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Palak Paneer (Gluten-free, Keto)
Sharon Lam
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Cuisine
Indian
Servings
4
Ingredients
Spinach puree:
300
g
Spinach
1
green chilli
, chopped & seeded (optional)
Spice mix:
1
tsp
cumin powder
1/2
tsp
turmeric powder
1/2
tsp
chilli powder
(optional)
1
tsp
garam masala
Others:
200
g
paneer/cottage cheese or tofu
1
small yellow onion
diced
1
tomato
diced
2
tbsp
garlic ginger paste
1/2
tsp
cumin seeds
1
bay leaf
2
tbsp
ghee
1
tsp
fenugreek leaves
Salt to taste
Garnish:
2
tbsp
Cream / coconut milk
Julienned red chilli
Julienned ginger
Instructions
Bring a pot of water to boil, then blanch spinach for 30 seconds.
Dunk spinach in ice water to stop the cooking process.
Drain and transfer to food processor together with green chilli.
Blend to puree.
In a pan, melt ghee and add cumin seeds to cook for 30 seconds.
Add onion, tomato, and bay leaf. Cook until soften.
Add garlic ginger paste and spice mix. Continue cooking until well blended.
Add spinach puree and mix to combine.
Season with salt to taste and add water to your desired consistency.
Allow to simmer on low heat for 5-6 minutes.
Then add the paneer or tofu and cook for another minute.
Garnish and serve.
Notes
Use tofu and coconut milk for dairy-free option.
Ghee is lactose-free but can be substituted with coconut oil.
Keyword
cheese, delishar, easy, gluten-free, indian, keto, simple, spices, spicy, spinach, tofu, vegetarian