love Indian food. It's so tasty and full of flavour that I don't even miss the rice and poppadoms 0
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I LOVE paneer but have never had butter chicken. Clearly, I need to try it!
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I seriously have to get back to this... I miss my Indian food. I have a huge spice box at home and do all my own spice mixes from scratch but it is so time consuming to do all the dryfry, mixing, grinding, and then specialized oil/spice drizzle toppings. I've just gotten lazy these days. Favorite is a Beef Vindaloo w/o potatoes. DH & I love the tanginess that offsets the richness of the beef & sauce. Second favorite thing is Saag & Paneer.0
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We were talking about Butter Chicken a week or so ago in the forum. Someone posted a recipe but I have this one (below) on the stove now. I'm one to follow the recipe the 1st time I make it but I did remove the skin from the chicken before marinating and cooking and used cashews versus almonds. Both just my preference:
http://cooking.nytimes.com/recipes/1016754-butter-chicken
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Butter chicken with oopsie rolls instead of naan bread is usually what I make! You can sprinkle garlic on the rolls for garlic "naan".0
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My husband used to make the most awesome whole wheat chappatis while I cooked the rest of the meal. Previous life of course, lol. I DO miss them.0
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