Keto Palak Paneer
Creamy, vibrant spinach puree envelops golden pan-fried paneer cubes in this keto-friendly take on a North Indian classic. Heavy cream replaces the usual milk for a lush, velvety texture that keeps carbs down while healthy fats from ghee and paneer keep you satisfied. Ready in 30 minutes, it's a weeknight dinner hero.
For 4 servings
- boil · ~3 min
Blanch the spinach.
1.Bring a large pot of water to a rolling boil.2.Add the spinach leaves and push down to submerge. Boil for 2 minutes.3.Immediately transfer spinach to an ice bath using a slotted spoon. Let it sit for 1 minute to stop cooking.4.Drain well and transfer to a blender. - mix · ~1 min
Puree the spinach.
1.Add ¼ cup cold water to the blender with the blanched spinach.2.Blend to a smooth, velvety puree. Set aside. - fry · ~4 min
Pan-fry the paneer.
1.Heat 1 tablespoon ghee in a heavy skillet over medium heat.2.Add paneer cubes in a single layer and fry until golden on all sides, about 3-4 minutes.3.Remove paneer and set aside on a plate.TIPDon't crowd the pan — fry in batches if needed. Crowding steams instead of sears. - temper · ~6 min
Make the tempering.
1.In the same skillet, heat the remaining 1 tablespoon ghee over medium heat.2.Add cumin seeds and let them sizzle and crackle, about 30 seconds.3.Add minced garlic, ginger, and slit green chilies. Sauté until fragrant, about 1 minute.4.Add chopped onions and cook until soft and translucent, about 4-5 minutes. - saute · ~1 min
Bloom the spices.
1.Add turmeric powder and red chili powder to the onions.2.Stir continuously and cook for 30 seconds until the spices are fragrant. - simmer · ~7 min
Combine and simmer the curry.
1.Pour the spinach puree into the skillet and stir well to combine with the aromatics.2.Add salt and garam masala. Stir and bring to a gentle simmer.3.Cook for 5 minutes, stirring occasionally, until the flavors meld and the curry thickens slightly.4.Add the pan-fried paneer cubes and fold them into the spinach gravy. Simmer for 2 more minutes. - mix · ~1 min
Finish with cream and lemon.
1.Remove the skillet from heat.2.Stir in the heavy cream until fully incorporated.3.Add lemon juice and mix gently. Taste and adjust salt if needed.TIPAdding lemon after removing from heat preserves its bright, fresh flavor. - garnish · ~2 min
Rest briefly and serve hot.
Let the Palak Paneer rest for 2 minutes off the heat. The flavors deepen as it sits. Serve hot with a drizzle of cream on top if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Blanch spinach in generously salted boiling water to season the leaves from within.
- 2Fry paneer in a single layer without moving it too soon to achieve a deep golden crust.
- 3Use an ice bath immediately after blanching to lock in spinach's bright green color.
- 4Add heavy cream off the heat to prevent curdling and keep the gravy velvety smooth.
- 5Let the finished dish rest for 2 minutes so the paneer absorbs the spiced spinach gravy.
- 6For a thicker gravy, simmer the spinach puree an extra 2–3 minutes before adding paneer.
Adapt it for your goals.
Vegan
Replace paneer with firm tofu (pressed and cubed) and use coconut cream or cashew cream instead of heavy cream. The tofu mimics paneer's texture, and the creamy base keeps it rich and satisfying.
high proteinHigh-protein
Add 200g of cooked chickpeas or shredded chicken along with the paneer for an extra protein boost without altering the flavor profile.
nut freeNut-free
This recipe is already nut-free as written; simply ensure your garam masala blend contains no ground nuts.
Why this is on our healthy list.
Rich in Iron
Spinach is a well-known source of non-heme iron, which supports healthy blood and energy levels, especially when paired with the vitamin C in lemon juice.
High in Protein
Paneer provides about 20g of protein per 250g serving, making this a satisfying, muscle-friendly meal.
Good Source of Calcium
Both paneer and spinach contribute calcium for strong bones and teeth, with the heavy cream adding a modest amount as well.
Low in Carbs
With only a pinch of spices and no starchy thickeners, this keto-friendly version keeps carbohydrates minimal while delivering rich flavor.
Frequently asked questions
Yes — thaw 500g frozen spinach, squeeze out excess water, and skip the blanching step. The texture will be slightly less vibrant but still delicious.
