27+ Delicious Spring Indian Recipes to Brighten Your Table

Spring is the perfect time to embrace fresh, vibrant flavors, and what better way to celebrate the season than with a variety of mouth-watering Indian recipes?

As the weather warms up, lighter dishes that highlight seasonal vegetables, fragrant herbs, and aromatic spices come to the forefront of Indian cuisine.

In this article, we will take you on a culinary journey through 27+ delicious Indian spring recipes, from refreshing salads and soups to flavorful curries and rice dishes, that will make your spring meals both satisfying and healthful.

Get ready to awaken your taste buds with the essence of spring in every bite!

27+ Delicious Spring Indian Recipes to Brighten Your Table

With the arrival of spring, it’s time to switch up your usual meal routine and explore the bright, bold, and beautiful flavors of Indian cuisine.

Whether you’re preparing a traditional dish or trying a modern twist, these 27+ spring Indian recipes will provide you with a delicious and satisfying experience that embodies the season’s spirit.

So, grab your ingredients and get cooking—because the warmth of spring deserves to be savored with every meal!

Keto Palak (Spinach) and Paneer Curry

This low-carb, keto-friendly version of the classic Indian Palak Paneer incorporates fresh spinach and cubes of paneer cooked in a spiced, creamy gravy. It’s rich in nutrients, low in carbs, and provides a great source of protein from paneer, making it an ideal lunch choice for those following a keto diet. The dish is flavorful and comforting, perfect for spring with fresh greens in season.

Ingredients:

• 2 cups fresh spinach (palak), washed and chopped
• 200g paneer, cubed
• 1 tbsp ghee
• 1 onion, finely chopped
• 1 green chili, slit
• 1-inch ginger, grated
• 2 cloves garlic, minced
• 1 tomato, pureed
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 1/4 tsp red chili powder (optional)
• Salt to taste
• Fresh cream for garnish

Instructions:

1. Heat ghee in a pan, and add cumin seeds. Once they splutter, add chopped onions, green chili, ginger, and garlic. Sauté until the onions become golden brown.
2. Add the tomato puree and cook for 2-3 minutes until the oil begins to separate.
3. Stir in turmeric powder, cumin powder, garam masala, and red chili powder. Cook for another minute.
4. Add the chopped spinach and cook until it wilts. Then, blend the mixture into a smooth paste using an immersion blender or regular blender.
5. Return the paste to the pan and simmer on low heat for 5-7 minutes. Add paneer cubes and salt, and cook for 2 more minutes.
6. Garnish with a drizzle of fresh cream before serving.

This Keto Palak Paneer is a perfect combination of creamy and spiced flavors, making it an ideal keto lunch option. It’s rich in protein and healthy fats, while being incredibly low in carbs. The addition of fresh spinach boosts its nutritional profile, making it a healthy choice for the spring season. Pair it with a side of cauliflower rice or enjoy it on its own for a satisfying meal.

Keto Cauliflower Rice Pulao

This cauliflower rice pulao is a delicious low-carb, keto-friendly alternative to traditional biryani or rice pulao. It uses grated cauliflower as a substitute for rice, creating a light yet flavorful dish. Packed with aromatic spices and vegetables, it’s perfect for a fresh spring lunch that keeps you full without the carbs. It’s also quick and easy to make, ideal for those with a busy schedule.

Ingredients:

• 1 medium head of cauliflower (grated into rice-sized pieces)
• 1 tbsp coconut oil or ghee
• 1/2 cup chopped onion
• 1/2 cup chopped bell peppers
• 1/2 cup chopped tomatoes
• 1/4 cup peas (optional for keto)
• 1/2 tsp cumin seeds
• 1 bay leaf
• 1-inch cinnamon stick
• 2-3 cloves
• 1/4 tsp turmeric powder
• 1/2 tsp garam masala
• 1/4 tsp red chili powder (optional)
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Heat coconut oil or ghee in a large pan. Add cumin seeds, bay leaf, cinnamon stick, and cloves. Let them splutter for a few seconds.
2. Add the chopped onions and cook until they become soft and translucent.
3. Stir in the bell peppers, tomatoes, and peas (if using). Cook for another 2-3 minutes.
4. Add turmeric powder, garam masala, red chili powder, and salt. Stir well to coat the vegetables with the spices.
5. Add the grated cauliflower and mix thoroughly. Cook the cauliflower rice on low heat for 5-7 minutes, stirring occasionally, until it softens but still maintains its texture.
6. Garnish with fresh coriander leaves and serve.

