Low-Carb Paneer Makhani

Step 1 Add the butter to a pan over medium-high heat. Once it has melted, add the bayleaf and the cumin seeds. Let them cook for about 45 seconds.

Step 2 Add the onion, garlic and ginger with a pinch of salt. Cook on medium-low heat for about 10 minutes until the onion is very soft.

Step 3 Add the tomatoes, tomato paste, stevia, coriander powder and turmeric, as well as ¹/₃ cup water. Cook about 5 minutes until the tomatoes are broken down.

Step 4 Take out the bayleaf if you can find it, then transfer everything into a blender and blend until you have a fine paste. You can add some water if it is too thick.

Step 5 Put he sauce back into the pan over medium-high heat, and add the cubed paneer.

Step 6 Let it all simmer together for 5 minutes.

Step 7 Turn off the stove, add the cream, garam masala and fenugreek leaves. Mix well.

Step 8 Garnish with coriander and eat with cauli-rice or with flax roti.