Keto Palak Saag
Experience the rich, vibrant flavors of Keto Palak Saag, a low-carb twist on the classic Indian spinach curry. This recipe celebrates fresh spinach, blanched to perfection and blended into a lush green puree, enhanced with aromatic spices like cumin, turmeric, coriander, and garam masala. Infused with the rich decadence of ghee and finished with velvety heavy cream, this dish offers a creamy, satisfying texture that's both keto-friendly and packed with nutrients. Ideal for busy weeknights, this dish boasts a quick prep time of just 15 minutes while delivering bold, authentic flavors in every bite. Serve it as a comforting standalone meal or pair it with your favorite protein for a wholesome, keto-approved feast.
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Recipe Information
Ingredients
- 500 grams Fresh spinach
- 2 tablespoons Ghee
- 1 medium Onion
- 3 units Garlic cloves
- 1 inch Ginger
- 2 units Green chilies
- 1 medium Tomato
- 120 milliliters Heavy cream
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Salt
- 250 milliliters Water
Instructions
Wash the spinach thoroughly under running water to remove any dirt or grit. Set aside.
Chop the onions, garlic, ginger, and green chilies finely.
Dice the tomato and set it aside.
In a large pan, heat 1 tablespoon of ghee over medium heat. Add the cumin seeds and let them splutter for a few seconds.
Add the chopped onions and sauté until they become translucent.
Add the garlic, ginger, and green chilies to the pan and sauté for 2-3 minutes until fragrant.
Add the diced tomato, turmeric powder, coriander powder, and salt to the pan. Cook until the tomatoes become soft and the spices are well incorporated.
Meanwhile, in another pot, bring the water to a boil. Add the fresh spinach to the boiling water and blanch for about 2 minutes.
Drain the spinach and immediately transfer it to a bowl of cold water to retain its bright green color.
Once the spinach is cooled, blend it into a smooth puree using a blender or food processor.
Add the spinach puree to the pan with the cooked spice mixture. Stir well to combine.
Pour in the heavy cream and let the mixture simmer for about 5-7 minutes on low heat. If necessary, adjust the consistency with a little water.
Finish with garam masala and the remaining tablespoon of ghee. Mix well and remove from heat.
Serve the Keto Palak Saag hot with a drizzle of extra cream if desired.
Nutrition Facts
Calories |
227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.4 g | 22% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 50 mg | 17% | |
| Sodium | 598 mg | 26% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 2.7 g | ||
| Protein | 4.0 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 193 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