Cauliflower Rice Pulao is a wonderful springtime dish that’s both light and satisfying. The cauliflower rice gives the feel of traditional pulao while keeping the carb count low. The rich mix of spices and fresh veggies enhances the flavors, making it a perfect choice for a keto lunch. This dish is full of antioxidants and fiber, which makes it both healthy and delicious.

Keto Masala Zucchini Fritters

These zucchini fritters are a fantastic keto-friendly snack or lunch option. Zucchini is naturally low in carbs and high in water content, making it ideal for a low-carb diet. Combined with a mix of Indian spices and chickpea flour (besan), these fritters are crispy, flavorful, and full of nutrients. They’re perfect for enjoying fresh zucchini available in spring while maintaining a low-carb diet.

Ingredients:

• 2 medium zucchinis, grated
• 1/4 cup chickpea flour (besan)
• 1/4 cup grated paneer
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder
• 1 tbsp chopped fresh cilantro
• Salt to taste
• 1-2 tbsp olive oil for frying

Instructions:

1. Grate the zucchinis and squeeze out the excess water using a clean cloth or your hands.
2. In a mixing bowl, combine the grated zucchini, chickpea flour, grated paneer, cumin powder, coriander powder, turmeric, red chili powder, cilantro, and salt. Mix everything thoroughly until a dough-like consistency forms.
3. Heat olive oil in a pan over medium heat. Shape the zucchini mixture into small patties.
4. Fry the patties in the hot oil until they are golden and crispy on both sides, about 3-4 minutes per side.
5. Remove the fritters from the pan and place them on a paper towel to absorb excess oil.

Keto Masala Zucchini Fritters are an excellent way to enjoy the flavors of spring while sticking to your low-carb keto lifestyle. The crispy texture of the fritters combined with the warmth of Indian spices makes for a satisfying, savory dish. These fritters are high in fiber and protein, and low in carbs, making them the perfect light yet filling meal for a keto lunch.

Keto Baingan Bharta (Smoked Eggplant Curry)

Baingan Bharta is a smoky, flavorful dish made with roasted eggplants. The eggplant is mashed and cooked with Indian spices to create a rich, low-carb curry. This dish is full of healthy fats, fiber, and antioxidants, making it a perfect keto-friendly meal for spring. The smoky flavor from the roasted eggplant adds depth to the dish, while the spices create a beautiful balance.

Ingredients:

• 2 medium-sized eggplants (baingan)
• 1 tbsp ghee
• 1 onion, finely chopped
• 1 tomato, pureed
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp coriander powder
• 1/4 tsp red chili powder
• Salt to taste
• Fresh cilantro leaves for garnish

Instructions:

1. Roast the eggplants directly on an open flame or in the oven at 400°F (200°C) for 30 minutes, until the skin is charred and the flesh is soft. Once roasted, peel off the skin and mash the pulp.
2. Heat ghee in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
3. Add tomato puree and cook for 3-4 minutes, then add turmeric, garam masala, coriander powder, red chili powder, and salt. Cook for 2 more minutes.
4. Add the mashed eggplant to the pan and stir well. Simmer for 5-7 minutes, allowing the flavors to blend.
5. Garnish with fresh cilantro leaves and serve.

