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
Method
- 1 Blanch spinach, then blend smoothly with 50 ml cream; set aside.
- 2 Heat ghee, temper cumin seeds, add onion and fry until golden.
- 3 Add ginger and garlic, cook for 1 minute until fragrant.
- 4 Pour in spinach puree, simmer for 3 minutes on medium heat.
- 5 Add paneer cubes, garam masala, remaining cream, and lemon juice.
- 6 Simmer for 5-7 minutes until paneer softens and sauce thickens slightly.
- 7 Season with salt, pepper, and green chili; serve hot.
Nutrition
⚠️ Nutritional values are AI-generated estimates and may not be accurate.
