Healthy At Home 4 MIN READ 10969 VIEWS February 23, 2017

Low Carb Dinner Recipes For A Healthy Meal

Written By Latika Gupta

Low Carb Dinner Recipes

In order to help you stick to your weight loss goals and to not compromise on your taste buds either, here is a small compilation of low carb dinner recipes that you can cook up to have a hearty and healthy meal.

The moment you will decide to go on a weight loss spree, you will start getting a lot of information from relevant and irrelevant sources saying what you need to do and what you should not be doing. While it’s up to you which piece of advice you take and which you would let go, one thing that you should be focusing on is to include low carb meals in your diet. 

Indian cuisine has always received a lot of flak for being high on carbs and fats despite it being high on nutrition. In order to help you stick to your weight loss goals and to not compromise on your taste buds either, here is a small compilation of low carb dinner recipes that you can cook up to have a hearty and healthy meal.

Indian Spices Roast Chicken


  • 3-4 pound whole chicken
  • 1 tbsp powdered ginger
  • 1/2 tsp cardamom
  • 1/2 tsp garam masala
  • 1/4 tsp nutmeg
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1/2 tsp powdered garlic
  • 1 tbsp yellow curry powder
  • 2 tbsp olive oil
  • 4 slices ginger root 1/4 inch thick
  • 3 cloves garlic roughly chopped
  • 1/2 small red onion


  • Preheat oven to 350 degrees F
  • Fill the cavity of the chicken with onions, garlic, and ginger 
  • Mix all the spices, salt and pepper with olive oil to make fine paste
  • Brush the spice mix all over the chicken evenly
  • Roast uncovered chicken on preheated oven rack for about 1-1/2 hour. Roast till the temperature of the chicken reaches 170 degrees F on the meat thermometer
  • Once out from the oven, let the chicken rest for 10 minutes
  • Carve and serve hot

Soya Vegetable Mix


  • 1 bowl chopped soya chunks 
  • 1/2 bowl boiled green peas
  • 1/2 bowl sliced baby corn
  • 1/2 bowl chopped tomatoes – ½ bowl
  • 1/4 bowl finely chopped onions – ¼ bowl
  • 1 tbsp chili powder – 1 tablespoon
  • 1 tbsp turmeric powder – 1 tablespoon
  • 1 tbsp jeera powder – 1 tablespoon
  • 1 tbsp ginger-Garlic paste – 1 tablespoon
  • 1 tbsp  vegetable Oil – 1 tablespoon
  • 1 tbsp garam Masala 
  • A pinch asafoetida (Hing)


  • Take a pan and heat it on medium flame. Pour a tablespoon of vegetable oil followed by green chilies, hing, onions and ginger-garlic paste
  • Stir the mixture till onions turn golden brown
  • Add chopped tomatoes, chili powder, turmeric and garam masala powder. Cook on medium flame for 3-4 minutes
  • Add boiled peas, baby corn, and soya chunks in the pan and mix well
  • Cook for 5-7 minutes on medium flame
  • Stir consistently to avoid overcooking
  • Serve hot

Indian Style Low Carb Pancake 


  • 1 tbsp Chana Dal (Bengal Gram)
  • 1 tbsp Moong Dal (Green Gram) 
  • 1 tbsp Urad Dal (Black Lentils) 
  • 1/4 bowl Toovar Dal 
  • 1/2 bowl Rice 
  • 1/4 bowl Sour Curd 
  • 3/4 cup Grated bottle gourd (lauki) 
  • 1/4 tbsp Chilli powder 
  • 2 tbsp Lemon juice 
  • 1 tbsp Vegetable Oil 
  • 1/4 tbsp Turmeric Powder 
  • 1/2 tbsp Sugar 
  • 1/2 tbsp Mustard seeds 
  • A pinch of asafoetida(Hing) 
  • 1/2 tbsp Sesame seeds (til)
  • 1 tbsp Ginger-green chili paste 


  • Mix all the dals and rice together in a blender and blend to make a smooth paste
  • Add sour curd to it and mix well.
  • Cover the mixture and keep it aside for 8 hours to ferment
  • After 8 hours, add lauki, lemon juice, chili powder, baking soda and salt to the mixture
  • Mix well and keep the batter aside
  • Heat a frying pan on a medium flame and put some oil and mustard seeds in it
  • Add sesame seeds and hing to it and cook for a while
  • Pour the oil mixture over the batter you have prepared and mix properly
  • Pour the batter in to small cups and bake for about 15 to 20 mins in a pre-heated oven at 200 degree Celsius
  • Once done, let them cool down for a few minutes
  • Unmold the Indian cupcakes as they are ready to be relished

Indian Chicken And Almond Soup


  • 10 gm butter, unsalted
  • 8 oz. chicken breast, skinless, boneless, cut into small chunks
  • 1 tsp. minced fresh ginger root (optional)
  • 40 almonds
  • 1 tsp. each salt and black pepper
  • 1 jalapeno, seeded and chopped
  • 1 medium zucchini diced 
  • 1/3 cup fresh coriander, crushed for garnishing
  • 1 cup coconut milk
  • 1 cup cream (or more coconut milk if you prefer)
  • 2 cup chicken broth
  • 1 cup water (or more if you like your soups thinner)
  • 1 tsp. garam masala


  • Put a stew pot over medium heat and melt butter in it
  • Add zucchini, jalapeno, and ginger to it. Saute until tender
  • Remove all the solids from butter and put them in a blender, let them sit there for now
  • Put chicken pieces in the remaining butter in the skillet and saute until its brownish in color or cooked completely 
  • Now lift chicken too and put it in the blender
  • Add 1 cup of chicken broth and almonds to the blender and blend until chicken and nuts are nicely ground
  • Put the contents from blender back into the stew pot
  • Add remaining chicken broth to it followed by coconut milk, coriander, all remaining spices and water
  • Simmer the soup on lowest heat for 5-10 mins
  • Sprinkle garam masala after pouring in the soup bowl

So, which recipe is going to make to your dinner table tonight? 

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