Keto Baingan Bharta is a great way to enjoy a smoky, rich curry while staying within your carb limits. The roasted eggplant adds a unique flavor, and the combination of spices creates a satisfying dish. This low-carb recipe is ideal for spring, offering a flavorful and healthy option for lunch.

Keto Tandoori Chicken Salad

Tandoori Chicken Salad is a light yet filling dish that combines the smoky flavors of tandoori chicken with fresh spring vegetables. Marinated chicken is grilled and served over a bed of lettuce, cucumber, and other veggies. This salad is high in protein, full of fresh, crisp vegetables, and bursting with bold tandoori spices, making it a perfect keto-friendly lunch option.

Ingredients:

• 2 chicken breasts, boneless and skinless
• 2 tbsp Greek yogurt
• 1 tbsp tandoori masala
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/4 tsp chili powder
• Salt to taste
• 1 tbsp olive oil for grilling
• 2 cups mixed salad greens (lettuce, arugula, etc.)
• 1 cucumber, sliced
• 1 small red onion, thinly sliced
• 1/4 cup fresh coriander leaves for garnish

Instructions:

1. In a bowl, mix Greek yogurt, tandoori masala, cumin, coriander, turmeric, chili powder, and salt. Coat the chicken breasts in this marinade and refrigerate for at least 1 hour.
2. Preheat the grill or grill pan. Brush the chicken breasts with olive oil and grill them for 5-7 minutes on each side, until cooked through and slightly charred.
3. Slice the grilled chicken into strips.
4. Arrange the salad greens, cucumber, and onion on a plate. Top with the grilled chicken strips.
5. Garnish with fresh coriander leaves and serve with a squeeze of lemon.

eto Tandoori Chicken Salad is a refreshing and satisfying lunch that brings together smoky chicken with the crunch of fresh vegetables. It’s packed with protein, healthy fats, and flavor, while being completely low-carb. The combination of tandoori spices with fresh salad ingredients makes this dish both flavorful and nutritious.

Keto Cabbage Stir-Fry with Peanuts

This simple yet delicious stir-fried cabbage dish is a keto-friendly Indian recipe, perfect for a light spring lunch. The cabbage is stir-fried with peanuts and a mix of spices, creating a crunchy, flavorful dish that’s rich in fiber and healthy fats. This dish is quick to prepare and offers a great way to include more veggies in your keto diet.

Ingredients:

• 2 cups shredded cabbage
• 1/4 cup roasted peanuts
• 1 tbsp ghee
• 1/2 tsp mustard seeds
• 1/4 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/4 tsp red chili powder
• Salt to taste
• 1/4 tsp asafoetida (hing)
• Fresh cilantro for garnish

Instructions:

1. Heat ghee in a pan and add mustard seeds. Once they splutter, add asafoetida, followed by cumin powder, turmeric, and red chili powder.
2. Add the shredded cabbage to the pan and stir well. Cook on medium heat for 5-7 minutes until the cabbage softens slightly but remains crunchy.
3. Stir in the roasted peanuts and cook for another 2 minutes.
4. eto Cabbage Stir-Fry with Peanuts is an easy-to-make, flavorful dish that’s low in carbs and full of crunch. The peanuts add a nutty richness, while the spices enhance the flavor profile. This dish is perfect for those looking for a healthy, fiber-packed, keto-friendly lunch option.

Keto Methi (Fenugreek) Thepla

Methi Thepla is a traditional Gujarati flatbread made with fenugreek leaves and spices. This keto version uses almond flour and coconut flour to make a low-carb dough, while retaining the flavor of the aromatic methi leaves. The result is a delicious, soft, and flavorful flatbread that’s perfect for a low-carb lunch.

