If you’ve been afraid of cooking fish in your Instant Pot, this is the recipe you need to try! This easy Fish Curry recipe is tender, flavorful, and made easy with the help of your Instant Pot.
Why You’ll Love This Fantastic Fish Dish
In my experience, as long as you know how to do it, cooking seafood in the Instant Pot is a great idea. It turns out moist and infused with all the flavors of the spices and aromatics you cooked with it. This recipe uses Haddock and it cooks very well in the Instant Pot without much fuss.
In addition to being delicious, this Fish Saag recipe is also good for you. It’s full of spinach, warm spices, and coconut milk and is not only a balanced meal, but is also dairy-free, gluten-free, and Keto friendly.
What Is Saag?
Saag is a common Indian dish that’s usually made with greens of some kind (spinach, mustard greens etc) and cooked down with spices, and sometimes paneer.
While it can be eaten alone, many people choose to pair it with a protein to make it a complete meal. I’ve cooked it many many ways, and love pairing it with different meats. I really love how this Fish Saag recipe came out, and I think you’ll like it too.
Of course for Keto, you will have to forgo the rice, but riced cauliflower is always a good bet!
Is This Fish Curry Recipe Keto?
Yes! You’ll be able to enjoy this Fish Curry recipe even if you’re living a low carb lifestyle. With only 8 net carbs per serving, this curry recipe makes a delicious weeknight dinner or meal prep option!
Tips for Cooking Seafood in the Pressure Cooker
Use Frozen Seafood
You’ll notice in the recipe below that I use frozen spinach and frozen fish for this Fish Saag.
I do that because it’s convenient. The pressure cooker will do all the hard work for you. There’s no need to defrost, or to use fresh spinach. I use my Instant Pot so often because it saves me steps like this, so I use shortcuts like frozen foods, as often as I can. It doesn’t change the flavor of this recipe, and it turns out creamy and delicious in less than 30 minutes.
But I also do that because it’s the little trick you need to know, the one that keeps your seafood from overcooking in the pressure cooker.
I have found that starting with frozen seafood is often the best way to get perfectly cooked, not overdone seafood in your Instant Pot or other Electric pressure cookers.
Use Pot-in-Pot Cooking
The other trick I have found is that seafood invariably does better when cooked Pot-in-Pot. Elevating the fish away from the hot liner retards cooking and results in a perfectly well-cooked piece of fish. I have another recipe for an Instant Pot Ginger Scallion Fish that uses the same trick, as does my Easiest Ever shrimp curry recipe.
So don’t be afraid to try seafood in your pressure cooker. Follow this Fish Saag recipe exactly as written, and you can start improvising in no time at all to get perfectly cooked seafood from your Instant Pot.
Ingredients You’ll Need
- 1 cup Onion - Onions form the aromatic base of the dish, adding sweetness and depth as they cook down and blend into the saag sauce.
- 1 cup Tomatoes - Tomatoes bring acidity, moisture, and richness. They help create the gravy-like consistency and balance the earthiness of the spinach.
- 1/2 cup Full-Fat Coconut Milk - This adds creaminess, richness, and a subtle sweetness that smooths out the spices. It also helps create the signature silky saag texture.
- 1 tablespoon Minced Ginger - Ginger provides bright, zesty heat and complements the earthy spinach and mild fish. It builds flavor from the ground up.
- 1 tablespoon Minced Garlic - Garlic adds deep, savory notes that enhance the overall flavor and provide aromatic backbone.
- 1 teaspoon Garam Masala - Garam masala brings warmth and complexity with its blend of spices, giving the saag its classic Indian flavor profile.
- 1 teaspoon Turmeric - Turmeric adds earthiness, warmth, and vibrant color to the sauce while also enhancing the flavor of the fish.
- 1/2–1 teaspoon Cayenne Pepper - Cayenne adds heat and layers of spicy depth. You can adjust the amount based on how spicy you like your saag.
- 1 teaspoon Salt - Salt boosts all the flavors in the saag and seasons the vegetables and sauce evenly.
- 2 cups Frozen Spinach - Spinach is the heart of the dish, creating the saag base. Frozen spinach works well because it cooks quickly and blends smoothly into the sauce.
