There's just something about tucking into a nice hot bowl of Palak Paneer that takes me right back to my mothers kitchen, where I was comforted and my belly satisfied.
The creamy cubes of paneer and mildly spiced aromatic palak gravy hit the spot.
this dish as been my staple though my keto journey when iv had a long tiring day and my mind can't fathom what to cook for dinner - I turn to palak paneer.
So here's our recipe this one serves 3, we generally dig in in with spoon, but you could pair it with some keto bread.
Net Carbs: 6g
What you will need:
200 Grams Paneer
200 Grams fresh Spinach
1 big red Onion
4 cloves of Garlic
1 Thumb size Ginger
1 Green Chilly (or 2 depends on how you like it)
1/2 teaspoon Cumin seeds
50 ml heavy cream
1/2 teaspoon Turmeric powder
1/2 teaspoon Red Chilly powder
1/2 teaspoon Cumin powder
1/2 teaspoon Coriander powder
1/2 teaspoon Garam Masala powder
20 Grams of Ghee
1 full Dry Red Chilly for garnish
You will find all the ingredients mentioned above in any Carrefour around UAE.
Heat the ghee in a deep frying pan.
Fry the cumin seeds, ginger, garlic, green chilly and onions for 2-3 minutes
Add in the spinach leaves, season with salt and cover and cook for 2 minutes.
Turn off the gas and blitz everything in the food processor, add water if required to blend smoothly
Heat ghee in the same pan and add in the tumeric, red chilli powder, cumin powder, garam masal and coriander powder
Once the masalas have been cooked out pour in the pureed spinach, cover and cook for 2-3 minutes
Add in the fresh cream and the paneer and cook for a further 1 minute
Garnish with a roasted dry red chilly.
Serve with cauliflower rice.