📝 About This Recipe
Experience the soul-warming flavors of Northern India with this luxuriously creamy Palak Paneer, meticulously crafted to fit a ketogenic lifestyle. This dish features golden-seared cubes of paneer cheese nestled in a vibrant, spiced spinach purée enriched with heavy cream and aromatic ghee. It is a masterpiece of texture and nutrition, offering a high-protein, low-carb feast that proves healthy eating never has to sacrifice depth of flavor.
🥗 Ingredients
The Spinach Base
- 500 grams Fresh Baby Spinach (washed and stems removed)
- 2-3 pieces Green Chilies (serrano or thai bird's eye, slit lengthwise)
- 1 inch Ginger (peeled and roughly chopped)
The Paneer
- 400 grams Paneer Cheese (cut into 1-inch cubes)
- 2 tablespoons Ghee (for searing the cheese)
- 1/4 teaspoon Turmeric Powder (for dusting)
Aromatics and Spices
- 2 tablespoons Ghee or Grass-fed Butter (for the gravy base)
- 1 teaspoon Cumin Seeds (whole)
- 5-6 cloves Garlic (minced finely)
- 1/4 cup Keto-friendly Onion (very finely diced red onion)
- 1 teaspoon Garam Masala (high quality or homemade)
- 1/2 teaspoon Kashmiri Red Chili Powder (for mild heat and color)
- 1 teaspoon Salt (adjust to taste)
Finishing Touches
- 1/4 cup Heavy Whipping Cream (full fat)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms)
- 1 teaspoon Lemon Juice (freshly squeezed)
👨🍳 Instructions
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1
Blanch the spinach: Bring a large pot of salted water to a rolling boil. Submerge the spinach leaves for exactly 2 minutes until wilted but still bright green.
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2
Shock the spinach: Immediately transfer the blanched spinach to a bowl filled with ice water. This stops the cooking process and preserves the vivid green color.
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3
Make the purée: Drain the spinach and place it in a blender with the ginger and green chilies. Blend until completely smooth. Add a tablespoon of water only if necessary.
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4
Sear the paneer: Heat 2 tablespoons of ghee in a non-stick skillet over medium-high heat. Lightly dust paneer cubes with turmeric and salt, then sear until golden brown on at least two sides. Remove and set aside.
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5
Bloom the spices: In a heavy-bottomed pan or kadai, heat the remaining ghee. Add cumin seeds and let them sizzle for 30 seconds until fragrant.
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6
Sauté aromatics: Add the finely diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic and sauté for another minute until the raw smell disappears.
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7
Season the base: Stir in the Kashmiri red chili powder and garam masala. Cook for 30 seconds, being careful not to burn the spices.
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8
Simmer the sauce: Pour the spinach purée into the pan. Stir well to combine with the aromatics. Cover and simmer on low-medium heat for 5-6 minutes. If the mixture is too thick, add 2-3 tablespoons of water.
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9
Incorporate the cheese: Gently fold in the seared paneer cubes. Let them simmer in the sauce for 2 minutes to absorb the flavors.
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10
Add richness: Stir in the heavy cream and crushed Kasuri Methi. The sauce will turn a beautiful, velvety light green.
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11
Final adjustment: Turn off the heat. Stir in the lemon juice to brighten the flavors and adjust salt if needed.
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12
Garnish and serve: Transfer to a serving bowl and finish with an extra drizzle of cream or a small dollop of butter.
💡 Chef's Tips
To keep the spinach vibrant green, never cover the pan for too long once the purée is added, and never omit the ice bath. If paneer is unavailable, halloumi makes an excellent keto-friendly substitute, though it is saltier. For an extra smoky flavor, you can perform the 'dhungar' method by placing a hot coal in a small bowl inside the pot and drizzling it with ghee before sealing for 2 minutes. Always crush the Kasuri Methi (dried fenugreek) between your palms to release its essential oils before adding it to the dish. If your spinach is bitter, a tiny pinch of keto-approved sweetener (like erythritol) can balance the flavor profile.
🍽️ Serving Suggestions
Serve with warm Keto Almond Flour Naan or coconut flour flatbreads. Pair with cauliflower rice sautéed with cumin seeds and turmeric. Enjoy alongside a cooling cucumber and mint raita made with full-fat Greek yogurt. A side of spicy pickled onions (Lacha Pyaz) adds a wonderful crunch and acidity. For a drink pairing, try a salty Lassi made with watered-down yogurt, roasted cumin, and black salt.