It may not look all that pretty! (Although I do enjoy the contrast of the vibrant green curry and the saffron colored cauliflower rice) But this Indian Curry “PACKS A WHOLE LOTTA FLAVOR“.
My husband and I enjoy eating a lot of different foods from different countries, and Indian is one of our favorites.
We also do a fantastic Butter Chicken Recipe, which is nearly every persons favorite Indian dish, and is probably the best dish to go to if you’ve never eaten Indian Cuisine before.
This is one of those quick and easy dishes, and most of the spices we used are now available at any good/large grocery store in the Spices or Ethnic Food isle, or you can simply click on our links and order them.
What is PANEER CHEESE?
Paneer is an Indian Cottage cheese that is firm and does not melt. It has a similar texture to Haloumi cheese, but is not salty.
Today we paired this curry with the PLAIN EGGLIFE WRAPS that we shallow fried and brushed with a garlic, parsley butter to mimic a Naan/Papadum, all depending on how crispy you like it; And also our Indian Spiced Rice recipe.
- 2 10oz bags of frozen spinach steamed as per directions (we used microwave)
- 16oz paneer cheese cut into 1/2 inch cubes
- 1 med sized onion finely diced
- 1/4 cup cream
- 1/4 cup chicken stock
- 2 TBSP butter
- 2 tsp minced garlic
- 1 tsp minced ginger
- 1 tsp stevia/erythritol blend sweetener
- 2 tsp cumin
- 2 tsp garam masala
- 2 tsp kasoori methi (dried fenugreek)
- 1/2 tsp turmeric
- 1/2 tsp cardamom powder
- 1/4 tsp cinnamon
- 1/4 tsp Kashmiri chilli powder (not to be confused with chili powder) as a substitute you can use 1/4 tsp paprika and 1/8tsp cayenne pepper.
*** NOTE ***
I like to mix all my dry spices (including the sugar) in a small bowl before I start the recipe, to make it easier when the time comes to just dump it all in one hit.
- Put steamed spinach and chicken stock in blender, and pulse until pureed.
- Melt butter in a large skillet or saucepan, over medium/high heat.
- Place onions in skillet and sauté until they are starting to get a little golden on the edge, then add garlic and ginger, sauté for another minute (make sure not to burn the garlic).
- Add spinach to the onions, garlic and ginger and stir to combine. When spinach starts to simmer, add the spices and stir well to thoroughly incorporate it all together.
- Put in the paneer cheese and stir, then bring back up to a light simmer. Simmer for 20 mins.
- Add the heavy whipping cream and stir.
- Serve with Shallow fried Egglife Wraps that have been brushed with garlic and parsley butter, and our delicious Indian Spiced Cauliflower Rice.
PRODUCTS WE USE:
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3 thoughts on “Palak Paneer – Indian Spinach & Cheese Curry”
I love paneer and this is one of my favourite keto.dishes
We love Paneer too. Make sure you try it and let us know how it turned out.