When I think of Indian dishes, saag paneer always comes to mind as a fave. Sautéed spinach with cubes of paneer cheese with a selection of warming spices commonly used in Indian food is as keto-friendly as it gets. I use coconut cream instead of heavy cream to cut down on the dairy and it still tastes great to me!
Keto Saag Paneer Recipe
- 8 oz paneer cheese
- ½ lb fresh spinach, chopped
- 2 tablespoons avocado oil
- 1 teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon ground cumin
- ⅛ teaspoon ground cloves
- ⅛ teaspoon cayenne pepper
- 2 clove garlic, minced
- 1½ teaspoons fresh ginger, minced
- 1 tablespoon yellow onion, finely chopped
- 3 tablespoons coconut cream (*May sub with heavy cream.)
- Kosher sea salt and freshly ground black pepper, to taste
Bring 2 cups of water to a boil in a large pot. Add spinach to a vegetable steamer, add to pot and cover. Cook for 2-3 minutes, or until wilted. Remove from put and rinse with cold water. Add half the cooked spinach to a blender and pulse until pureed.
Heat a large skillet to medium-low heat, add avocado oil then add the diced paneer and all the spices. Mix together well and fry gently for 4-5 minutes until the cheese is cooked and browned all over. Remove the cheese from the pan leaving the oil and spices behind and set aside.
Add onions, sprinkle with a little salt, and sauté for 2-3 minutes. Add garlic and ginger and continue to sauté until onions are golden, another 2-3 minutes.
Stir in coconut cream, cooked spinach and pureed spinach until fully combined.
Stir paneer to the pan until coated in the mixture. Cook until heated through, around 5 minutes. Add a little water if needed to deglaze the bottom of the pan! Season with salt and pepper. Serve hot over cauliflower rice or with keto naan.
Did you make this keto saag paneer recipe? If so, please let me know how it turned out in the comments. Or if you share pics of your creations on Instagram, please tag me so I can see them. Enjoy! :)