Keto Paneer Saagwala

Paneer Saagwala lives or dies by the spinach. Fresh spinach is best—frozen will weep water and dilute the cream sauce—and it should be roughly chopped and added in batches. The first batch wilts immediately; keep layering until all the spinach has collapsed. Fenugreek leaves (methi) are the secret, not filler. They taste faintly bitter and almost maple-like; they're what separates "okay saag" from "why does this taste so good?" If fresh methi isn't available, dried methi powder works in a pinch—start with 1/4 teaspoon and taste as you go.

The paneer cubes should be added at the very end and kept warm in the finished sauce rather than cooked in it; prolonged heat makes them rubbery. The sauce itself is built from ghee, onion, and ginger-garlic paste, bloomed with spice powders, then cream and more cream until it's silky. Some versions finish the spinach in a blender for smoothness; others leave it chunky. Both are valid—choose based on your mood. At 7 grams of net carbs and 19 grams of fat per serving, this is a keto vegetarian main that feels luxurious without being complicated.