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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
Yum
Votes: 15
Rating: 4.47
You:
Rate this recipe!
A delicious creamy gravy made from spinach with paneer in it.
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Palak Paneer
Yum
Votes: 15
Rating: 4.47
You:
Rate this recipe!
A delicious creamy gravy made from spinach with paneer in it.
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
3 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Units:
Instructions
  1. Heat the ghee in a deep frying pan.
  2. Fry the cumin seeds, ginger, garlic, green chilly and onions for 2-3 minutes
  3. Add in the spinach leaves, season with salt and cover and cook for 2 minutes.
  4. Turn off the gas and blitz everything in the food processor, add water if required to blend smoothly
  5. Heat ghee in the same pan and add in the tumeric, red chilli powder, cumin powder, garam masal and coriander powder
  6. Once the masalas have been cooked out pour in the pureed spinach, cover and cook for 2-3 minutes
  7. Add in the fresh cream and the paneer and cook for a further 1 minute
  8. Garnish with some fresh cream and cheese (optional)
  9. Serve with cauliflower rice (if on keto) or just a nice naan or chapati.

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21 Comments

  • Reply
    ndia
    February 9, 2018 at 12:25 am

    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.

    • mm
      Reply
      Sahil Makhija
      February 9, 2018 at 3:53 am

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

    • Reply
      kpazdetodo
      July 2, 2018 at 11:03 am

      I’ve made it a couple of times using the measurements given and LOVE IT! Chacun son goût…

      • Reply
        kpazdetodo
        July 2, 2018 at 11:50 am

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

  • Reply
    cherie
    March 11, 2018 at 9:09 am

    Hi, I love this but I think that your fat measurement is off.

    • mm
      Reply
      Sahil Makhija
      March 11, 2018 at 9:59 am

      How so?

      • Reply
        Devyani Rana
        March 12, 2018 at 9:32 pm

        Is the bulk of the 258g fat derived from the Ghee in this recipe?

        • mm
          Reply
          Sahil Makhija
          March 13, 2018 at 3:51 am

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

  • Reply
    kpazdetodo
    July 2, 2018 at 11:10 am

    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.

  • Reply
    Rama Madala
    July 20, 2018 at 6:47 am

    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…

  • Reply
    Heather Couch
    August 9, 2018 at 3:00 am

    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!

  • Reply
    Moneesh Mandal
    August 9, 2018 at 4:51 am

    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?

    • mm
      Reply
      Sahil Makhija
      August 14, 2018 at 1:36 pm

      Belly fat is the last to go.

  • Reply
    JC
    October 23, 2018 at 8:46 pm

    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!

    • mm
      Reply
      Sahil Makhija
      October 25, 2018 at 4:34 am

      Glad to hear that, thank you for the kind words.

  • Reply
    Dianne Sharma-Winter
    December 4, 2018 at 5:10 pm

    Bro you have totally convinced me that there is pukka Indian khanna after Keto…bless yur metal

  • Reply
    Jenevieve Price
    January 20, 2019 at 2:33 am

    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!

  • Reply
    Sharon Lawrence
    March 28, 2019 at 11:44 am

    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.

  • Reply
    Squeaky
    May 9, 2019 at 10:03 pm

    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!

  • Reply
    Ashley
    May 26, 2019 at 5:04 pm

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

    • mm
      Reply
      Sahil Makhija
      May 27, 2019 at 1:49 am

      Yes that should be absolutely fine.

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