Palak Paneer Recipe: Ketoproof!

Ready in 30 minutes

As a child, Palak (Hindi for Spinach) was not one of my favorite things! My mom would try her best to get me to eat Palak, but it would hardly be an endeavor met with success. On the other hand, Paneer (Indian Cottage Cheese) was my single most favorite food item! I could eat 500 grams in one go, simply loved Paneer! To date most of my friends still know me for the love I have for Paneer!

So to my amazement, the first time as a child I came across this Indian curry called Palak Paneer, I was blown away by how good spinach could potentially taste and from thereon in started my love affair for Palak Paneer. Needless to say, my mom was probably super happy that I voluntarily ate spinach in this curry form!

So Palak Paneer, in essence, is a vegetarian dish originating from India made with paneer in this gravy made of puréed spinach and spices. Since paneer fits the keto macros pretty well, this is an excellent curry to have in your arsenal when you want to whip a quick Indian keto food dish. So, without further ado the Palak paneer recipe.

Palak Paneer recipe for 2 servings

Ingredients

300 grams spinach
200 grams diced paneer
1 small onion chopped
1 ½ tablespoon ginger garlic paste
1 small green chili
4 tablespoons tomato purée
2 teaspoons turmeric
2 teaspoons garam masala
1 teaspoon cumin
Salt and pepper to taste
100 milliliters of cream
2 tablespoon ghee
1 tablespoon grass-fed butter

Instructions

In a saucepan, heat the ghee and then saute the chopped onion for two minutes, then add the ginger-garlic paste and fry for another two minutes.
Now add all the spices and fry it for a minute. Add the spinach and cook for two minutes. Add the tomato puree and cook for a few minutes and then let it cool down.
Pour this mixture into a blender and make a puree, it should be thick and creamy. If it's too thick then add a bit of water if needed to make it into a thick gravy.
Reheat the saucepan with a tablespoon of butter and now pour in this gravy from the blender. Add the diced paneer, the cream and stir a few times to make sure everything is mixed well.
Set the heat to low and simmer for 8-10 minutes.
Serve with cauliflower rice and garnish with some Greek yogurt or grated cheese, or with keto naan.