Palak Paneer (Gluten-free, Keto)
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.