- 1/4 cup Water - Water helps the Instant Pot reach pressure and adds just enough liquid to loosen the spinach and create a velvety sauce.
- 1 pound Semi-Frozen Haddock Fillets - Firm white fish becomes tender and flaky without falling apart. Keeping it slightly frozen helps it hold its shape while cooking.
How To Make Fish Curry
- Set out the fish on the kitchen counter to defrost and proceed with the steps listed below. By the time you gather all the ingredients and get to the fish, it should be somewhat defrosted and ready for you.
- Blend together the onions, tomatoes ginger, and garlic. Pour this sauce into the inner liner of the Instant Pot.
- Stir in the salt, cayenne, turmeric, and garam masala. Use the 1/4 cup of water to wash out the blender jar and pour that last bit of goodness into the pot.
- Add in the frozen spinach and stir. The spinach or greens are what make this a saag.
- Place a steamer rack on top of this sauce.
- For the Fish: Rub the fish cubes with oil, salt, and turmeric. Place the fish on a sheet of aluminum foil and fold the sheet over on all sides to make a securely-wrapped package. Place this package on top of the steamer rack.
- Cook for 5 Minutes at high pressure.
- Allow it to release pressure naturally for 5 mins and then release all remaining pressure.
- Very carefully lift up the package of fish, open one side of it, and tilt it so that all the cooking liquids pour into the sauce below. Set the package of fish aside. (You are doing this so that you don’t break up the fish as you proceed to the next step which asks you to mix the sauce well.)
- Pour in the coconut milk and stir well until it is well incorporated. Only once this is done will you carefully open the package of fish and tilt the pieces of fish into the spinach saag. Serve with rice, naan, cauliflower rice, or zoodles.
Tips And Tricks
To get perfectly cooked fish and silky, well-seasoned spinach gravy in your Instant Pot, keep these simple tips in mind:
- Use firm white fish such as cod, halibut, tilapia, or mahi-mahi so it stays intact during cooking.
- Cut the fish into large chunks , as smaller pieces may overcook or break apart under pressure.
- Sauté your aromatics , especially onions, garlic, and ginger, to build deep flavor before pressure cooking.
Variations
If you’d like to switch things up and try different flavors or textures, these variations bring fun, delicious twists to classic fish saag:
- Creamy Coconut Fish Saag - Replace the cream with coconut milk for a dairy-free version that’s rich, fragrant, and slightly sweet.
- Spicy Fish Saag - Add diced serrano or jalapeño peppers, extra cayenne, or a spoonful of chili paste for more heat.
- Fish Saag Paneer - Stir in cubed paneer along with the fish for extra protein and creamy bites throughout.
- Mixed Greens Saag - Use a combination of spinach, kale, mustard greens, or Swiss chard for deeper, earthier flavor.
What To Serve With Fish Curry
There are many different dishes that complement this fish curry nicely. Here are a few of my favorite things to serve with it:
- Rice - Fish curry is often served with rice, which helps to soak up the delicious sauce and provide a neutral base to balance the flavors.
- Naan - Another classic accompaniment to curries is bread, such as naan or roti. These can be used to scoop up the curry sauce and add some texture to the meal.
- Vegetables - A simple side of steamed or roasted vegetables, such as broccoli, carrots, or green beans, can provide some crunch and balance the flavors of the curry.
- Salad - A fresh salad with a tangy dressing can provide a refreshing contrast to the rich and spicy flavors of the curry.
- Chutney or pickles - Spicy or tangy chutneys and pickles can add some zing to the meal and help cut through the richness of the curry.
How Long Does Fish Saag Last?
Typically, fish saag can be stored in the refrigerator for up to 3-4 days in an airtight container. It’s important to cool the dish down quickly after cooking and store it in the refrigerator as soon as possible.
Can You Freeze It?
If you want to store the fish saag for a longer period, you can freeze it for up to 2-3 months. Make sure to transfer the dish into a freezer-safe container and label it with the date of freezing. When ready to eat, thaw it overnight in the refrigerator and reheat thoroughly before consuming.
