Go Back

Palak Paneer (Gluten-free, Keto)

Sharon Lam
Cuisine Indian
Servings 4


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


  • 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


  • 2 tbsp Cream / coconut milk
  • Julienned red chilli
  • Julienned ginger


  • 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.


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