Low Carb Palak Paneer | Vegetarian Keto Recipe
This vegetarian dish is the perfect meal to celebrate Saint Patrick’s Day due to its delectably green hue, and the Indian spices give it some well flavoured heat. Needless to say this is not the last time I will be scarfing down this amazing meal! Low Carb Palak Paneer is here to stay.
Vegetarian Keto-Friendly Low Carb Palak Paneer
- 2 shallots
- 1 inch cube of ginger
- 2 garlic cloves
- 1/4 cup butter, divided
- 1 teaspoon turmeric
- 1 teaspoon garam marsala <– great place to get a spice adventure every month!
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 tablespoon cumin seeds
- 1/2 teaspoon sea salt
- 400g baby spinach
- 1/2 cup heavy whipping cream
- 1 package of bocconcini cheese
- Chop the ginger, onion, cumin seeds & garlic and heat in a large saucepan with 2 tablespoons of butter until the shallots are soft but not browned.
- Add the spinach to the pan and sprinkle with sea salt. It will be a huge pile, that’s okay–it will cook down. Cover.
- After 3 minutes, stir the spinach around and put the lid back on.
- After another 3 minutes, pour the contents of the pan into a food processor. Blitz until it forms a smooth paste. (if adding chicken, this is where you would cook it in tandoori spice–remove from pan and set aside)
- Add the remaining butter and the spices to the hot pan. Cook down for a few minutes. You don’t want it to form a paste so feel free to add more butter as needed.
- Once ready and a fragrant sauce, pour in the spinach mixture into pan. Stir to evenly mix in the spices.
- Add the cream to the pan and turn off the heat.
- Place the bocconcini balls throughout the dish and cover until they are melted.
Nutritional Stats & Variations
The ratios below are for the entire recipe (meant to serve 4), which means that means each serving has under 5 net carbs per serving, with only 1g of sugar each, from the shallots. This is a great vegetarian meal that is fantastic on it’s own, but I like to make it go a little further by adding some tandoori chicken thighs right before I put in the cheese (cooked while the mixture is blending).
- 27 grams of protein
- 104 grams of healthy fats
- 18 grams of carbs
- 5 grams of fiber
- 5 grams of sugar (from the shallots)
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