More Instant Pot Seafood Recipes
No matter if you’re a fan of seafood and can’t live without the convenience of the Instant Pot, check out some of my other tasty recipes:
- Nigerian Fried Rice
- Low Country Boil
- Shrimp Risotto
Fish Curry Recipe | Instant Pot Fish Saag
Equipment
- Instant Pot
- Steamer Rack
Ingredients
For the Sauce
- ▢ 1 cup Onion , Chopped
- ▢ 1 cup Tomatoes , chopped
- ▢ 1/2 cup Full-Fat Coconut Milk , out of a 14.5 ounce can of coconut milk
- ▢ 1 tablespoon Minced Ginger
- ▢ 1 tablespoon Minced Garlic
- ▢ 1 teaspoon Garam Masala
- ▢ 1 teaspoon tumeric
- ▢ 1/2-1 teaspoon Cayenne Pepper
- ▢ 1 teaspoon Kosher Salt
- ▢ 2 cups Frozen Spinach
- ▢ 1/4 cup Water
For the Fish
- ▢ 1 pound semi-frozen haddock fillets a , bout 1/2 inch thin and cut into 3-4 inch even bite size pieces, or any other firm white fish such as cod or tilapia
- ▢ 1 teaspoon tumeric
- ▢ 1 teaspoon Kosher Salt
Instructions
- Set out the fish on the kitchen counter to defrost and proceed with the steps listed below. By the time you gather all the ingredients and get to to the fish, it should be somewhat defrosted and ready for you.
- Blend together the onions, tomatoes ginger, and garlic. Pour this sauce into the inner liner of the Instant Pot.
- Stir in the salt, cayenne, turmeric and garam masala. Use the 1/4 cup of water to wash out the blender jar and pour that last bit of goodness into the pot.
- Add in the frozen spinach and stir. The spinach or greens are what makes this a saag.
- Place a steamer rack on top of this sauce.
- For the Fish: Rub the fish cubes with oil, salt, and turmeric. Place the fish on a sheet of aluminum foil and fold the sheet over on all sides to make a securely-wrapped package. Place this package on top of the steamer rack.
- Cook for 5 Minutes high pressure.
- Allow it to release pressure naturally for 5 mins and then release all remaining pressure.
- Very carefully lift up the package of fish, open one side of it, and tilt it so that all the cooking liquids pour into the sauce below. Set the package of fish aside. (You are doing this so that you don’t break up the fish as you proceed to the next step which asks you to mix the sauce well.)
- Pour in the coconut milk and stir well until it is well incorporated. Only once this is done will you carefully open the package of fish and tilt the pieces of fish into the spinach saag. Serve with rice, or naan, cauliflower rice, or zoodles.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
If you’ve been afraid of cooking fish in your Instant Pot, this is the recipe you need to try! This easy Fish Curry recipe is tender, flavorful, and made easy with the help of your Instant Pot.
Why You’ll Love This Fantastic Fish Dish
In my experience, as long as you know how to do it, cooking seafood in the Instant Pot is a great idea. It turns out moist and infused with all the flavors of the spices and aromatics you cooked with it. This recipe uses Haddock and it cooks very well in the Instant Pot without much fuss.
In addition to being delicious, this Fish Saag recipe is also good for you. It’s full of spinach, warm spices, and coconut milk and is not only a balanced meal, but is also dairy-free, gluten-free, and Keto friendly.
What Is Saag?
Saag is a common Indian dish that’s usually made with greens of some kind (spinach, mustard greens etc) and cooked down with spices, and sometimes paneer.
While it can be eaten alone, many people choose to pair it with a protein to make it a complete meal. I’ve cooked it many many ways, and love pairing it with different meats. I really love how this Fish Saag recipe came out, and I think you’ll like it too.
Of course for Keto, you will have to forgo the rice, but riced cauliflower is always a good bet!
Is This Fish Curry Recipe Keto?
Yes! You’ll be able to enjoy this Fish Curry recipe even if you’re living a low carb lifestyle. With only 8 net carbs per serving, this curry recipe makes a delicious weeknight dinner or meal prep option!
Tips for Cooking Seafood in the Pressure Cooker
Use Frozen Seafood
You’ll notice in the recipe below that I use frozen spinach and frozen fish for this Fish Saag.
