Tag: Keto Lunch Ideas

Quick Ideas for Work and Meal Prep
Are you looking for delicious and easy-to-make keto lunch ideas? Whether you’re at work, prepping meals for the week, or simply wanting a nutritious midday meal, these keto lunch recipes from Manjula’s Kitchen are perfect for keeping you on track with your keto lifestyle. These recipes are not only low-carb but also packed with flavors that will make your lunch exciting and satisfying. Here are some delightful keto lunch ideas to try:
Keto Paneer Salad
A refreshing and filling keto lunch option is the Keto Paneer Salad. Combine diced paneer, cucumber, tomatoes, and a squeeze of lemon juice. Add a sprinkle of chaat masala and fresh coriander leaves. This salad is light, flavorful, and perfect for a quick and easy lunch. For those who need keto lunch ideas for work, this salad can be prepared in advance and packed in a lunchbox. It’s a great paneer recipe 
Keto Cauliflower Upma
For a traditional yet low-carb keto lunch, try Keto Cauliflower Upma. Sauté riced cauliflower with green peas and carrots. Add mustard seeds, curry leaves, and green chilies for an authentic Indian flavor. This dish is not only delicious but also a great keto lunch meal prep option that can be made in large batches and stored for the week.
Keto Zucchini Bharta
Keto Zucchini Bharta is a fantastic easy keto lunch recipe. Roast zucchinis and mash them with tomatoes, and spices. This smoky and flavorful dish pairs well with a side of Greek yogurt or a fresh salad, making it an excellent choice for a satisfying and low-carb lunch.
Keto Paneer Lettuce Wraps
Paneer Lettuce Wraps are perfect for those looking for keto lunch ideas for work. Grill paneer cubes and mix them with spices, yogurt, and mint leaves. Wrap the mixture in large lettuce leaves for a crunchy and refreshing lunch. This keto lunch is not only tasty but also convenient to eat on the go.
Keto Vegetable Stir-Fry
A quick and easy keto lunch option is the Keto Vegetable Stir-Fry. Use low-carb vegetables like bell peppers, broccoli, and zucchini. Stir-fry them with soy sauce, ginger, and garlic. This dish is flavorful, nutritious, and perfect for those who need keto lunch meal prep ideas.
Keto Cucumber Raita
For a cooling and refreshing easy keto lunch, try Keto Cucumber Raita. Grate cucumber and mix it with Greek yogurt, cumin powder, and fresh mint leaves. This dish is perfect as a side or a light lunch on its own as an indian raita recipes. It’s also an excellent addition to other keto lunch ideas to balance the flavors.
Keto Cauliflower Sandwiches
Keto Cauliflower Sandwiches are a creative twist on traditional Indian sandwich. Use cauliflower slices instead of bread and fill them with avocado, cheese, and grilled vegetables. These sandwiches are not only low-carb but also full of nutrients, making them a great keto lunch idea.
Keto Spinach and Paneer Frittata
A Keto Spinach and Paneer Frittata is perfect for keto lunch meal prep. Mix spinach, and paneer, and bake until set. This dish can be cut into squares and stored in the fridge for a quick grab-and-go lunch. It’s an excellent keto lunch option that’s both filling and delicious.
Keto Tomato Soup
Warm up with a bowl of Keto Tomato Soup for a cozy keto lunch. Cook tomatoes in vegetable broth, then blend with spices and a bit of cream for a comforting and low-carb meal. This soup is easy to make and perfect for a quick and satisfying lunch and is a part of quick soup recipes.
Keto Tofu Salad
Keto Tofu Salad is a classic and easy keto lunch option. Combine tofu with mayo, celery, and spices for a creamy and delicious salad. Serve over a bed of greens or in lettuce wraps for a quick and nutritious meal.
Keto Paneer Butter Masala
For a rich and indulgent keto lunch, try Keto Paneer Butter Masala. Cook paneer cubes in a creamy tomato-based gravy with butter and cream. Serve with a side of steamed broccoli or cauliflower rice for a complete low-carb meal. Its an excellent paneer recipe
Keto Bhindi Masala
Sauté bhindi (okra) with your favorite low-carb spices for a flavorful keto lunch. This dish is both nutritious and easy to prepare, making it a great option for busy days.
Keto Gobi Manchurian
Enjoy a low-carb version of the popular Gobi Manchurian. Toss cauliflower florets in a spicy Manchurian sauce and bake until crispy. This dish is perfect for a satisfying and hearty keto lunch.
Keto Ratatouille
Keto Ratatouille is a colorful and delicious keto lunch option. Layer slices of zucchini, eggplant, and bell peppers, and bake with olive oil and herbs. This dish is not only beautiful but also packed with flavor.
Keto Tofu Tikka Masala
Make juicy Tofu Tikka and serve with a low-carb tomato gravy for a delightful keto lunch. This dish is perfect for meal prep or a cozy evening meal.
Keto Vegetable Curry
Combine various low-carb vegetables with coconut milk and spices for a flavorful Keto Vegetable Curry. This dish is easy to prepare and packed with flavor, making it a great keto lunch option.
Keto Cheesy Broccoli Casserole
For a comforting keto lunch, bake broccoli with a creamy cheese sauce. This casserole is rich and satisfying, making it perfect for a cozy lunch at home.
Keto Mushroom Curry
Enjoy a bowl of creamy Mushroom Curry for a light and delicious keto lunch. This dish is easy to make and perfect for those who want a quick and flavorful meal.
Keto Paneer Salad
Mix paneer with yogurt, cucumber, and spices for a refreshing keto lunch salad. Serve over greens or in lettuce wraps for a light and healthy meal.
Keto Coconut Mousse
End your lunch with a sweet treat like Keto Coconut Mousse. Combine coconut cream, cocoa powder, and stevia for a rich and creamy dessert that’s low in carbs and high in flavor.