Ingredients:

• 1 cup almond flour
• 2 tbsp coconut flour
• 1/2 cup fresh fenugreek leaves (methi), chopped
• 1/4 tsp cumin seeds
• 1/4 tsp ajwain (carom seeds)
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/4 tsp red chili powder
• Salt to taste
• Water (as needed)
• Ghee for frying

Instructions:

1. In a bowl, mix the almond flour, coconut flour, cumin seeds, ajwain, turmeric, garam masala, red chili powder, and salt.
2. Add the chopped fenugreek leaves and mix well.
3. Gradually add water to form a dough. The dough should be firm but pliable.
4. Divide the dough into small balls and roll them out into thin flatbreads.
5. Heat ghee in a pan and cook the theplas on both sides until golden brown and crisp.
6. Serve warm with a side of yogurt or chutney.

Keto Methi Thepla is a wonderful low-carb Indian flatbread that delivers the authentic taste of methi while being keto-friendly. It’s full of flavor, healthy fats, and fiber, making it an ideal choice for lunch. The addition of fenugreek leaves provides a unique taste and enhances the nutritional value of the dish.

Keto Palak and Mushroom Saag

This low-carb, keto-friendly version of the classic Saag (spinach curry) uses both spinach and mushrooms, making it a rich, hearty dish. The earthy flavors of the mushrooms pair beautifully with the greens, and the spices create a fragrant, satisfying curry. This dish is high in fiber, low in carbs, and full of healthy fats, making it a perfect springtime lunch.

Ingredients:

• 2 cups fresh spinach (palak), washed and chopped
• 1 cup mushrooms, sliced
• 1 tbsp ghee
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp garam masala
• Salt to taste
• Fresh cream for garnish

Instructions:

1. Heat ghee in a pan and add cumin seeds. Once they splutter, add the chopped onions and sauté until golden brown.
2. Add the pureed tomatoes and cook for 3-4 minutes, then add turmeric, coriander powder, garam masala, and salt. Cook for another minute.
3. Add the mushrooms and cook until they release moisture and soften.
4. Stir in the chopped spinach and cook until wilted. Simmer for 5-7 minutes.
5. Garnish with a drizzle of fresh cream before serving.

Keto Palak and Mushroom Saag is a rich and flavorful dish that combines the goodness of spinach and mushrooms. It’s low in carbs, high in fiber, and full of healthy fats, making it a great choice for a keto lunch. The creamy texture and bold spices make this dish both satisfying and nutritious.

Keto Zucchini and Carrot Sabzi

This simple and light sabzi (vegetable stir-fry) features zucchini and carrots, making it a fresh, colorful, and low-carb option for lunch. With the perfect balance of spices, this dish is not only nutritious but also full of flavor. It’s quick to make and packed with vitamins and minerals, making it an ideal keto-friendly spring lunch.

Ingredients:

• 1 zucchini, chopped
• 1 carrot, chopped
• 1 tbsp ghee
• 1/2 tsp cumin seeds
• 1/2 tsp mustard seeds
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/4 tsp red chili powder
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat ghee in a pan and add cumin and mustard seeds. Once they splutter, add the chopped zucchini and carrots.
2. Cook on medium heat for 5-7 minutes until the vegetables soften slightly but remain crunchy.
3. Stir in turmeric powder, cumin powder, red chili powder, and salt. Mix well.
4. Cook for another 2 minutes, then garnish with fresh cilantro leaves.

Keto Zucchini and Carrot Sabzi is a simple yet flavorful dish that’s perfect for a light, healthy spring lunch. It’s full of nutrients, low in carbs, and packed with flavor. The combination of spices enhances the natural sweetness of the zucchini and carrots, making this dish both satisfying and nutritious.

Keto Methi (Fenugreek) Paneer Stir-Fry

This Keto Methi Paneer Stir-Fry is a savory, protein-packed dish that combines the bitterness of fresh fenugreek leaves with the richness of paneer (Indian cottage cheese). The stir-fry is spiced with traditional Indian spices, making it a delicious and satisfying lunch. It’s low in carbs, high in protein, and perfect for anyone looking for a light yet nutritious spring meal.