I do that because it’s convenient. The pressure cooker will do all the hard work for you. There’s no need to defrost, or to use fresh spinach. I use my Instant Pot so often because it saves me steps like this, so I use shortcuts like frozen foods, as often as I can. It doesn’t change the flavor of this recipe, and it turns out creamy and delicious in less than 30 minutes.
But I also do that because it’s the little trick you need to know, the one that keeps your seafood from overcooking in the pressure cooker.
I have found that starting with frozen seafood is often the best way to get perfectly cooked, not overdone seafood in your Instant Pot or other Electric pressure cookers.
Use Pot-in-Pot Cooking
The other trick I have found is that seafood invariably does better when cooked Pot-in-Pot. Elevating the fish away from the hot liner retards cooking and results in a perfectly well-cooked piece of fish. I have another recipe for an Instant Pot Ginger Scallion Fish that uses the same trick, as does my Easiest Ever shrimp curry recipe.
So don’t be afraid to try seafood in your pressure cooker. Follow this Fish Saag recipe exactly as written, and you can start improvising in no time at all to get perfectly cooked seafood from your Instant Pot.
Ingredients You’ll Need
- 1 cup Onion - Onions form the aromatic base of the dish, adding sweetness and depth as they cook down and blend into the saag sauce.
- 1 cup Tomatoes - Tomatoes bring acidity, moisture, and richness. They help create the gravy-like consistency and balance the earthiness of the spinach.
- 1/2 cup Full-Fat Coconut Milk - This adds creaminess, richness, and a subtle sweetness that smooths out the spices. It also helps create the signature silky saag texture.
- 1 tablespoon Minced Ginger - Ginger provides bright, zesty heat and complements the earthy spinach and mild fish. It builds flavor from the ground up.
- 1 tablespoon Minced Garlic - Garlic adds deep, savory notes that enhance the overall flavor and provide aromatic backbone.
- 1 teaspoon Garam Masala - Garam masala brings warmth and complexity with its blend of spices, giving the saag its classic Indian flavor profile.
- 1 teaspoon Turmeric - Turmeric adds earthiness, warmth, and vibrant color to the sauce while also enhancing the flavor of the fish.
- 1/2–1 teaspoon Cayenne Pepper - Cayenne adds heat and layers of spicy depth. You can adjust the amount based on how spicy you like your saag.
- 1 teaspoon Salt - Salt boosts all the flavors in the saag and seasons the vegetables and sauce evenly.
- 2 cups Frozen Spinach - Spinach is the heart of the dish, creating the saag base. Frozen spinach works well because it cooks quickly and blends smoothly into the sauce.
- 1/4 cup Water - Water helps the Instant Pot reach pressure and adds just enough liquid to loosen the spinach and create a velvety sauce.
- 1 pound Semi-Frozen Haddock Fillets - Firm white fish becomes tender and flaky without falling apart. Keeping it slightly frozen helps it hold its shape while cooking.
How To Make Fish Curry
- Set out the fish on the kitchen counter to defrost and proceed with the steps listed below. By the time you gather all the ingredients and get to the fish, it should be somewhat defrosted and ready for you.
- Blend together the onions, tomatoes ginger, and garlic. Pour this sauce into the inner liner of the Instant Pot.
- Stir in the salt, cayenne, turmeric, and garam masala. Use the 1/4 cup of water to wash out the blender jar and pour that last bit of goodness into the pot.
- Add in the frozen spinach and stir. The spinach or greens are what make this a saag.
- Place a steamer rack on top of this sauce.
- For the Fish: Rub the fish cubes with oil, salt, and turmeric. Place the fish on a sheet of aluminum foil and fold the sheet over on all sides to make a securely-wrapped package. Place this package on top of the steamer rack.
- Cook for 5 Minutes at high pressure.
- Allow it to release pressure naturally for 5 mins and then release all remaining pressure.
- Very carefully lift up the package of fish, open one side of it, and tilt it so that all the cooking liquids pour into the sauce below. Set the package of fish aside. (You are doing this so that you don’t break up the fish as you proceed to the next step which asks you to mix the sauce well.)
