Seven Warm and Sensational Paleo Indian Recipes to Spice Up Your Life

I started my Paleo journey back in 2014.

I know that sounds corny, but like so many others who have shared their experiences with me, that path to health was life changing. It was truly a journey. I had spent over a decade battling with my weight and body image. I tried it all: pills; supplements; diets; you name it. I tried everything except surgery and failed miserably. I just couldn’t stick to anything.

I finally decided enough was enough. Something had to change. And that’s when a good friend recommended the Paleo diet. At first, I dismissed it as a fad like the Dukan.

But then I came across the works of Dr. Loren Cordain, Mark Sisson and Robb Wolf which changed my life. It all made sense!

The beginning was hard. I started missing all the foods that I was so used to enjoying. Forget the bread and pasta, I grew up in South East Asia with Indian food and I sorely missed it. I’d be lying if I said I didn’t fall off the bandwagon a few times. That is until I figured out a way to make Indian food Paleo…

So, without further ado, I hope you enjoy my collection of seven warm and sensational Paleo Indian recipes to spice up your life!

HOW TO MAKE PALEO CHICKEN TIKKA

A Paleo-fied version of the fan favorite Indian Chicken Tikka. This recipe takes around 13 minutes to Prep and Pickup (requires margination) and serves four.

All You Need Is…

  • 215 g Coconut milk yoghurt
  • 1 tbsp grated ginger
  • 2 cloves garlic crushed
  • 1 tsp chili powder
  • 1 tbsp ground coriander seeds
  • 1 lemon (juiced)
  • 2 tbsp coconut oil
  • 750 g chicken breast
  • 1 onion sliced (garnish)
  • 2 tomatoes (quartered for garnish)
  • 4 lemon twists (garnish)
  1. Mix all ingredients (except garnish and chicken) in a large bowl
  2. Cut the chicken into cubes and drop into the bowl. Cover and leave in a fridge to marinate overnight
  3. Thread chicken onto skewers (divide amongst 4 skewers)
  4. Cook on a preheated hot grill for 6 minutes (turning frequently)
  5. Garnish and serve

HOW TO MAKE SHISH KEBABS

A quick and easy savory Paleo snack idea or even a Paleo breakfast idea. The recipe takes around 20 minutes to Prep and Pickup and serves four.

All you need is…

  • 500 g minced lamb
  • 2 tbsp finely chopped celery leaves
  • 2 tbsp chopped parsley
  • 2 onions finely chopped
  • 1 tsp turmeric
  • Pepper
  1. Mix all ingredients thoroughly in a bowl and add pepper for taste
  2. Roll into sausage shapes and cook on a moderately heated grill for 10 minutes
  3. Turn several times during the 10 minutes
  4. Garnish with parsley and some onion.
  5. Serve and enjoy

HOW TO MAKE DRY CHILLI FRY

WOW! This is one of my favorite Paleo Indian side dishes. Or it can be a main meal on its own. The recipe takes around 27 minutes to Prep and Pickup and serves four.

All you need is…

  • 4 tbsp coconut oil
  • 1 large onion (finely chopped)
  • ½ tsp coriander ground
  • ½ tsp turmeric
  • 2.5 cm piece ginger (finely chopped)
  • 1 pepper chili (finely chopped)
  • 500g grass-fed frying steak (cut into strips)
  • 1 green pepper (cored and seeded, roughly chopped)
  • 2 tomatoes (quartered)
  • Juice of 1 lemon
  1. Heat onion and oil in a lidded frying pan until soft.
  2. Add coriander, ginger, turmeric, chili and fry over a low heat for 5 minutes. Add 1 tbsp water if it starts going dry
  3. Turn the heat up to medium or even high. Add steak and stir till browned all over.
  4. Add chopped pepper. Cover and simmer gently for about 10 minutes.
  5. Now add tomatoes and lemon juice and cook uncovered for around 3 minutes.
  6. Enjoy!

HOW TO MAKE LAMB KORMA

Korma literally means “braised meat.” I hope you enjoy a slightly fiery take on this classic and of course oh so Paleo! The recipe takes around 90 minutes to Prep and Pickup and serves four.