These keto lunch ideas are perfect for keeping you satisfied and on track with your keto diet. Whether you need something quick for work or meal prep options, these recipes from Manjula’s Kitchen will inspire you to enjoy delicious and nutritious lunches every day.

  • Masala Bell Pepper Recipe

    Masala Bell Pepper Recipe

    Masala Bell Pepper

    Masala Bell Pepper (Capsicum)

    Bell pepper is also known as capsicum or shimla mirch. Masala bell pepper with great blend of spices, makes a very enjoyable side dish. This can complement any meal. Masala bell pepper can be served with roti, paratha or puries. I enjoy this with side of dal fry and plain rice.
    3.50 from 2 votes
    Course vegan
    Cuisine Indian
    Servings 4 people

    Ingredients
      

    • 3 medium Green bell pepper seeded and cubed in 1/2” pieces this will make about 3 cup cubed bell pepper (capsicum, shimla mirch)
    • 2 tbsp oil
    • 1/2 tbsp cumin seeds (jeera)
    • 1/8 tbsp asafetida (hing)
    • 1-1/2 tbsp coconut powder (gola)
    • 1-1/2 tbsp sesame Seed powder (til)
    • 2 tbsp teaspoons coriander powder (dhania)
    • 2 tbsp fennel seeds powder (saunf)
    • 1/2 tbsp Red Chili Powder (lal mirch)
    • 1/4 tbsp Turmeric Powder (haldi)
    • 3/4 tbsp salt
    • 1 tbsp sugar
    • 1/2 tbsp mango powder (amchoor)
    • 1 tbsp Lemon Juice

    Instructions
     

    • In a small bowl mix most of the spices, coconut powder, sesame powder, coriander powder, fennel seeds powder, red chili, turmeric, salt, and sugar. Set aside.
    • In a wide frying pan heat the oil moderately over medium high heat, add cumin seeds as seeds crack add asafetida. Add bell pepper mix well lower the heat to low medium. Cover the pan and let it cook for about 3 minutes.
    • Sprinkle the spice mix. Mix it well coating all the bell pepper. Let it cook about 3-4 minutes covered, do stir in between. Cook the bell peppers until they are tender but still little crisp.
    • Turn off the heat, add the mango powder and lemon juice mix well.
    • Masala bell pepper is ready.
    Tried this recipe?Let us know how it was!