- Pour in the coconut milk and stir well until it is well incorporated. Only once this is done will you carefully open the package of fish and tilt the pieces of fish into the spinach saag. Serve with rice, naan, cauliflower rice, or zoodles.
Tips And Tricks
To get perfectly cooked fish and silky, well-seasoned spinach gravy in your Instant Pot, keep these simple tips in mind:
- Use firm white fish such as cod, halibut, tilapia, or mahi-mahi so it stays intact during cooking.
- Cut the fish into large chunks , as smaller pieces may overcook or break apart under pressure.
- Sauté your aromatics , especially onions, garlic, and ginger, to build deep flavor before pressure cooking.
Variations
If you’d like to switch things up and try different flavors or textures, these variations bring fun, delicious twists to classic fish saag:
- Creamy Coconut Fish Saag - Replace the cream with coconut milk for a dairy-free version that’s rich, fragrant, and slightly sweet.
- Spicy Fish Saag - Add diced serrano or jalapeño peppers, extra cayenne, or a spoonful of chili paste for more heat.
- Fish Saag Paneer - Stir in cubed paneer along with the fish for extra protein and creamy bites throughout.
- Mixed Greens Saag - Use a combination of spinach, kale, mustard greens, or Swiss chard for deeper, earthier flavor.
What To Serve With Fish Curry
There are many different dishes that complement this fish curry nicely. Here are a few of my favorite things to serve with it:
- Rice - Fish curry is often served with rice, which helps to soak up the delicious sauce and provide a neutral base to balance the flavors.
- Naan - Another classic accompaniment to curries is bread, such as naan or roti. These can be used to scoop up the curry sauce and add some texture to the meal.
- Vegetables - A simple side of steamed or roasted vegetables, such as broccoli, carrots, or green beans, can provide some crunch and balance the flavors of the curry.
- Salad - A fresh salad with a tangy dressing can provide a refreshing contrast to the rich and spicy flavors of the curry.
- Chutney or pickles - Spicy or tangy chutneys and pickles can add some zing to the meal and help cut through the richness of the curry.
How Long Does Fish Saag Last?
Typically, fish saag can be stored in the refrigerator for up to 3-4 days in an airtight container. It’s important to cool the dish down quickly after cooking and store it in the refrigerator as soon as possible.
Can You Freeze It?
If you want to store the fish saag for a longer period, you can freeze it for up to 2-3 months. Make sure to transfer the dish into a freezer-safe container and label it with the date of freezing. When ready to eat, thaw it overnight in the refrigerator and reheat thoroughly before consuming.
More Instant Pot Seafood Recipes
No matter if you’re a fan of seafood and can’t live without the convenience of the Instant Pot, check out some of my other tasty recipes:
- Nigerian Fried Rice
- Low Country Boil
- Shrimp Risotto
Fish Curry Recipe | Instant Pot Fish Saag
Equipment
- Instant Pot
- Steamer Rack
Ingredients
For the Sauce
- ▢ 1 cup Onion , Chopped
- ▢ 1 cup Tomatoes , chopped
- ▢ 1/2 cup Full-Fat Coconut Milk , out of a 14.5 ounce can of coconut milk
- ▢ 1 tablespoon Minced Ginger
- ▢ 1 tablespoon Minced Garlic
- ▢ 1 teaspoon Garam Masala
- ▢ 1 teaspoon tumeric
- ▢ 1/2-1 teaspoon Cayenne Pepper
- ▢ 1 teaspoon Kosher Salt
- ▢ 2 cups Frozen Spinach
- ▢ 1/4 cup Water
For the Fish
- ▢ 1 pound semi-frozen haddock fillets a , bout 1/2 inch thin and cut into 3-4 inch even bite size pieces, or any other firm white fish such as cod or tilapia
- ▢ 1 teaspoon tumeric
- ▢ 1 teaspoon Kosher Salt
Instructions
- Set out the fish on the kitchen counter to defrost and proceed with the steps listed below. By the time you gather all the ingredients and get to to the fish, it should be somewhat defrosted and ready for you.
- Blend together the onions, tomatoes ginger, and garlic. Pour this sauce into the inner liner of the Instant Pot.
- Stir in the salt, cayenne, turmeric and garam masala. Use the 1/4 cup of water to wash out the blender jar and pour that last bit of goodness into the pot.
