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.
- 200 grams Spinach
- 200 grams Paneer Order from Amazon
- 50 grams Onion
- 5 grams garlic
- 5 grams Ginger
- 1 Green Chilly
- 1/2 tbsp Cumin Seeds Try this one
- 50 ml Heavy Cream
- 1/2 Tsp Tumeric Powder I recommend this one
- 1/2 Tsp Red Chilli Powder I use this one
- 1/2 Tsp Cumin Powder I recommend this one
- 1/2 Tsp Coriander Powder I recommend this one
- 1/2 Tsp Garam Masala I recommend this one
- Salt to Taste
- 20 grams Ghee or Olive Oil to cook I use this one
- 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.
28 Comments
ndia
February 9, 2018 at 12:25 amI 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.
Sahil Makhija
February 9, 2018 at 3:53 amYeah might have been an error from the person who input the recipe for me. I might have missed that. Checking it out now.
kpazdetodo
July 2, 2018 at 11:03 amI’ve made it a couple of times using the measurements given and LOVE IT! Chacun son goût…
kpazdetodo
July 2, 2018 at 11:50 amHang on… I must have made this after the correction to teaspoons! Please disregard my previous note.
cherie
March 11, 2018 at 9:09 amHi, I love this but I think that your fat measurement is off.
Sahil Makhija
March 11, 2018 at 9:59 amHow so?
Devyani Rana
March 12, 2018 at 9:32 pmIs the bulk of the 258g fat derived from the Ghee in this recipe?
Sahil Makhija
March 13, 2018 at 3:51 amHey sorry that was a mistake it was just 28grams of fat which comes from the paneer, ghee and cream. Fixed it.
kpazdetodo
July 2, 2018 at 11:10 amWhat 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.
Rama Madala
July 20, 2018 at 6:47 amUr 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…
Heather Couch
August 9, 2018 at 3:00 amSo 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!
Moneesh Mandal
August 9, 2018 at 4:51 amHi 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?
Sahil Makhija
August 14, 2018 at 1:36 pmBelly fat is the last to go.
JC
October 23, 2018 at 8:46 pmI 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!
Sahil Makhija
October 25, 2018 at 4:34 amGlad to hear that, thank you for the kind words.
Dianne Sharma-Winter
December 4, 2018 at 5:10 pmBro you have totally convinced me that there is pukka Indian khanna after Keto…bless yur metal
Jenevieve Price
January 20, 2019 at 2:33 amI 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!
Sharon Lawrence
March 28, 2019 at 11:44 amI 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.
Squeaky
May 9, 2019 at 10:03 pmThis 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!
Ashley
May 26, 2019 at 5:04 pmLooking forward to making the recipe. Could you use frozen spinach? Could you do steps 1-4 the night before ?
Sahil Makhija
May 27, 2019 at 1:49 amYes that should be absolutely fine.
Kat Fenton
August 10, 2019 at 1:04 pmWith 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.
Sahil Makhija
August 11, 2019 at 4:23 amyes you should be able to freeze it.
keith perkins
December 9, 2019 at 2:19 pmThis 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
Laura
December 28, 2019 at 2:07 pmI just tried it for the first time. Easy and amazing recipe! Will definitely make this again, thanks!!
kelly rae buchanan
April 10, 2020 at 3:18 amI 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.
Sahil Makhija
April 10, 2020 at 4:49 amThank you!! <3
Tash
April 12, 2020 at 2:39 amThank you !!! Delicious !! I added a little chicken stock and erythritol to mine