Ingredients:

• 200g paneer, cubed
• 1 cup fresh fenugreek leaves (methi), chopped
• 1 tbsp ghee
• 1 onion, finely chopped
• 1 green chili, slit
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp cumin powder
• 1/4 tsp garam masala
• Salt to taste
• Fresh cilantro leaves for garnish

Instructions:

1. Heat ghee in a pan and add cumin seeds. Once they splutter, add the chopped onions and green chili, cooking until the onions become golden brown.
2. Add the chopped methi leaves and sauté for 2-3 minutes until they wilt.
3. Add the cubed paneer and stir to combine. Sprinkle turmeric powder, cumin powder, garam masala, and salt. Mix well and cook for 5-7 minutes, allowing the paneer to absorb the flavors.
4. Garnish with fresh cilantro leaves before serving.

Keto Methi Paneer Stir-Fry is a delightful combination of bitter fenugreek and savory paneer, offering a rich flavor profile that’s light on carbs. This stir-fry is high in protein, low in carbs, and packed with the nutrients of fresh fenugreek leaves. It’s a perfect choice for a nutritious and delicious keto lunch.

Keto Cauliflower and Broccoli Tikka

This Keto Cauliflower and Broccoli Tikka is a vegetarian twist on the traditional chicken tikka. The vegetables are marinated in a blend of yogurt and aromatic spices, then baked or grilled to perfection. This dish is not only low-carb and keto-friendly but also packed with antioxidants from the cauliflower and broccoli, making it a great addition to your spring lunch menu.

Ingredients:

• 1 cup cauliflower florets
• 1 cup broccoli florets
• 1/4 cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tbsp tandoori masala
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/4 tsp red chili powder
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. In a bowl, combine Greek yogurt, lemon juice, tandoori masala, cumin powder, coriander powder, turmeric powder, red chili powder, and salt to make the marinade.
2. Add the cauliflower and broccoli florets to the marinade, mixing them well to coat evenly. Let it marinate for at least 30 minutes.
3. Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper and place the marinated vegetables on the tray.
4. Bake for 20-25 minutes, turning halfway through, until the vegetables are tender and lightly charred.
5. Garnish with fresh coriander leaves and serve.

Keto Cauliflower and Broccoli Tikka is a flavorful and low-carb alternative to traditional meat-based tikka. The marinated vegetables are rich in vitamins, minerals, and antioxidants, while the spices add a punch of flavor. This dish is a perfect keto-friendly lunch, full of nutrients and satisfying taste.

Keto Avocado Raita

This Keto Avocado Raita is a creamy, refreshing side dish perfect for spring. It combines the richness of ripe avocado with the coolness of yogurt, complemented by the tang of lime and the warmth of cumin. This raita is a low-carb, protein-rich accompaniment to any keto lunch, adding both texture and flavor to your meal.

Ingredients:

• 1 ripe avocado, mashed
• 1/2 cup plain Greek yogurt
• 1/2 tsp cumin powder
• 1/4 tsp black salt (or regular salt)
• 1 tbsp fresh lime juice
• Fresh cilantro leaves for garnish

Instructions:

1. In a bowl, mash the ripe avocado until smooth.
2. Add the Greek yogurt, cumin powder, black salt, and lime juice. Mix until well combined.
3. Garnish with fresh cilantro leaves before serving.

Keto Avocado Raita is a creamy, flavorful side dish that adds a refreshing element to any Indian keto meal. With its rich texture and cooling properties, it’s the perfect complement to spiced dishes like tandoori or curry. Low in carbs and high in healthy fats, it’s a great addition to a spring keto lunch.

Keto Zucchini and Tomato Curry

This Keto Zucchini and Tomato Curry is a simple and flavorful dish that’s low in carbs and perfect for a light spring lunch. The zucchini provides a subtle sweetness, which balances well with the acidity of tomatoes. The curry is made with aromatic spices, creating a comforting and hearty dish that fits perfectly within a keto diet.

