7 Low-Carb Indian Food Recipes to Make (2024)

The cheese makes for a crispy samosa

There are many diets that people follow. One of those is a low-carb one.

A low-carb diet is one that limits carbohydrates. They are primarily found in sugary foods, pasta and bread.

Instead of eating carbohydrates, you eat whole foods including natural proteins, fats and vegetables.

A low-carb diet may be seen as the same as a keto diet but the main difference is carbohydrate intake.

On a low-carb diet, you typically eat between 50 and 150 grams of carbs per day. On a keto diet, daily carb intake is fewer than 50 grams.

Low-carb diets can result in weight loss.

When it comes to Indian food, it can be quite high in carbs. Fortunately, there are ways to reduce the number of carbohydrates.

Here are seven low-carb Indian food recipes to try out.

Vegetable Samosa

Vegetable samosas are very popular within Indian cuisine but are typically loaded with carbohydrates.

This low-carb version uses dough that is made from mozzarella cheese and almond flour, lightly seasoned with salt and cumin.

The cheese makes for a crispy samosa as long as it is part-skim and not fresh.

When combined with the filling, it makes for a healthier, but flavourful appetiser.

Ingredients

• 1 tbsp butter
• 170g cauliflower, finely chopped
• 1 Onion, finely chopped
• 1 tbsp ginger, minced
• ½ tsp coriander powder
• 1 tsp garam masala
• 1 tsp cumin powder
• ¼ tsp cumin seeds
• ¼ tsp red chilli flakes
• ¼ cup coriander, chopped
• Salt to taste

For the Dough

• ¾ cup super-fine almond flour
• ¼ tsp cumin
• Salt to taste
• 225g part-skim mozzarella cheese, finely grated

Method

1. Heat a large pan over medium heat and add the butter. When it has melted, add the onions and cauliflower.
2. Add the salt then cook until the vegetables start to brown and are cooked through.
3. Stir in the ginger, coriander, garam masala, cumin powder, cumin seeds and chilli flakes. Cook for around two minutes then turn off the heat.
4. Add the coriander then set aside.
5. Preheat the oven to 190°C.
6. To make the dough, fill a large saucepan with around two inches of water and place a mixing bowl on top.
7. Bring the water to a simmer over high heat then turn the heat to low.
8. Add the almond flour, cumin, salt and cheese to the mixing bowl and stir.
9. Stir continuously until the cheese melts and the mixture forms a dough.
10. Turn the dough out onto a piece of baking paper and knead a few times. Shape into a rectangle and cover with another baking sheet. Roll into a rectangle around eight inches wide and 16 inches long.
11. Cut in half lengthwise, then in half cross-wise. Cut each of the four sections in half cross-wise to form eight four-inch squares.
12. Assemble the samosas by spooning the filling onto the centre of each square, dividing equally.
13. Fold diagonally to form triangles and pinch the edges closed.
14. Place one of the pieces of baking paper used to roll out the dough onto a baking sheet, then place the samosas on the sheet.
15. Make small steam holes in each samosa. Bake for around 15 minutes or until golden brown.

This recipe was inspired by Simply So Healthy.

Butter Chicken

This low-carb butter chicken recipe is made differently from the normal version.

In a pressure cooker, all the ingredients are added except for the cream. The chicken is added on top before it is cut into pieces.

The cooked sauce is blended before it is served.

Ingredients

• 680g chicken thighs
• 2 tbsp butter
• 1 Green chilli
• 1 tsp cumin seeds
• ½ Onion, cut into large pieces
• 1 tbsp ginger, minced
• 1 tbsp garlic, minced
• 4 Tomatoes, cut into large pieces
• ¼ cup cashew nuts
• 2 tbsp dried fenugreek leaves
• ¼ cup water
• ¼ cup cream (heavy whipping/coconut)
• 1 tbsp honey
• Coriander, to garnish

For the Spices

• ½ turmeric
• 1 tsp coriander
• 1 tsp chilli powder
• ½ tsp garam masala
• 1 tsp salt