- Add in the frozen spinach and stir. The spinach or greens are what makes this a saag.
- Place a steamer rack on top of this sauce.
- For the Fish: Rub the fish cubes with oil, salt, and turmeric. Place the fish on a sheet of aluminum foil and fold the sheet over on all sides to make a securely-wrapped package. Place this package on top of the steamer rack.
- Cook for 5 Minutes high pressure.
- Allow it to release pressure naturally for 5 mins and then release all remaining pressure.
- Very carefully lift up the package of fish, open one side of it, and tilt it so that all the cooking liquids pour into the sauce below. Set the package of fish aside. (You are doing this so that you don’t break up the fish as you proceed to the next step which asks you to mix the sauce well.)
- Pour in the coconut milk and stir well until it is well incorporated. Only once this is done will you carefully open the package of fish and tilt the pieces of fish into the spinach saag. Serve with rice, or naan, cauliflower rice, or zoodles.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Fish Curry Recipe | Instant Pot Fish Saag
Ingredients
For the Sauce
- 1 cup Onion Chopped
- 1 cup Tomatoes chopped
- 1/2 cup Full-Fat Coconut Milk out of a 14.5 ounce can of coconut milk
- 1 tablespoon Minced Ginger
- 1 tablespoon Minced Garlic
- 1 teaspoon Garam Masala
- 1 teaspoon tumeric
- 1/2-1 teaspoon Cayenne Pepper
- 1 teaspoon Kosher Salt
- 2 cups Frozen Spinach
- 1/4 cup Water
For the Fish
- 1 pound semi-frozen haddock fillets a bout 1/2 inch thin and cut into 3-4 inch even bite size pieces, or any other firm white fish such as cod or tilapia
- 1 teaspoon tumeric
- 1 teaspoon Kosher Salt
Instructions
- Set out the fish on the kitchen counter to defrost and proceed with the steps listed below. By the time you gather all the ingredients and get to to the fish, it should be somewhat defrosted and ready for you.
- Blend together the onions, tomatoes ginger, and garlic. Pour this sauce into the inner liner of the Instant Pot.
- Stir in the salt, cayenne, turmeric and garam masala. Use the 1/4 cup of water to wash out the blender jar and pour that last bit of goodness into the pot.
- Add in the frozen spinach and stir. The spinach or greens are what makes this a saag.
- Place a steamer rack on top of this sauce.
- For the Fish: Rub the fish cubes with oil, salt, and turmeric. Place the fish on a sheet of aluminum foil and fold the sheet over on all sides to make a securely-wrapped package. Place this package on top of the steamer rack.
- Cook for 5 Minutes high pressure.
- Allow it to release pressure naturally for 5 mins and then release all remaining pressure.
- Very carefully lift up the package of fish, open one side of it, and tilt it so that all the cooking liquids pour into the sauce below. Set the package of fish aside. (You are doing this so that you don’t break up the fish as you proceed to the next step which asks you to mix the sauce well.)
- Pour in the coconut milk and stir well until it is well incorporated. Only once this is done will you carefully open the package of fish and tilt the pieces of fish into the spinach saag. Serve with rice, or naan, cauliflower rice, or zoodles.
Fish Curry Recipe | Instant Pot Fish Saag https://twosleevers.com/fish-saag/
This Indian Pudding recipe is a delicious sweet treat that’s low carb and easy to make. If you’re looking for the perfect ethnic treat, you’ve hit the jackpot. This delicious Indian Kheer recipe only takes about 5 minutes to make. I think it’s one of the quickest desserts I’ve ever made.
Why You’ll Love This Indian Dessert
Yes, I did indeed make a low carb Indian dessert! If you’re familiar with Indian desserts, you’ll realize how impossible sounding this is. All that milk! All that sugar! Oh but all that taste!
If you are unfamiliar with this dish–well now, that’s because I made it up.
Phirni or kheer are both very popular of course, but a keto kheer is a whole different ballgame.
Since this Keto Almond Phirni Kheer is so easy to make, I tend to use it often for my sweet cravings. Not only is it low carb as mentioned before, but it’s also keto, gluten-free, soy-free, etc. It’s a great option for killing those cravings without ruining your healthy focus.