Ingredients:

• 2 zucchini, chopped
• 2 tomatoes, chopped
• 1 tbsp ghee
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/4 tsp garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat ghee in a pan and add cumin seeds. Once they splutter, add the chopped tomatoes and cook for 3-4 minutes until they soften.
2. Add the zucchini, turmeric powder, coriander powder, garam masala, and salt. Stir well to coat the zucchini with the spices.
3. Cook the curry on medium heat for 8-10 minutes, until the zucchini is tender.
4. Garnish with fresh cilantro leaves before serving.

Keto Zucchini and Tomato Curry is a light and healthy dish, ideal for those following a keto diet. It’s packed with flavor from aromatic spices and the natural sweetness of zucchini, while being low in carbs. This simple curry is a great spring lunch option that’s satisfying and nutritious.

Keto Chana Chaat (Chickpea Salad)

Keto Chana Chaat is a refreshing, protein-packed salad made with chickpeas (which are used in small quantities to keep it keto-friendly) and topped with a tangy mix of lemon, cucumber, and Indian spices. This low-carb salad is bursting with flavors and textures, making it a perfect side dish or light lunch for those following a keto diet.

Ingredients:

• 1/4 cup cooked chickpeas (low-carb portion)
• 1/2 cucumber, chopped
• 1 tomato, chopped
• 1/4 red onion, finely chopped
• 1 tbsp lemon juice
• 1/2 tsp cumin powder
• 1/4 tsp red chili powder
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. In a bowl, combine cooked chickpeas, cucumber, tomato, and onion.
2. Sprinkle with cumin powder, red chili powder, and salt.
3. Drizzle lemon juice over the mixture and toss well.
4. Garnish with fresh cilantro leaves before serving.

Keto Chana Chaat is a fresh, flavorful salad that’s packed with proteins, healthy fats, and vibrant spices. Though chickpeas are traditionally higher in carbs, using a small amount keeps this dish keto-friendly while still offering that classic chaat taste. It’s perfect as a side dish or a light meal, offering a refreshing and tangy twist to your keto lunch.

Keto Stuffed Bell Peppers

These Keto Stuffed Bell Peppers are a delightful low-carb lunch option filled with spiced paneer and vegetables. The peppers are baked until tender, and the filling made with a mixture of paneer, herbs, and spices adds richness and flavor. It’s a healthy, satisfying meal that’s full of nutrients and perfect for a keto diet.

Ingredients:

• 4 bell peppers (red, yellow, or green), tops cut off and seeds removed
• 200g paneer, crumbled
• 1/2 cup chopped onions
• 1/2 cup chopped tomatoes
• 1/4 cup fresh coriander leaves
• 1 tsp cumin powder
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• Salt to taste
• 1 tbsp olive oil for sautéing

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat olive oil in a pan and sauté the chopped onions until golden brown. Add chopped tomatoes and cook for 3-4 minutes until soft.
3. Add the crumbled paneer, cumin powder, turmeric powder, garam masala, and salt. Mix well and cook for 5-7 minutes.
4. Stuff the bell peppers with the paneer mixture and place them in a baking dish.
5. Cover with foil and bake for 20-25 minutes, until the peppers are tender.
6. Garnish with fresh coriander leaves before serving.

Keto Stuffed Bell Peppers are a delicious and nutritious low-carb lunch option. The combination of spicy paneer filling and tender, roasted bell peppers makes for a satisfying meal. This dish is perfect for those looking to enjoy a healthy, flavorful, and keto-friendly lunch full of protein and healthy fats.

Keto Palak (Spinach) and Paneer Kofta Curry

Keto Palak and Paneer Kofta Curry is a flavorful and rich dish made with spinach and paneer. The koftas (dumplings) are made from paneer and spinach, served in a creamy, spiced curry. This dish offers the rich textures of the koftas and the earthy flavors of spinach, making it a great option for a satisfying keto lunch.

