When dining out at an Indian resturant or getting take away, Saag Paneer has always been a favorite, so had to make a keto/paleo/vegetarian verson. Vegan is close to being perfected and will post when we have it complete.
Normally I’d have as a side in the past, but this is good enough to have with cauliflower rice as a main.
Enjoy.
Prep Time 30 mins
Cook Time 30 mins
Servings 2
Ingredients
- 1 tsp Turmeric
- ½ tsp Cayenne Pepper
- 1 tsp Pink Himalayan Salt
- 4 ½ tsp Coconut Oil
- 250 gm Paneer Cheese
- 250 gm Baby Spinach
- 1 Medium Oinion
- 4 tsp Ginger Garlic Paste
- 1 Green Chilli (prefer seeds in, but option to remove)
- ½ tsp Garam Masala
- 2 tsp Ground Coriander
- 1 tsp Ground Cumin
- ¼ cup Plain Yogurt
Instructions
- Whisk together the turmeric, cayenne, 1 teaspoon salt and 3 tablespoons oil in a bowl and then add the paneer cut into 1.5cm cubes and allow to marinade for minimum of 30 minutes
- Finely chop the baby spinach
- Place paneer in a cold frypan then heat over medium, turning paneer when browned. When browned on 2 sides, remove from pan.
- Add 1 ½ tsp coconut oil to the pan, then saute onions, ginger garlic paste and chilli for about 15 minutes or till everything is evenly toffee coloured. If drys out too much add a little water
- Mix garam masala, coriander and cumin with a little water to form a paste then add to pan, stirring through. Cook till fragrant approx 3 mins
- Stir through chopped spinach till well combined then pinch salt and 125ml water and simmer for 5 mins
- Turn off heat and add plain yoghurt one spoonful at a time to prevent curdling, making sure it is we’ll stirred through.
- Gently place paneer back in pan, cover and turn heat on, simmering for 5 mins.
- Serve and enjoy
Nutritional Information (approx calculations)
Calories: 412 cal | Net Carbs 6.8g | Protein: 37.1g | Fat: 23.6g | Fiber: 3.2g | Sugar: 1.9g