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15 Keto Indian-Inspired Recipes

If you’re craving the bold flavors of Indian cuisine while staying low-carb, these keto Indian-inspired recipes are exactly what you need.

Traditional Indian cooking is packed with aromatic spices, rich sauces, and satisfying meals that can easily be adapted into a keto lifestyle with a few smart ingredient swaps. Whether you’re looking for quick weeknight dinners, high-protein lunches, or comforting family meals, this collection offers plenty of delicious options.

From creamy curries to flavorful grilled dishes, these beginner-friendly keto recipes deliver authentic-inspired taste without the extra carbs, making healthy eating both exciting and incredibly satisfying.

1. Keto Butter Chicken

Creamy, rich, and packed with warm Indian spices, this keto butter chicken delivers restaurant-quality flavor without the added sugar or high-carb ingredients. Tender chicken simmers in a buttery tomato cream sauce that’s perfect for pairing with cauliflower rice.

This comforting dish is ideal for weeknight dinners, meal prep, or serving guests who love bold flavors.

Ingredients

  • 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon garam masala
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup tomato puree
  • 1 cup heavy cream
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh lemon juice
  • Fresh cilantro, chopped for garnish

Instructions

  1. Heat butter and olive oil in a large skillet over medium heat.
  2. Add onions and cook for 5 minutes until softened.
  3. Stir in garlic and ginger and cook for 1 minute.
  4. Add cumin, garam masala, paprika, turmeric, chili powder, salt, and pepper.
  5. Add chicken pieces and cook for about 6 minutes until lightly browned.
  6. Stir in tomato puree and tomato paste.
  7. Simmer uncovered for 12 minutes.
  8. Pour in heavy cream and stir until smooth.
  9. Simmer another 8 minutes until the sauce thickens and the chicken is fully cooked.
  10. Stir in lemon juice and garnish with fresh cilantro before serving.

2. Keto Palak Paneer

This creamy spinach and paneer dish is packed with flavor, healthy fats, and protein. The silky spinach sauce coats every cube of paneer, creating a comforting meal that’s naturally low in carbs.

Serve it for lunch, dinner, or alongside keto naan for a satisfying Indian-inspired feast.

Ingredients

  • 14 ounces paneer, cubed
  • 2 tablespoons ghee
  • 1 tablespoon butter
  • 1 small onion, chopped
  • 4 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 green chili, finely chopped
  • 16 ounces fresh spinach
  • ½ cup heavy cream
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • 1 teaspoon garam masala
  • ½ teaspoon coriander powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Heat ghee in a skillet and lightly brown the paneer cubes. Remove and set aside.
  2. In the same pan, cook onions until soft.
  3. Add garlic, ginger, and green chili. Cook for 1 minute.
  4. Add spinach and cook until wilted.
  5. Blend the spinach mixture until smooth.
  6. Return the puree to the skillet.
  7. Stir in cumin, turmeric, coriander, garam masala, salt, and pepper.
  8. Add heavy cream and mix well.
  9. Fold in the paneer cubes.
  10. Simmer for 5 to 7 minutes before serving warm.

3. Keto Chicken Tikka Skewers

These juicy grilled chicken tikka skewers are marinated in yogurt, spices, and lemon juice for incredible flavor. They’re smoky, tender, and naturally keto-friendly.

Perfect for backyard grilling, meal prep, or serving with a cucumber salad and mint chutney.

Ingredients

  • 2 pounds boneless chicken thighs, cubed
  • ¾ cup plain full-fat Greek yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 4 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 2 teaspoons garam masala
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Fresh cilantro for garnish

Instructions

  1. Combine yogurt, lemon juice, olive oil, garlic, ginger, and all spices in a large bowl.
  2. Add chicken and coat evenly.
  3. Cover and refrigerate for at least 4 hours or overnight.
  4. Thread chicken onto skewers.
  5. Preheat grill to medium-high heat.
  6. Grill skewers for 12 to 15 minutes, turning every few minutes.
  7. Cook until the chicken reaches an internal temperature of 165°F.
  8. Garnish with fresh cilantro before serving.

4. Keto Cauliflower Vegetable Korma

This creamy vegetable korma replaces potatoes with cauliflower while keeping all the fragrant spices and rich coconut flavor that make the dish so comforting.

It’s an excellent vegetarian keto dinner that feels indulgent while staying low in carbohydrates.