Ingredients:

• 200g paneer, grated
• 1 cup fresh spinach (palak), chopped and blanched
• 1/4 tsp cumin powder
• 1/4 tsp garam masala
• 1/4 tsp red chili powder
• Salt to taste
• 1 tbsp almond flour (for binding)
• 1 tbsp ghee
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/4 tsp fenugreek leaves (optional)
• Fresh cream for garnish

Instructions:

1. Mix grated paneer, chopped spinach, cumin powder, garam masala, red chili powder, salt, and almond flour. Shape the mixture into small koftas.
2. Heat ghee in a pan and fry the koftas until golden brown. Set aside.
3. In the same pan, add cumin seeds and sauté onions until golden brown.
4. Add pureed tomatoes, turmeric powder, fenugreek leaves, and salt. Cook for 5 minutes.
5. Add a little water to form a gravy, then gently place the koftas in the curry.
6. Simmer for 10 minutes, allowing the koftas to soak in the flavors. Garnish with fresh cream before serving.

Keto Palak and Paneer Kofta Curry is a rich and creamy dish that brings together the goodness of spinach and paneer. The koftas add a delightful texture, and the flavorful curry elevates the entire dish. This low-carb recipe makes a satisfying lunch, perfect for spring, offering protein and healthy fats.

Keto Cauliflower Rice Pulao

Keto Cauliflower Rice Pulao is a light and low-carb alternative to traditional pulao. Made with cauliflower rice, it’s packed with the flavors of Indian spices and herbs. This is a quick and healthy spring lunch option that’s perfect for anyone following a keto diet, delivering a satisfying meal while keeping carbs low.

Ingredients:

• 1 medium cauliflower, grated or processed into rice-like pieces
• 1 tbsp ghee
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp garam masala
• 1/4 tsp red chili powder
• 1 onion, finely chopped
• 1/4 cup peas (optional, for a small amount of carbs)
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat ghee in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
2. Add turmeric powder, garam masala, red chili powder, and salt, and cook for another minute.
3. Add grated cauliflower to the pan and stir well. Cook for 5-7 minutes until the cauliflower softens and resembles rice.
4. Add peas (optional) and cook for an additional 3-4 minutes.
5. Garnish with fresh cilantro leaves and serve.

Keto Cauliflower Rice Pulao is a delicious, low-carb alternative to traditional pulao. It’s a flavorful dish that mimics the texture of rice, making it perfect for a spring keto lunch. The aromatic spices and fresh cilantro add depth, creating a satisfying and light meal.

Keto Gobi (Cauliflower) Manchurian

Keto Gobi Manchurian is a crispy, flavorful snack or side dish that’s perfect for a low-carb lunch. The cauliflower florets are battered and baked, then tossed in a tangy, spicy sauce made with ginger, garlic, and soy sauce. This dish is keto-friendly and full of flavor, making it an ideal choice for those craving Indian Chinese cuisine on a low-carb diet.

Ingredients:

• 1 medium cauliflower, cut into florets
• 1/4 cup almond flour
• 1/4 cup coconut flour
• 1 tbsp psyllium husk powder (optional, for extra crunch)
• 1 tsp ginger-garlic paste
• 2 tbsp soy sauce (or coconut aminos)
• 1/2 tsp chili powder
• 1/4 tsp black pepper
• Salt to taste
• 1 tbsp ghee for frying

For the sauce:

• 1 tbsp ghee
• 1 tbsp soy sauce (or coconut aminos)
• 1/2 tsp ginger-garlic paste
• 1 tbsp tomato paste
• 1/2 tsp red chili powder
• 1/4 tsp garam masala
• 1 tbsp lemon juice
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C). In a bowl, mix almond flour, coconut flour, psyllium husk powder, chili powder, black pepper, ginger-garlic paste, soy sauce, and salt to form a batter.
2. Dip each cauliflower floret into the batter and place it on a baking tray. Bake for 20-25 minutes, flipping halfway through, until crispy and golden.
3. Heat ghee in a pan and add ginger-garlic paste. Sauté for a minute before adding soy sauce, tomato paste, red chili powder, garam masala, and lemon juice.
4. Add the crispy cauliflower florets to the pan and toss them in the sauce.
5. Garnish with fresh cilantro and serve.