This Almond Phirni Kheer is great any time of the year. However, I tend to make it around the holidays a lot. It makes for a great addition to the dessert table without adding a ton of time.
I realize I really should have posted this right before Diwali, but I’ve been a little busy lately with my new cookbooks , one for the air fryer and one for the Instant Pot.
What Does Indian Pudding Taste Like
Kheer made with these ingredients has a luxuriously creamy, lightly sweet, and delicately spiced flavor profile that feels both comforting and elegant. The heavy whipping cream creates a rich, velvety base, while the unsweetened almond milk keeps it light enough to enjoy without feeling too heavy. Because it uses almond flour instead of rice, the texture becomes smooth, custard-like, and slightly nutty, almost like a cross between traditional kheer and a softly set almond pudding.
The Truvia adds gentle sweetness without overpowering the natural flavors, allowing the spices to shine. Cardamom brings its classic floral, warm, almost citrusy aroma that defines traditional kheer, while the saffron strands, once crushed and infused, contribute a subtle earthy sweetness and a touch of luxury, along with a faint golden hue. Together, the cardamom and saffron make the kheer taste fragrant, exotic, and soothing.
Overall, this low-carb kheer tastes creamy, nutty, aromatic, and lightly sweet, with the signature warmth of Indian dessert spices and a silky texture that feels indulgent without being heavy.
What Is The Difference Between Phirni And Kheer?
So these two are close cousins. Kheer can usually involve a variety of things, such as whole rice grains, zucchini kheer like my recipe here , or bottle gourd kheer, etc. But phirni is typically only made with ground rice.
The main difference then is one of texture. A kheer can have a little chew and bite in it, depending on what you’ve added.
A phirni in contrast is all about smooth, milky texture. It’s more like making malt-o-meal, except, if I can say, A LOT MORE DELICIOUS!
But of course if you’re doing Keto, rice is utterly out of the question. Enter that stalwart of keto cooking–almond flour. Yup. That works. And I tried it, and perfected it, so you don’t have to.
Trust me, you won’t be able to do tell the difference between regular Phirni and this keto phirni. So if you’re craving and Indian Kheer? Try this low carb kheer instead and enjoy!
Ingredients You’ll Need
- 3/4 cup Heavy Whipping Cream - Heavy cream creates the rich, luxurious base of this kheer. It provides thickness, creaminess, and that traditional velvety mouthfeel you usually get from slow-simmered milk in classic kheer.
- 1 cup Unsweetened Almond Milk - Almond milk lightens the texture while still contributing a mild nutty flavor that complements the almond flour. It also helps achieve the proper volume and consistency without adding extra carbs.
- 1/2 cup Superfine Almond Flour - Almond flour replaces rice in this low-carb version. As it cooks, it thickens the mixture naturally, giving the kheer a pudding-like body while adding delicate nutty flavor.
- 2 tablespoons Truvia - Truvia sweetens the kheer without the carbs of sugar. It blends easily into the warm mixture and provides a clean sweetness that doesn’t overpower the spices.
- 1/2–1 teaspoon Ground Cardamom - Cardamom is essential to kheer’s signature flavor. It adds floral, warm, slightly citrusy notes and enhances the dessert’s aroma. You can use the lower amount for a subtle flavor or the higher amount for a more pronounced spice.
- 2–3 Saffron Strands - Saffron contributes a delicate honey-like sweetness, earthy floral notes, and a soft golden color. Crushing the strands before adding them helps release their natural oils, allowing the flavor to infuse fully into the warm kheer.
How To Make Indian Pudding
- Combine ingredients. In a medium heatproof saucepan, whisk together cream, almond milk, almond flour, Truvia, crushed saffron and cardamom.
- Cook the pudding. Heat over medium heat until the mixture is boiling, whisking frequently to prevent lumps. Once the phirni boils, turn down the heat to maintain a lazy boil, and cook until the mixture is about the consistency of a thin pancake batter.
- Chill and serve. Refrigerate or 1-2 hours. Sprinkle with additional ground cardamom before serving.