Ingredients

  • 1 medium cauliflower, cut into florets
  • 1 zucchini, chopped
  • 1 cup mushrooms, sliced
  • 2 tablespoons ghee
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 cup full-fat coconut milk
  • ¼ cup heavy cream
  • 1 tablespoon tomato paste
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon coriander powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh cilantro for garnish

Instructions

  1. Heat ghee in a large skillet.
  2. Cook onions for 5 minutes until softened.
  3. Add garlic and ginger and cook for 1 minute.
  4. Stir in all the spices.
  5. Add cauliflower, zucchini, and mushrooms.
  6. Cook for 6 minutes, stirring occasionally.
  7. Add tomato paste and coconut milk.
  8. Simmer for 12 minutes until vegetables become tender.
  9. Stir in heavy cream and cook another 3 minutes.
  10. Garnish with cilantro and serve warm.

5. Keto Egg Curry

This rich and mildly spicy egg curry features perfectly cooked eggs in a creamy tomato-based gravy infused with classic Indian-inspired spices. It’s simple to make and incredibly filling.

Serve it over cauliflower rice for a comforting keto meal that’s perfect for busy weeknights.

Ingredients

  • 6 large eggs
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 cup tomato puree
  • ½ cup heavy cream
  • 1 tablespoon tomato paste
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh cilantro for garnish

Instructions

  1. Boil the eggs for 10 minutes, then cool, peel, and set aside.
  2. Heat butter and olive oil in a skillet over medium heat.
  3. Cook onions until soft, about 5 minutes.
  4. Add garlic and ginger and cook for 1 minute.
  5. Stir in cumin, garam masala, turmeric, paprika, chili powder, salt, and pepper.
  6. Add tomato puree and tomato paste, then simmer for 8 minutes.
  7. Stir in heavy cream until the sauce becomes smooth.
  8. Gently add the boiled eggs, coating them with the sauce.
  9. Simmer for another 5 minutes to allow the flavors to develop.
  10. Garnish with chopped cilantro and serve hot with cauliflower rice or keto flatbread.

6. Keto Coconut Chicken Curry

This creamy coconut chicken curry is rich, mildly spiced, and loaded with comforting Indian-inspired flavors. Tender chicken simmers in a velvety coconut sauce that makes every bite satisfying while keeping carbs low.

It’s an excellent weeknight dinner that’s easy enough for beginners yet impressive enough for guests.

Ingredients

  • 2 pounds boneless, skinless chicken thighs, cut into chunks
  • 2 tablespoons coconut oil
  • 1 small onion, finely diced
  • 4 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • ¼ teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 tablespoon tomato paste
  • 1 can (13.5 ounces) full-fat coconut milk
  • ½ cup chicken broth
  • 1 tablespoon fresh lemon juice
  • Fresh cilantro, chopped

Instructions

  1. Heat coconut oil in a large skillet over medium heat.
  2. Cook the onion until soft, about 5 minutes.
  3. Add garlic and ginger and sauté for 1 minute.
  4. Stir in the cumin, coriander, garam masala, turmeric, paprika, cayenne, salt, and pepper.
  5. Add the chicken and cook until lightly browned.
  6. Mix in the tomato paste.
  7. Pour in the coconut milk and chicken broth.
  8. Simmer uncovered for 18–20 minutes until the chicken is cooked through and the sauce thickens.
  9. Stir in lemon juice.
  10. Garnish with cilantro and serve over cauliflower rice.

7. Keto Lamb Keema

This flavorful ground lamb dish is packed with aromatic spices and finished with fresh herbs for an authentic-inspired taste. The rich, savory texture makes it a comforting low-carb meal that’s perfect for meal prep.

Serve it with cauliflower rice or wrapped in crisp lettuce leaves for a hearty keto dinner.

Ingredients

  • 2 pounds ground lamb
  • 2 tablespoons ghee
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 small green chili, minced
  • 1 teaspoon cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons tomato paste
  • ½ cup diced tomatoes
  • ¼ cup chicken broth
  • 2 tablespoons chopped cilantro

Instructions

  1. Heat ghee in a large skillet over medium-high heat.
  2. Cook onions until softened.
  3. Add garlic, ginger, and green chili and cook for 1 minute.
  4. Stir in all the spices.
  5. Add the ground lamb and cook until browned.
  6. Mix in tomato paste and diced tomatoes.
  7. Pour in chicken broth and stir well.
  8. Reduce heat and simmer for 15 minutes until thickened.
  9. Sprinkle with cilantro.
  10. Serve hot with cauliflower rice or keto naan.

8. Keto Tandoori Salmon

This tandoori-inspired salmon combines smoky spices with a creamy yogurt marinade that keeps the fish tender and juicy. Every bite is packed with bold flavor while remaining light and keto-friendly.

