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Sharon Lam

Palak Paneer (Gluten-free, Keto)

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Servings: 4
Cuisine: Indian
Ingredients Method Notes

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

Method
 

  1. Bring a pot of water to boil, then blanch spinach for 30 seconds.
  2. Dunk spinach in ice water to stop the cooking process.
  3. Drain and transfer to food processor together with green chilli. Blend to puree.
  4. In a pan, melt ghee and add cumin seeds to cook for 30 seconds.
  5. Add onion, tomato, and bay leaf. Cook until soften.
  6. Add garlic ginger paste and spice mix. Continue cooking until well blended.
  7. Add spinach puree and mix to combine.
  8. Season with salt to taste and add water to your desired consistency.
  9. Allow to simmer on low heat for 5-6 minutes.
  10. Then add the paneer or tofu and cook for another minute.
  11. Garnish and serve.

Notes

Use tofu and coconut milk for dairy-free option.
Ghee is lactose-free but can be substituted with coconut oil.