Whole Spices

• 5 Green cardamom
• 2 Black cardamom
• 1 tsp peppercorns
• 1 tsp cloves
• Two-inch cinnamon stick

Method

1. To make a spice pouch, place the whole spices into a cheesecloth and tie it up.
2. In a pressure cooker, add all the ingredients and spice pouch, except for the chicken, cream, honey and coriander.
3. Place the chicken on top. Close the lid with the vent in the sealing position.
4. Pressure cook for eight minutes. When it whistles, naturally release the pressure for 10 minutes, then manually release.
5. Carefully remove the spice pouch and chicken.
6. Blend the remaining ingredients into a smooth sauce.
7. Stir the cream and honey into the sauce.
8. Cut the chicken into smaller pieces and return to the pressure cooker. Stir then garnish with coriander and serve with cauliflower rice.

This recipe was adapted from Piping Pot Curry.

Chicken Tikka Skewers

Another low-carb option to make are these chicken tikka skewers.

Pieces of chicken are marinated in yoghurt along with an array of spices and grilled.

The result is incredibly tender and juicy chicken. It is a favourite that tastes great alongside fresh raita.

Ingredients

• 1.3kg boneless, skinless chicken breast or thighs
• 3 tbsp ginger-garlic paste
• 1 tsp chilli powder
• 1½ tsp turmeric
• 1½ tsp cumin
• 1½ tsp coriander
• 1 tbsp garam masala
• ¼ tsp cardamom powder
• 1 cup plain yoghurt
• 1 Lime, juiced

Method

1. In a bowl, add the yoghurt, ginger-garlic paste, chilli powder, turmeric, cumin, coriander, garam masala and cardamom then mix.
2. Stir in the lime juice.
3. Cut the chicken into one-inch pieces then add to the marinade and mix well.
4. Cover the bowl and refrigerate for up to 24 hours.
5. Soak approximately 12 wooden skewers in water for up to 30 minutes. Remove the chicken from the refrigerator and allow it to come to room temperature.
6. Preheat the grill to medium-high and thoroughly oil the grill rack.
7. Thread the chicken onto the skewers but ensure they are not too packed.
8. Grill the skewers for around three minutes per side until the chicken has dark grill marks and the centre registers 165°C.

This recipe was inspired by A Communal Table.

Keto Chicken Korma

This chicken korma recipe is a low-carb version of the popular dish and perfect for those following a keto diet.

It has a subtle tanginess and is enriched with mild spices.

This curry is very tasty when served with cauliflower rice.

Ingredients

• 60g almond butter
• 3 Garlic cloves, peeled
• 1½ inch ginger, peeled and chopped
• 2½ tbsp ghee
• ½ Onion, minced
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp cumin powder
• 1 tsp turmeric
• 1 tsp chilli powder
• 3 Chicken breast, skinless and boneless, chopped
• 1/3 cup tomato sauce
• 1/3 cup chicken stock
• 1/3 cup coconut milk
• ½ cup unsweetened plain yoghurt

Method

1. Blend the garlic and ginger until smooth then set aside.
2. In a pan, heat the ghee then add the onions. Cook for around five minutes.
3. Mix in the garlic-ginger paste. Add the coriander, garam masala, cumin, turmeric and chilli powder. Stir until combined.
4. Add the chicken and cook for five minutes.
5. Pour in the tomato sauce and chicken stock. Heat until the stock starts to boil. Cover, reduce the heat and simmer for 15 minutes, stirring occasionally.
6. In a food processor add the almond butter, coconut milk and yoghurt. Blend until smooth.
7. Add the mixture to the chicken. Cover and simmer on low heat for around 12 minutes.
8. Serve with cauliflower rice.

This recipe was inspired by Beauty and the Foodie.

Paneer Makhani

With most curries, they can be tweaked to create a low-carb alternative and this paneer makhani is no exception.

