Keto Palak Paneer
Simmered in spinach cream sauce
- Time
- 35 min
- Serves
- 2
- Calories
- 280 kcal
- Protein
- 18 g
About this recipe
Spinach and paneer is a cornerstone pairing in North Indian cooking, and this keto version honors the original without the starch. Fresh spinach puréed into a rich, ghee-based sauce cradles cubes of soft paneer in just 35 minutes—no shortcuts, no gums. The key to success is not overcooking the spinach; blanch it first, then blend it smooth with garlic and ginger while the cream stays separate, folding it in only at the end so the sauce stays silky rather than split.
At 280 calories and just 4 grams of carbs per serving, this feels like a restaurant dish but delivers keto macros: 22g fat, 18g protein. The mild spice (a whisper of green chili and garam masala) lets the earthiness of spinach shine. Pair it with cauliflower rice or roasted radishes to bulk up the plate without spiking blood sugar. You can make this ahead and refrigerate it for up to three days; rewarm on low heat with a splash of cream to restore the sauce's silkiness.
Ingredients
Quantities for 2 servings.
Method
- 1Blanch spinach, then blend smoothly with 50 ml cream; set aside.
- 2Heat ghee, temper cumin seeds, add onion and fry until golden.
- 3Add ginger and garlic, cook for 1 minute until fragrant.
- 4Pour in spinach puree, simmer for 3 minutes on medium heat.
- 5Add paneer cubes, garam masala, remaining cream, and lemon juice.
- 6Simmer for 5-7 minutes until paneer softens and sauce thickens slightly.
- 7Season with salt, pepper, and green chili; serve hot.
