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Keto Palak Paneer

Soft Indian cheese in a rich and spicy spinach gravy

Palak Paneer is one of the quintessential Indian dishes. It’s found on almost every single restaurant menu in the country. It’s also perfectly Keto friendly. While growing up I never really cared much for spinach and I found most Indian food too spicy, fast forward and I started to love my spinach as an adult and making a nice non spicy Palak Paneer seemed like a great idea. So here is my Keto Palak Paneer recipe. If you like it spicy, add some green chilly.

Make it meaty!

Palak Paneer falls under the ‘saag’ category of Indian dishes. Saag basically is leaf based so you can use leaves other than spinach. This preparation however will work well with some shredded tandoori chicken thrown in it or some mutton or lamb as well. So play around and see what suits your preference. If you have a hankering for other Indian Keto dishes try our Keto Dosa with coconut chutney or perhaps our creamy chicken curry.

Nutrition Info (Per serving)

  • Calories: 325
  • Net Carbs: 6g
  • Carbs: 8g
  • Fat: 28g
  • Protein: 12g
  • Fiber: 2g

This recipe makes 3 serving. Get this recipe on myfitnesspal.

Palak Paneer

A delicious creamy gravy made from spinach with paneer in it.
4.59 from 29 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Indian
Servings 3 servings



  • 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 some fresh cream and cheese (optional)
  • Serve with cauliflower rice (if on keto) or just a nice naan or chapati.
Tried this recipe?Let us know how it was!

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  1. I just made this and it was extremely spicy!! I think the measurements you have up there need to be changed to teaspoons instead of tablespoon for the spices.

    1. Yeah might have been an error from the person who input the recipe for me. I might have missed that. Checking it out now.

      1. Hang on… I must have made this after the correction to teaspoons! Please disregard my previous note.

        1. Hey sorry that was a mistake it was just 28grams of fat which comes from the paneer, ghee and cream. Fixed it.

  2. What a great recipe! I watch the way you react to most of the food you taste at the end of each video and recognize myself. This dish is a classic, of course, but with your creamy homemade paneer and the mix of spices–I had to make my own garam masala, the kind you can buy in a store here in Ohio is mostly paprika, garlic powder, and salt (wierd, right?)–all others pale in comparison! The restaurant versions I’ve had, to say nothing of the tasteless, commercial version available here frozen in the US, don’t even come close! I’ll be making and serving this often.

  3. Ur receipes r really good.. I have been doing thus same receipe and i use almond paste instead of the cashewpaste which is generally used… I add almond paste in butter chicken butter paneer masala…

  4. So I just did this at home minus the paneer. I have been trying to make saag for years and it never turns out like at restaurants. I used your recipe and just added methi leaves about 1/2 cup dried. Also I happen to not have cumin whole seed so I used 1/2 tsp ground cumin but did not toast it as long. I found it needed more spice so threw in about a tsp typical medium curry powder. Turned out beautifully and even husband said best yet. Thanks!

  5. Hi I’m on keto last 25 days and loose weight upto 8 kg till that time less options in eating keto food but now pleanty of keto food options . From recipe I made palak paneer and it was superb , same taste was I eating before keto .
    So thanks for keto helper
    Q. I’m loosing. My weight but my belly fat I want to reduce you have any idea?

  6. I NEVER comment on recipes, but I have been on the search for the best at-home palak paneer recipe for ages, and for me – this is it! So simple, so delicious. Thank you!

  7. I just made this and it was freaking perfect! I served it with keto butter chicken and keto naan (both from keto connect) and cauliflower rice. My husband literally wiped his plate clean! I forgot the cream and didn’t use the green chilies, but everything else was exactly as written and utterly perfect. Thanks!

  8. I have made palak paneer before but never has mine been as delicious as this recipe! I’ve just started keto and wanted some tasty recipes and I’m so glad I found your’s. Thank you so much for sharing it.

  9. This is a very nice recipe, thanks. My shop didn’t have paneer today, just halloumi, so I skipped the cheese this time. Then I accidentally bought too much spinach, so I just hoped for the best and doubled the recipe. The only difference is it took a bit longer to wilt that much spinach.

    So, now I have enough for 2 meals! And maybe I can get some paneer to put in the leftovers!

    Having with chicken curry, and the non-keto people can have with dal and naan too. Curry Nite!

  10. Looking forward to making the recipe. Could you use frozen spinach? Could you do steps 1-4 the night before ?

  11. With your paneer curries…can you freeze them? I’m on my own so freezing helps. Your recipes look truly amazing…so pleased I found this site.

  12. This is hands down the best recipe I have ever tried. I followed it exactly like you did in your video except that I didnt take the seeds out of the chile pepper. It was warm but not too hot. I got the pepper at the Patel Brothers store in Louisville so I dont know what kind it was, it was long and thin….about as warm as a serrano but had great flavor. That store is a half hour drive for me so next time I will try some mexican cheese instead of paneer because I can get it at the grocery store down the street and its hard and doesnt melt, similar to paneer.

    I have arthritis in the knees and need to have as many dishes with turmeric as I can, its a good thing I love indian cuisine.

    Thank you for your recipes and videos

  13. I have made this at least 20 times. Palak Paneer is my favourite dish in the world and yours is the best I have ever had and I have had tried it in at least if not more than 15 different Indian restaurants. The only sub I ever make is, I never have heavy cream, (bought it the first 4 times I made this, just for this) have used full fat plain yoghurt, or butter, or just leave it out. Once I accidently thought I had it memorized and fried all the spices at once and it was not as good, so newbies, definitely do recipe in appropriate steps. Also once I was out of fresh ginger and used powder and it made it bitter and I could taste exactly why. So use fresh. I want to make it tomorrow but I dont have fresh ginger (cry face) and on corona virus lock down here in NZ. I have copied out this recipe so many times, and shared it with many, both as a recipe and cooked up. I pre batch the first lot of spices into tiny little jars so that I can make it 4 times without getting out all the jars every time. Making your dish is my happy place. Its my ultimate comfort food. It Freezes very well. Just here to write the recipe again. Nothing like a hand written recipe 🙂 Thanks your awesome.

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