     

  • Palak Paneer

    Palak Paneer

    Palak Paneer

    Palak Paneer (2016)

    Palak Paneer is likely the most popular paneer dish from North India. Creamy spinach with tasty paneer makes a delicious main dish. This recipe was one of my favorite. After so many years of cooking, my family has decided my cooking skills have improved! I wanted to do this recipe again as with modified cooking method. Also I will like to thank you to all of my viewers who have encouraged me over the years. You guys truly inspire me!
    4.66 from 23 votes
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Course Main Course
    Cuisine Indian
    Servings 3 people

    Ingredients
      

    • 10 oz spinach washed and clean, about 6 cups packed spinach
    • 1-1/2 cups paneer cubed into bite size, about 1/3 pound of paneer
    • 1 tomato finely chopped, this will make 3/4 of chopped tomato
    • 1 green chili chopped
    • 1 Tbsp ginger chopped
    • 1 Tbsp oil
    • 1/2 tsp cumin seeds jeera
    • 1/8 tsp asafetida hing
    • 1 tsp coriander powder dhania
    • 1/4 tsp turmeric haldi
    • 1/2 tsp red chili powder
    • 1/2 tsp salt adjust to taste
    • 1/2 tsp sugar
    • 1 Tbsp whole wheat flour
    • 1/3 cup heavy cream

    Instructions
     

    • First blanch the spinach, this helps to keep the spinach color bright. To blanch the spinach, boil about 6 cups of water in a saucepan, and let the spinach boil for one minutes. Drain the water and put the spinach in ice cold water for about two minutes. Drain the water.
    • Blend the spinach, ginger and green chili. Spinach should be creamy but not pasty.
    • Soak the cubed paneer in about three cups of hot water, for about 5 minutes or more. This helps to give the paneer soft texture. Set aside.
    • While cooking, spinach can splatter, use larger sauce pan. Heat the oil in a sauce pan, over medium high heat. Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
    • Add cumin seed, and asafetida. After cumin seeds crack, add the tomatoes and stir fry for 1-2 minutes. Tomatoes should be tender not mushy. Add coriander, turmeric, red chili powder, salt, and sugar, stir and add the spinach.
    • After spinach comes to boil lower the heat to low, and let the spinach cook for about 5-6 minutes do not cover the pot. This helps keeping the green color of spinach.
    • Mix the flour to 1/2 cup of water and add to the spinach, also add the cream. Mix it well and let it cook for five minutes. If needed add little more water.
    • Drain the paneer and fold it gently with spinach and let it simmer for about five minutes.

    Notes

    Palak paneer is ready, serve with naan, tandoori roti, Paratha.
    Tried this recipe?Let us know how it was!
  • Aloo Gobi | Potato & Cauliflower

    Aloo Gobi | Potato & Cauliflower

    Aloo Gobi

    Aloo Gobi – Potatoes With Cauliflower

    Aloo Gobi is a delicious main dish made with potatoes, cauliflower, and a great blend of spices. Aloo Gobi can be served with various breads, such as rotis, parathas, and puris.
    4.37 from 11 votes
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Course Main Course
    Cuisine Indian
    Servings 2 people

    Ingredients
      

    • 2 cups cauliflower, cut into small florets
    • 2 medium potatoes, cubed into bite sized pieces
    • 1/2 inch shredded ginger
    • 3 tsp coriander powder dhania
    • 1/4 tsp turmeric haldi
    • 1/4 tsp red chili powder
    • 3 tbsp water
    • 3 tbsp oil
    • 1/8 tsp asafetida hing
    • 1/2 tsp cumin seeds jeera
    • 2 green chilies, sliced in long pieces
    • 2 bay leaves
    • 1 tsp salt
    • 1 tsp mango powder amchoor
    • 2 tbsp chopped cilantro hara dhania

    1/4 cup water use as needed

    Instructions
     

    • In a small bowl, mix the shredded ginger, coriander powder, cayenne pepper, turmeric, and 3 tablespoons of water to make a paste.
    • Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if seed crack right away oil is ready. Add hing and cumin seeds to the oil after seeds crack add the bay leaves and green chilies and stir for a few seconds.
    • Next, add the spice paste and stir for a minute until spices start leaving the oil.
    • Add cauliflower, potatoes, 2 tablespoons of water and salt. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender. Make sure to stir gently every 3 to 4 minutes.
    • Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute. Adjust the salt to your taste.

    Notes

    Variations:
    Add some green peas and/or sliced red bell peppers. The red bell peppers should be added at the end of the recipe as they cook quickly.
    Tips:
    Making a paste with the spices will prevent the spices from burning.
    Serve with Paratha, Puri 
    Tried this recipe?Let us know how it was!