Palak Paneer (Indian Spinach Curry with Paneer Cheese)
A creamy, aromatic spinach-based curry with paneer cheese will bring a favorite Indian dish right into your own kitchen! Serve it with cauliflower rice or keto naan if desired.
Servings 6 servings
Calories 209kcal
Ingredients
Palak Paneer:
- 1 tablespoon coarse kosher salt
- 5 ounces baby spinach
- 1 medium tomato halved
- 1/2 jalapeño seeded
- 2 tablespoons clarified butter
- 1 small onion peeled and diced
- 4 large cloves garlic minced
- 1 tablespoon fresh ginger peeled and grated
- 1 teaspoon salt
- 1 teaspoon garam masala spice mix
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon crushed red pepper flakes
- 1 bay leaf
- 8 ounces paneer cheese cut into 1/2" cubes
- 4 tablespoons heavy whipping cream
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground fenugreek
For Serving (Optional):
- Keto Naan from the Keto Bread cookbook
- Cauliflower rice
Instructions
- Fill a 5-quart pot halfway full with water and bring to a boil. Add the kosher salt, and then the spinach. Cook the spinach until wilted, about 2 minutes, and then drain. Lightly press down on the spinach, but don’t extract all the water.
- Add the spinach, tomato, and jalapeño to a blender and process until smooth.
- Heat the ghee in a large, deep skillet over medium heat. Add the onion and cook until softened, about 3 to 5 minutes, and then add the garlic and ginger and cook 1 minute more, stirring constantly.
- Stir in the spinach purée, salt, garam masala spice mix, coriander, cumin, turmeric, crushed red pepper flakes, and bay leaf. Bring to a simmer and cook 3 minutes, stirring frequently. Add the paneer cheese and cook 1 minute more, stirring constantly.
- Turn off the heat and stir in the cream, lemon juice, and fenugreek. Cover the skillet and let it sit for 3 minutes.
- Remove bay leaf and discard. Serve hot, with the Naan for dipping.
Notes
- Recipe is from the Keto Bread cookbook by Faith Gorsky and Lara Clevenger, published by Adams Media on September 10, 2019.
- Net Carbs: 4g per serving
- The nutrition information for this recipe was calculated without the optional Keto Naan or Cauliflower Rice for serving.
- Try this recipe with half of the baby spinach replaced with mustard greens.
- This recipe is freezer-friendly! Thaw it overnight, and then reheat it in a saucepan over medium-low heat on the stovetop (stirring frequently), or at 70% power in the microwave (stirring every 45 seconds to 1 minute).
Nutrition
Calories: 209kcal | Carbohydrates: 5g | Protein: 7g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 51mg | Sodium: 1586mg | Potassium: 213mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2570IU | Vitamin C: 13mg | Calcium: 220mg | Iron: 1mg