I am going to share two wonderful Indian Keto recipes with you today. The first one is a vegetarian recipe called ‘Keto Palak Paneer’/Spinach curry with cottage cheese and the second one is an easy mutton curry called ‘Lazy Mutton’, which needs a handful of ingredients only. Both these recipes are extremely delicious and can be have as lunch or dinner.
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 generally 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 liter 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.
1. Start by washing the spinach leaves thoroughly under fresh water. The stems that are tender can be used; the others need to be discarded.
2. Boil 5 to 6 cups of water on the stove and drop the washed leaves in it.
3. Add a quarter teaspoon of salt to the water.
4. Drain the water after four to five minutes.
5. Strain the spinach leaves.
6. Keep the water aside.
1. If you want the gravy to be bright green, do not cover the pot of boiling water.
2. Drop the leaves in the bowl with cold water, in order to stop them from cooking further.
3. Add some ice to the water and let the leaves be for a few minutes.
4. In a blender put the leaves, the chopped ginger, garlic and green chilies.
5. Make a fine and smooth puree and keep it aside.
Tempering for the gravy:
1. Heat the ghee or butter in a wok or a pan.
2. Add the cumin and let it splutter.
3. Add the finely chopped onions and saute them till golden.
4. Add the chopped tomatoes and lower the heat.
5. Keep stirring till the tomatoes soften and the oil starts separating.
6. You can also use tomato puree in place of chopped tomatoes.
7. Now add the turmeric and chilly powder and cook some more.
8. Add the garam masala powder and then add the paneer pieces, which have been cut in small cubes.
9. Stir very gently now and cook on low heat, till the paneer becomes soft.
10. Add the spinach puree at this stage and lower the heat.
11. Keep adding the water that was used to blanch the spinach at regular intervals.
12. Once the gravy becomes nice and smooth, switch off the heat.
13. Before you serve the palak paneer pour the beaten cream and garnish with juliennes of ginger.
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.
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
Priya’s Keto Lazy Lamb Curry
The second recipe I have for you today, is a very simple mutton curry. It is rated very high in my list of comfort foods and is perfect for lazy evenings when you are in no mood to cook something elaborate.
1. Boil the mutton for 15 minutes in water.
2. Add salt, cardamom, cinnamon and bay leaf.
3. Once the mutton is partly tender, keep it aside.
4. The stock will be used later when the mutton will be roasted on low heat.
5. In a broad pan heat the ghee and brown the onions.
6. Add the chilly powder or the whole chillies, garam masala and add the mutton pieces.
7. Now roast the mutton on a low heat for at least fifteen to twenty minutes.
8. Beat the curd lightly and keep it handy.
9. After every five to seven minutes keep adding the stock and the yogurt alternatively.
10. The mutton will be done once the fat separates and starts floating on the sides.
11. Season the mutton, and add the left over stock and cover till done.
12. If you have a pressure cooker; after roasting close the pressure cooker.
13. After two whistles lower the heat for 15 minutes.
14. Once the steam is out check if the meat is tender.
Tip: The cooking time in this recipe is for meat of an adult goat not of a lamb. If cooking with lamb meat, the timings will reduce considerably.
Try both these recipes, and do let me know your feedback.