Keto Paneer Palak
Experience the perfect harmony of flavor and nourishment with this **Keto Paneer Palak** recipe, a low-carb twist on the classic Indian favorite. This dish features tender cubes of golden-fried paneer simmered in a luxuriously creamy spinach sauce infused with aromatic spices like cumin, coriander, and garam masala. Fresh spinach provides a vibrant, nutrient-packed base, while heavy cream adds an indulgent touch, making it keto-friendly and irresistibly rich. With just 20 minutes of prep and under 30 minutes of cooking, this recipe is a quick yet wholesome option for a satisfying meal. Serve it steaming hot as a stand-alone dish or pair it with cauliflower rice for the ultimate keto comfort food. Whether you're following a ketogenic diet or simply love Indian cuisine, this recipe will leave your taste buds delighted and your body fueled. Keywords: Keto Paneer Palak, low-carb Indian recipes, keto-friendly spinach curry, quick keto dinner.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 250 grams Paneer
- 500 grams Fresh spinach leaves
- 2 tablespoons Ghee
- 1 medium Onion
- 3 pieces Garlic cloves
- 1 inch Ginger
- 2 pieces Green chilies
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Salt
- 3 tablespoons Heavy cream
- 1 cup Water
Instructions
Start by washing the spinach leaves thoroughly in a bowl of water and drain them well.
In a large pot, bring the water to a boil and blanch the spinach for 2-3 minutes until wilted and bright green, then quickly transfer the spinach to a bowl of ice water.
Drain the spinach and blend it into a smooth puree using a blender or food processor. Set aside.
Cube the paneer into bite-sized pieces and lightly fry them in 1 tablespoon of ghee over medium heat until golden brown. Remove and set aside.
In the same pan, add the remaining tablespoon of ghee. Add cumin seeds and allow them to splutter.
Finely chop the onion, garlic, ginger, and green chilies.
Add the chopped onion, garlic, and ginger to the pan and sauté for 5-7 minutes until the onions turn translucent.
Add the chopped green chilies and sauté for another minute.
Mix in the coriander powder and cook for another minute to release the flavors.
Add the spinach puree to the pan, season with salt, and let it simmer for 5 minutes on low heat.
Stir in the fried paneer cubes and let it cook in the spinach sauce for another 5 minutes.
Add the garam masala and mix well.
Finally, stir in the heavy cream and give it a nice, thorough mix. Simmer for another 2 minutes.
Serve hot with a dollop of cream on top, if desired.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 15.1 g | 75% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 66 mg | 22% | |
| Sodium | 366 mg | 16% | |
| Total Carbohydrate | 11.0 g | 4% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 2.2 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 287 mg | 22% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 896 mg | 19% | |
*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.