It is a decadent vegetarian dish that consists of a spicy tomato-based sauce cooked in butter.

It is garnished with heavy whipping cream, making a creamy, spicy, tangy and sweet curry.

Ingredients

• 200g paneer
• 3 tbsp butter
• 1 Bay leaf
• ½ tsp cumin seeds
• ½ Onion, roughly chopped
• 2 Tomatoes, roughly chopped
• 1 Garlic clove, chopped
• ½ tsp ginger paste
• ½ tsp turmeric
• ¼ tsp garam masala
• 80ml heavy whipping cream
• Coriander leaves, to garnish
• Salt to taste
• 1/3 cup water

Method

1. Heat butter in a pan over medium heat then add the bay leaf and cumin seeds.
2. Add the onion, garlic and ginger and salt. Cook on medium-low heat for about 10 minutes until the onions have softened.
3. Add the tomatoes, coriander powder, turmeric and water. Cook for five minutes.
4. Remove the bay leaf then transfer the mixture into a blender. Blend until smooth.
5. Return the sauce to the pan and add the paneer. Simmer for five minutes.
6. Turn off the heat, add the cream and garam masala. Mix well.
7. Garnish with coriander and serve.

This recipe was inspired by Keto Diet App.

Stuffed Okra

This is a popular side dish and one for those who are looking for delicious, low-carb Indian food.

Stuffed okra, or bharwa bhindi, is where the okra is stuffed with a spicy and tangy masala filling.

This vegan and gluten-free dish is perfect alongside roti or paratha.

Ingredients

• 300g okra
• 2 tbsp oil
• ½ Lime

For the Stuffing

• 2 tbsp coriander powder
• 2tsp cumin powder
• 1 tsp dried mango powder
• 1 tsp red chilli powder
• 1 tsp garam masala
• ¼ tsp turmeric
• 1 tsp salt
• 2 tsp oil

Method

1. Wash the okra with water. Spread out onto kitchen paper and leave to air dry.
2. Once dried, partially slit each one lengthwise.
3. Mix all the stuffing spices in a bowl.
4. Take each okra and spoon in some of the spice mix. Repeat with each one.
5. Heat oil in a pan on medium heat then place the okra in a single layer. Heat for a few minutes then reduce the heat.
6. Cover with a lid then every three minutes, flip the okra until fully cooked.
7. Once done, squeeze lime juice on top and serve.

This recipe was inspired by Piping Pot Curry.

Keto Egg Curry

This keto egg curry is a rich South Indian dish perfect for a cold day.

Typically, this dish is fairly high in carbs. But reducing the amount of onion and garlic makes it a low-carb version and friendly for those following a keto diet.

Tomatoes provide a rich sauce while the array of spices give the dish its delicious flavour.

Ingredients

• 6 Hard-boiled eggs, peeled
• 450g tomatoes, chopped
• ¾ cup onions, chopped
• 4 tbsp olive oil, divided
• 1-inch piece of cinnamon
• 8 Curry leaves
• ½ cup water

For the Masala

• 1 Serrano pepper, seeded and chopped
• 2 Garlic cloves, roughly chopped
• 1 tbsp tomato puree
• 1 tsp chicken base
• 1 sprig of coriander
• ¾ tsp coriander powder

Method

1. In a food processor, grind all of the masala ingredients.
2. Heat a frying pan and add a tablespoon of oil. Fry the cinnamon stick and curry leaves until fragrant. Add the onions and cook until browned.
3. Fry the masala until the raw smell goes away.
4. Add the tomatoes and simmer until it begins to thicken. Pour in the remaining oil and season with salt.
5. Slice the eggs in half and gently add to the pan. Simmer until heated through.
6. Garnish with coriander and serve.

This recipe was inspired by Low Carb Maven.

These Indian dishes are perfect for those following a low-carb diet.

Many of them have minor changes, meaning that you will not notice the difference from their high-carb counterparts.

Offering layers of flavours, try these recipes out.