It’s a quick, healthy dinner that’s perfect for busy evenings or weekend grilling.

Ingredients

  • 4 salmon fillets
  • ½ cup plain full-fat Greek yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon paprika
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • ½ teaspoon turmeric
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh cilantro
  • Lemon wedges for serving

Instructions

  1. In a bowl, combine yogurt, lemon juice, olive oil, garlic, ginger, and spices.
  2. Coat the salmon fillets evenly with the marinade.
  3. Refrigerate for at least 30 minutes.
  4. Preheat the oven to 400°F or heat an outdoor grill.
  5. Bake for 12–15 minutes or grill for about 10 minutes until the salmon flakes easily.
  6. Garnish with cilantro and serve with lemon wedges.

9. Keto Paneer Tikka

Paneer cubes are marinated in a creamy blend of yogurt and Indian-inspired spices before being roasted until beautifully golden. The result is smoky on the outside and soft inside with irresistible flavor.

These protein-rich bites are perfect as an appetizer, snack, or light keto meal.

Ingredients

  • 16 ounces paneer, cut into cubes
  • ½ cup plain full-fat Greek yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 3 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • 1 bell pepper, cut into chunks
  • 1 small red onion, cut into chunks
  • Fresh cilantro

Instructions

  1. Mix yogurt, olive oil, lemon juice, garlic, ginger, and spices in a bowl.
  2. Add paneer, bell pepper, and onion, tossing to coat well.
  3. Marinate for at least 1 hour.
  4. Thread paneer and vegetables onto skewers.
  5. Bake at 425°F for 18–20 minutes or grill until lightly charred.
  6. Turn halfway through cooking.
  7. Garnish with cilantro before serving.

10. Keto Shrimp Masala

This quick shrimp masala features succulent shrimp cooked in a rich tomato cream sauce infused with fragrant Indian-inspired spices. It’s ready in under 30 minutes, making it an ideal weeknight meal.

Serve it with cauliflower rice or sautéed vegetables for a satisfying low-carb dinner.

Ingredients

  • 1½ pounds large shrimp, peeled and deveined
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 4 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 cup tomato puree
  • ½ cup heavy cream
  • 1 tablespoon tomato paste
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon turmeric
  • ½ teaspoon chili powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh cilantro, chopped

Instructions

  1. Heat butter and olive oil in a skillet over medium heat.
  2. Cook onions until softened.
  3. Add garlic and ginger and sauté for 1 minute.
  4. Stir in the garam masala, cumin, paprika, turmeric, chili powder, salt, and pepper.
  5. Add tomato puree and tomato paste and simmer for 8 minutes.
  6. Stir in the heavy cream until smooth.
  7. Add the shrimp and cook for 3–5 minutes until pink and fully cooked.
  8. Remove from heat immediately to avoid overcooking.
  9. Garnish with chopped cilantro.
  10. Serve warm with cauliflower rice or steamed low-carb vegetables.

11. Keto Chicken Saag

This creamy chicken saag combines juicy chicken with a smooth spinach sauce seasoned with classic Indian-inspired spices. It’s hearty, nutritious, and naturally low in carbs while delivering rich, comforting flavors.

Serve it for a cozy family dinner with cauliflower rice or keto flatbread.

Ingredients

  • 2 pounds boneless, skinless chicken thighs, cubed
  • 2 tablespoons ghee
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 green chili, finely chopped (optional)
  • 10 ounces fresh spinach
  • 1 cup heavy cream
  • 1 teaspoon cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh cilantro for garnish

Instructions

  1. Heat the ghee in a large skillet over medium heat.
  2. Sauté the onion until soft, about 5 minutes.
  3. Add garlic, ginger, and green chili and cook for 1 minute.
  4. Add the spinach and cook until wilted.
  5. Blend the spinach mixture until smooth and set aside.
  6. In the same skillet, brown the chicken for 5–6 minutes.
  7. Stir in cumin, coriander, garam masala, turmeric, paprika, salt, and pepper.
  8. Return the spinach puree to the skillet and mix well.
  9. Stir in the heavy cream and simmer for 10 minutes until the chicken is fully cooked.
  10. Garnish with cilantro and serve warm.

12. Keto Beef Vindaloo

This bold and flavorful beef vindaloo delivers tender beef in a spicy, tangy sauce infused with aromatic Indian-inspired spices. Slow simmering creates melt-in-your-mouth meat with incredible depth of flavor.

It’s perfect for anyone who enjoys a little heat and wants a satisfying keto comfort meal.