Keto Gobi Manchurian is a crunchy, spicy, and tangy dish that offers the perfect combination of textures. The crispy cauliflower florets pair beautifully with the rich, flavorful sauce, making it an ideal low-carb lunch option. It’s a great choice for anyone craving Indian Chinese cuisine without the carbs.

Keto Masala Okra (Bhindi Masala)

Keto Masala Okra is a delicious, low-carb curry made with okra (bhindi) and a blend of aromatic spices. Okra is naturally low in carbs and high in fiber, making it an ideal vegetable for a keto diet. This simple stir-fry is perfect for a light and healthy spring lunch that’s both flavorful and satisfying.

Ingredients:

• 250g okra (bhindi), chopped
• 1 tbsp ghee
• 1/2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat ghee in a pan and add cumin seeds. Once they splutter, add the chopped okra.
2. Stir-fry the okra on medium heat for 5-7 minutes, ensuring it cooks evenly.
3. Sprinkle turmeric powder, coriander powder, cumin powder, garam masala, and salt. Mix well and cook for another 5 minutes until the okra is tender.
4. Garnish with fresh cilantro and serve.

Keto Masala Okra is a quick, flavorful dish that’s perfect for a spring lunch. The okra soaks up the aromatic spices, resulting in a dish that’s both satisfying and light. It’s an excellent low-carb option for anyone looking to enjoy a keto-friendly, vegetable-packed meal.

Keto Cucumber Raita with Mint

This Keto Cucumber Raita with Mint is a refreshing, cooling side dish that pairs perfectly with spicy Indian meals. Made with cucumber, yogurt, and mint, it’s low in carbs and packed with flavors that help balance the heat of any curry or grilled dish. This raita is a must-have for a keto lunch, offering a creamy texture and a burst of freshness.

Ingredients:

• 1 cucumber, grated
• 1 cup plain Greek yogurt
• 1/4 tsp cumin powder
• 1/4 tsp black salt (or regular salt)
• 1 tbsp fresh mint leaves, chopped
• 1 tbsp lemon juice

Instructions:

1. Grate the cucumber and squeeze out any excess water.
2. In a bowl, combine the grated cucumber, Greek yogurt, cumin powder, black salt, and lemon juice.
3. Mix well and garnish with fresh mint leaves before serving.

Keto Cucumber Raita with Mint is the perfect accompaniment to a spicy Indian keto meal. It provides a cooling, creamy texture while offering a refreshing flavor that balances out the spices. Low in carbs and rich in protein, this raita is an excellent addition to any keto lunch.

Keto Prawn Masala

Keto Prawn Masala is a flavorful and low-carb seafood dish made with prawns cooked in a rich, spiced tomato-based gravy. The prawns absorb the aromatic spices, creating a dish that’s bursting with flavor. This keto-friendly recipe is high in protein, low in carbs, and perfect for a healthy and satisfying spring lunch.

Ingredients:

• 200g prawns, cleaned and deveined
• 1 tbsp ghee
• 1/2 tsp cumin seeds
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1/2 tsp garam masala
• 1/4 tsp red chili powder
• Salt to taste
• Fresh cilantro for garnish

Instructions:

1. Heat ghee in a pan and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
2. Add pureed tomatoes, turmeric powder, coriander powder, garam masala, red chili powder, and salt. Cook for 5-7 minutes until the oil separates.
3. Add prawns to the pan and cook for 5-7 minutes, until they turn pink and are cooked through.
4. Garnish with fresh cilantro and serve.

Keto Prawn Masala is a protein-rich, low-carb dish that’s perfect for a spring lunch. The prawns absorb the delicious spices, making each bite a flavorful experience. It’s a satisfying dish that’s perfect for keto dieters looking for a seafood option.

Note: More recipes are coming soon