Tips And Tricks
Here are some helpful tips and tricks to ensure your keto kheer turns out creamy, aromatic, and perfectly thickened every time.
- Simmer low and slow. Almond flour thickens quickly but develops its best texture when gently simmered. Keep the heat low to prevent graininess.
- Whisk frequently. Stirring often prevents lumps from forming and helps the almond flour blend smoothly into the cream and almond milk.
- Bloom the saffron. Crush the saffron strands and soak them in a tablespoon of warm almond milk or cream for a few minutes before adding. This boosts both color and flavor.
Variations
Here are several delicious and keto-friendly variations to help you customize your low-carb kheer, whether you want to change up the flavor, texture, or richness.
- Coconut Kheer - Replace half the almond milk with full-fat coconut milk for a richer, tropical flavor. Add a touch of coconut extract for an extra boost.
- Rose Kheer - Stir in 1–2 teaspoons rose water at the end for a fragrant, floral twist. Pair with pistachios for a classic Indian dessert profile.
- Chocolate Kheer - Add 1–2 tablespoons unsweetened cocoa powder while simmering for a decadent chocolate pudding variation. Sweeten slightly more to balance the cocoa.
What To Enjoy With Indian Pudding
Here are some delicious pairings that elevate the warm, spiced comfort of Indian pudding and turn it into an irresistible dessert experience.
- Vanilla Ice Cream - The classic pairing. The cold, creamy ice cream melts into the hot pudding, creating a perfect contrast of temperature and texture.
- Whipped Cream -Lightly sweetened whipped cream adds airy richness that complements the dense, molasses-forward flavors.
- Maple Syrup Drizzle - A touch of maple syrup enhances the pudding’s warm, earthy sweetness and pairs beautifully with the cornmeal base.
How Long Does It Last?
Keto kheer stores very well and keeps its flavor beautifully over several days. Once cooled, you can refrigerate it in an airtight container for 3–4 days.
The mixture tends to thicken as it chills because of the almond flour and heavy cream, so you may want to stir in a splash of almond milk when reheating to restore its creamy consistency.
Keto kheer can be enjoyed cold or warm, and the flavors of saffron and cardamom actually deepen as it sits.
Can You Freeze It?
Freezing is possible for up to 1 month, though the texture may become slightly grainy due to the dairy content; a gentle reheat and vigorous whisking usually help smooth it out again.
More Indian Treats
- Another great Indian dessert recipe you should try is my Instant Pot Halva Recipe . It’s a fantastic Indian dessert that’s vegan-friendly and made easily in an Instant Pot.
- If you enjoy this Almond Phirni Kheer, and are not low carb you should definitely check out my pressure cooker Indian Kheer recipe ! It’s an easy and flavorful dessert that’s done in under 30 minutes. Now that one is NOT low carb, but it’s delicious and suitable for anyone who is not keto.
If you’re looking for a new and easy dessert recipe, I would definitely give this Keto Indian Pudding a try. Not only does it hit the spot, but it takes hardly any effort to prepare. I have no doubt you’ll love it as much as I do.
Indian Pudding | Low Carb Indian Kheer Recipe
Ingredients
- ▢ 3/4 cup ( 178.5 g ) Heavy Whipping Cream
- ▢ 1 cup ( 250 g ) Unsweetened Almond Milk
- ▢ 1/2 cup ( 56 g ) Superfine Almond Flour
- ▢ 2 tablespoons ( 2 tablespoons ) Truvia
- ▢ 1/2-1 teaspoon ( 0.5 teaspoon ) Ground Cardamom
- ▢ 2-3 ( 2 ) Saffron Strands , crushed
Instructions
In a medium heatproof saucepan, whisk together cream, almond milk, almond flour, Truvia, crushed saffron and cardamom.
Heat over medium heat until the mixture is boiling, whisking frequently to prevent lumps. Once the phirni boils, turn down the heat to maintain a lazy boil, and cook until the mixture is about the consistency of a thin pancake batter.
Refrigerate or 1-2 hours. Sprinkle with additional ground cardamom before serving.
If you aren’t keto and want to make this, buy coarsely ground rice flour or whirl about some rice in your blender, until you get a coarse finish and substitute that for the almond flour.
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Nutrition
Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