Ingredients

  • 2 pounds beef chuck, cut into cubes
  • 2 tablespoons avocado oil
  • 1 small onion, diced
  • 5 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon tomato paste
  • 1 cup crushed tomatoes
  • 1 cup beef broth
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  1. Heat oil in a Dutch oven over medium-high heat.
  2. Brown the beef cubes in batches and set aside.
  3. Cook the onion until softened.
  4. Add garlic and ginger and sauté for 1 minute.
  5. Stir in all the spices and tomato paste.
  6. Add crushed tomatoes, vinegar, and beef broth.
  7. Return the beef to the pot and stir well.
  8. Cover and simmer on low for 1½ to 2 hours until the beef is fork tender.
  9. Remove the lid for the last 10 minutes if a thicker sauce is desired.
  10. Serve hot with cauliflower rice.

13. Keto Coconut Fish Curry

Tender white fish gently cooks in a fragrant coconut curry sauce filled with warming spices and fresh herbs. The sauce is creamy, light, and perfectly complements the delicate texture of the fish.

This easy recipe is ideal for a quick weeknight dinner that feels restaurant-worthy.

Ingredients

  • 1½ pounds cod, halibut, or mahi-mahi, cut into large pieces
  • 2 tablespoons coconut oil
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon tomato paste
  • 1 can (13.5 ounces) full-fat coconut milk
  • ½ cup chicken or seafood broth
  • 1 teaspoon cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • ½ teaspoon turmeric
  • ½ teaspoon paprika
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh cilantro for garnish

Instructions

  1. Heat coconut oil in a large skillet.
  2. Cook the onion until translucent.
  3. Add garlic and ginger and cook for 1 minute.
  4. Stir in cumin, coriander, garam masala, turmeric, paprika, salt, and pepper.
  5. Add tomato paste and cook for another minute.
  6. Pour in coconut milk and broth, then simmer for 8 minutes.
  7. Carefully place the fish pieces into the sauce.
  8. Cover and cook for 6–8 minutes until the fish flakes easily.
  9. Spoon the sauce over the fish before serving.
  10. Garnish with fresh cilantro.

14. Keto Chicken Korma

This luxurious chicken korma features tender chicken simmered in a rich, creamy sauce made with warm spices and almond flour for extra richness without unnecessary carbs.

It’s a comforting dinner that’s perfect for holidays, family gatherings, or cozy evenings at home.

Ingredients

  • 2 pounds boneless, skinless chicken thighs, cubed
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 small onion, finely diced
  • 4 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 cup heavy cream
  • ½ cup full-fat coconut milk
  • 2 tablespoons almond flour
  • 1 tablespoon tomato paste
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • ½ teaspoon coriander powder
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • Chopped cilantro for garnish

Instructions

  1. Heat butter and olive oil in a large skillet.
  2. Cook the onion until soft.
  3. Add garlic and ginger and cook for 1 minute.
  4. Stir in the spices and almond flour.
  5. Add the chicken and brown for 5–6 minutes.
  6. Mix in the tomato paste.
  7. Pour in the heavy cream and coconut milk.
  8. Simmer uncovered for 18 minutes until the sauce thickens and the chicken is cooked through.
  9. Taste and adjust seasoning if needed.
  10. Garnish with fresh cilantro before serving.

15. Keto Masala Stuffed Bell Peppers

These colorful bell peppers are filled with a savory mixture of seasoned ground beef, cauliflower rice, cheese, and aromatic Indian-inspired spices. Every bite is hearty, cheesy, and packed with bold flavor.

They’re perfect for meal prep, family dinners, or an eye-catching low-carb main course.

Ingredients

  • 4 large bell peppers, halved and seeded
  • 1 pound ground beef
  • 2 cups cauliflower rice
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon grated ginger
  • 1 tablespoon tomato paste
  • 1 teaspoon garam masala
  • 1 teaspoon cumin
  • ½ teaspoon paprika
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1½ cups shredded mozzarella cheese
  • Fresh cilantro, chopped

Instructions

  1. Preheat the oven to 375°F.
  2. Arrange the bell pepper halves in a baking dish.
  3. Heat olive oil in a skillet over medium heat.
  4. Cook the onion until softened, then add garlic and ginger.
  5. Add the ground beef and cook until browned.
  6. Stir in cauliflower rice, tomato paste, and all the spices.
  7. Cook for 5–6 minutes until the cauliflower rice is tender.
  8. Mix in half of the mozzarella cheese.
  9. Fill each pepper half with the beef mixture and top with the remaining cheese.
  10. Bake for 25–30 minutes until the peppers are tender and the cheese is melted and golden. Garnish with chopped cilantro before serving.

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