Today, I have the pleasure of sharing an incredible Indian Keto recipes with you. The vegetarian delight, Keto Palak Paneer, a delectable spinach curry infused with cubes of cottage cheese. The combination of nutrient-rich spinach and creamy paneer makes this dish a wholesome and satisfying option for lunch or dinner.
This palak paneer recipe is not only keto-friendly, but also incredibly delicious.
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Contents
Keto Palak Paneer
Palak paneer is a popular North Indian dish, which is generally had with Roti or pita bread. Paneer or cottage cheese is mostly made at home in Indian households, although ready-made packed versions are also available in the market. Vegans are free to substitute the paneer with tofu. The spinach gravy is creamy and very smooth.
How to Make Paneer/Cottage Cheese at Home?
Switch on the stove and in a big pan pour 1 litre of full cream milk. When it is about to boil, lower the heat, and put two tablespoons of yogurt in it. The yogurt helps in giving the paneer a smooth texture, and it also acts as a binding agent.
Do not stir the milk after putting the yogurt. Now squeeze the juice of two fresh lemons in it. With a tablespoon, lightly stir the milk. If you don’t see it curdling, add some more lime juice, but stir lightly.
Once the milk curdles, raise the heat for two minutes and then let the milk boil for five to seven minutes on low heat. Now strain the paneer in a muslin cloth or use a strainer and allow the water to drain from it. Once the water is drained, keep it in the fridge for a few hours, in order to allow it to become firm.
Ingredients
For Keto Palak Paneer Gravy
| Fresh Spinach/Palak Leaves | 200–350 grams |
| Chopped Green Chillies | 1 or 2 |
| Cloves of Chopped Garlic (Optional) | 1 or 2 Cloves |
| Roughly Chopped Ginger | ½ inch |
| Boiling Water for Blanching Spinach Leaves | 5 cups |
| Cold or Icy Water | 6 cups |
For the tempering of Palak Paneer Gravy
| Finely Chopped Medium Sized Onion | 1 |
| Finely Chopped Medium Sized Tomato | 1 |
| Cumin Seeds/Jeera | ½ teaspoon |
| Turmeric Powder/Haldi | ¼ teaspoon |
| Red Chili Powder (Optional) | ½ teaspoon |
| Garam Masala Powder (Optional) | ¼ or ½ teaspoon |
| Grams Paneer/Cottage Cheese or Tofu | 200–250 grams |
| Cream | 1 or 2 tablespoons |
| Oil or Ghee or Unsalted Butter | 2 tablespoons |
| Salt | As per your taste |
For the garnish
- 2 teaspoons of Beaten Cream or Butter (Optional)
- ½ inch Juliennes of Ginger (Optional)
Procedure
- Start by washing the spinach leaves thoroughly under fresh water. The stems that are tender can be used; the others need to be discarded.
- Boil 5 to 6 cups (1.42 l) of water on the stove and drop the washed leaves in it.
- Add a quarter teaspoon of salt to the water.
- Drain the water after four to five minutes.
- Strain the spinach leaves.
- Keep the water aside.
Tips
- If you want the gravy to be bright green, do not cover the pot of boiling water.
- Drop the leaves in the bowl with cold water, in order to stop them from cooking further.
- Add some ice to the water and let the leaves be for a few minutes.
- In a blender put the leaves, the chopped ginger, garlic and green chillies.
- Make a fine and smooth purée and keep it aside.
Tempering for the gravy
- Heat the ghee or butter in a wok or a pan.
- Add the cumin and let it splutter.
- Add the finely chopped onions and sauté them till golden.
- Add the chopped tomatoes and lower the heat.
- Keep stirring till the tomatoes soften, and the oil starts separating.
- You can also use tomato purée in place of chopped tomatoes.
- Now add the turmeric and chilly powder and cook some more.
- Add the garam masala powder and then add the paneer pieces, which have been cut in small cubes.
- Stir very gently now and cook on low heat, till the paneer becomes soft.
- Add the spinach purée at this stage and lower the heat.
- Keep adding the water that was used to blanch the spinach at regular intervals.
- Once the gravy becomes nice and smooth, switch off the heat.
- Before you serve the palak paneer, pour the beaten cream and garnish with julienne of ginger.
Tip: You can also slightly fry the tofu or paneer before you add it to the gravy. Also, when you strain the leaves do not throw the water, as it can be used at the tempering stage and also for making the gravy — Priya Dogra.
This recipe is a hit with my kids, who otherwise hate eating spinach. My younger daughter says if you eat palak paneer –“ You become as strong as a lion!” (That’s because I told her so 🙂 )
Also Read: Priya’s Keto Vegetarian Spinach Soup