Low-Carb Palak Paneer

Recipe makes 4 servings

Ingredients:

For the spinach purée:
14oz (400g) fresh spinach leaves
1 small green chili (optional)
1 cup water

For the curry base:
2 Tbsp ghee or coconut oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 medium tomato, finely chopped (optional)
1 tsp cumin seeds
1 tsp garam masala
1 tsp ground coriander
½ tsp turmeric
½ tsp cumin powder
½ tsp red chili powder (optional)
Salt to taste

To finish:
9 oz (250g) paneer, cubed
¼ cup heavy cream or full-fat coconut cream
1 Tbsp lemon juice
Optional garnish: a drizzle of cream or a few drops of ghee

Instructions:

Bring a pot of water to a boil. Add spinach and green chili, blanch for 2 minutes until wilted.

Immediately transfer to ice-cold water to preserve color. Drain and blend into a smooth purée. Set aside.

In a large pan, heat ghee or coconut oil over medium heat. Add cumin seeds and let them crackle for 30 seconds.

Add onion and sauté until golden brown, about 5 minutes. Stir in garlic and ginger, cooking for another 30 seconds.

Mix in turmeric, coriander, cumin powder, and chili powder.

If using tomato, add it now and cook until soft and oil begins to separate, 3-4 minutes.

Pour in the blended spinach and stir well. Simmer for 5-7 minutes on low heat.

Add garam masala and salt to taste. Gently stir in paneer cubes and cook for 5 minutes, allowing them to absorb flavors.

Stir in cream and lemon juice, simmer for 1-2 minutes more.

Garnish with a drizzle of cream or melted ghee. Serve immediately.

Nutritional breakdown per serving  (4 servings)

315 Calories
15.6g Protein
26.4g Fat
2.3g Fiber
9.1g Total Carbs
6.8g NET Carbs