All you need is…

  • 5 tbsp coconut oil
  • Handful cardamoms, cloves, peppercorns
  • Small piece cinnamon stick.
  • 750 g lamb (cubed)
  • 6 shallots (chopped)
  • 2 cloves garlic (chopped)
  • Small piece ginger (chopped)
  • 12 x 3 finger pinches coriander
  • 8 x 2 finger pinches cumin
  • 4 x 2 finger pinches chilli
  • 150 g coconut milk yogurt
  • 4 x 2 finger pinches garam masala
  • Small handful of fresh coriander chopped (garnish)
  1. Heat 4 tbsp of the oil, cardamom, cloves, peppercorns and cinnamon and fry for a minute
  2. Ad lamb a few pieces at a time and fry till well browned. Transfer lamb to a separate dish for later. Discard the spices left behind.
  3. Add the remaining tbsp of oil and fry the shallots, garlic and ginger. This takes around 5 minutes. Then gradually stir in the yoghurt.
  4. Bring back the meat. Add enough water to just about cover the meat and bring to a simmering point.
  5. Cover and cook until the meat is tender. For lamb it takes around an hour.
  6. With a minute to spare, add garam masala and stir well.
  7. Garnish with coriander garnish, serve and enjoy!

HOW TO MAKE KASHMIRI CHICKEN

A mild, spicy, creamy, rich and most of all delicious chicken curry that will soon become a favorite. The recipe takes around 47 minutes to Prep and Pickup and serves four.

All you need is…

  • 125 g almond butter
  • 3 large onions (finely sliced)
  • Small sprinkle of peppercorns
  • Small sprinkle of cardamoms
  • Small cinnamon stick
  • Small piece of ginger (finely chopped)
  • 2 cloves garlic (finely chopped)
  • 2 x 3 finger pinch chili powder
  • 4 x 3 finger pinch paprika
  • 1.5 kg chicken pieces
  • 250 g coconut milk yoghurt
  1. Fry onions, peppercorns, cardamom and cinnamon in almond butter until the onions are golden.
  2. Now add ginger, garlic, chili, paprika, with a bit of salt and fry for a further 2 minutes.
  3. Add the chicken and fry until browned.
  4. Gradually add the yoghurt stirring constantly.
  5. Cover and cook for 30 minutes gently.

HOW TO MAKE BOMBAY FISH CURRY

This dish is just magical! I love the way the coconut gives creaminess without overpowering the texture and flavor of the fish. To top things off, it’s so easy to make, you can enjoy it within minutes! The recipe takes around 17 minutes to Prep and Pickup and serves four.

All you need is…

  • 2 tbsp coconut oil
  • Small handful of chopped onion
  • 2 cloves garlic (crushed)
  • 2 x 3 finger pinch finely chopped ginger
  • 3 finger pinch of chili powder
  • 4 green chilies
  • 300 ml coconut milk
  • 4 fish cutlets (halibut, cod or whatever you like)
  1. Fry onion, garlic, ginger and chili powder in oil until the onions are soft.
  2. Add chilies and coconut milk and simmer uncovered until thickened. This takes around 5 minutes.
  3. Add fish and cook uncovered until tender. This takes around 5 minutes. I like to spoon over the sauce while cooking to get an even taste distribution.
  4. Serve and enjoy!

HOW TO MAKE PALEO ALOO MATTER

This is such an easy and healthier twist to the classic “Aloo Mattar” featuring sweet potatoes instead of white potatoes in the traditional recipe. Great as a side dish with your favorite meat curry or simply on its own as a vegetarian main course. It only needs a handful of ingredients but the result is simply amazing! The recipe takes around 40 minutes to Prep and Pickup and serves four.

All you need is…

  • 5 tbsp coconut oil
  • 1 onion (chopped)
  • Small piece ginger (chopped)
  • 1 green chili (finely chopped)
  • 2 cloves garlic (crushed)
  • 2 x 3 finger pinches turmeric
  • 750 g sweet potato (cut into small cubes)
  • Optional: your favorite green vegetable
  • A few mint leaves
  1. Fry the onion in oil until soft and translucent
  2. Add ginger, chili, garlic and turmeric and cook for around 5 minutes.
  3. Add sweet potatoes. Stir well, cover and cook for 5 minutes.
  4. Add mint and optionally vegetables*. Stir well and cook for another 20 minutes.
  5. Serve and enjoy!

* Note: traditionally Aloo Mattar calls for peas (as you can see in the photo.) However, peas are a legume and not a part of the Paleo diet. While it will look a little different, you can either leave the peas out or use your favorite vegetable instead.

Hope you enjoy these Paleo-friendly Indian dishes as much as I have!

About Guest Writer Alfie Mueeth

Guest Writer Alfie MueethAlfie from www.paleodiet4beginners.com has been helping readers lose weight without starvation, mood swings or counting calories. Join him as he shares exactly what worked for him, scientific evidence (from real papers) and free recipes including more Indian dishes.

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“4” Comments

  1. Wow! These look amazing! Thank you so much for taking the time to write these out. I am just starting out on my paleo journey and I think these recipes will be helpful.

  2. ThoughI’ve not tried yet it looks awesome and gives a feeling that it will reduce our weight. I’ll surely try these recipes and will leave my comment soon.

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