Looking for a low carb dinner recipe? Look no further! This Saag Paneer is keto friendly, gluten-free, and vegetarian. Seasoned paneer simmered in spices and fresh spinach.
This saag paneer recipe is so easy to prepare and a very healthy side dish or main dish. While I love sharing comfort meals like coconut chicken curry, once in a while these low carb and keto-friendly recipes are awesome as well.
If you’ve been following my blog for a while, then you may know that Indian food is my absolute favorite. So much flavor. Today I want to share one of my favorite recipes. Saag Paneer. It’s Keto friendly, Gluten-Free, and Vegetarian.
You can serve this with cauliflower rice if you’re on a low carb or keto diet. This saag paneer recipe makes wonderful leftovers. In fact, it always tastes better the next day.
This is a medium spice curry so a perfect balance. I also seasoned the paneer with a little turmeric to give it color and garam masala as well.
What is saag paneer?
Saag paneer is a classic Indian dish made with spinach and paneer.
Can you substitute fresh spinach with frozen spinach?
You absolutely can use frozen spinach instead of fresh spinach.
Check out these other Indian inspired recipes:
Saag Paneer - Keto Friendly, Gluten-Free, Vegetarian
- 16 ounces spinach
- 14 ounces paneer
- 1 small bunch cilantro
- 1 tbsp ginger garlic paste
- 1 small onion
- 2 to matoes
- 2 green chilies
- 1 bay leave
- 1 tsp cumin seeds
- 1 tbsp garam masala
- 1/4 tsp turmeric
- 3 tbsp heavy cream
- 1 tbsp olive oil
- salt and pepper to taste
- Bring a pot of water to a boil and salt it generously.
- Drizzle the paneer with 1 tbsp olive oil.
- Season the paneer with turmeric, salt, pepper, and 1 tsp garam masala.
- Fry the paneer over high heat for 1 minute on each side.
- Remove the fried paneer from the skillet and set aside.
- Roughly chop spinach.
- Add the spinach to the boiling water and cook for 1-2 minutes, drain completely.
- Place half of the spinach and coriander in a food processor and blend until pureed.
- Warm up some oil in a pan.
- Add the bay leave and cumin seeds, let the cumin seeds pop.
- Stir in the remaining garam masala.
- Add the onions, tomatoes, and green chilies for 2-3 minutes or until translucent.
- Add the ginger garlic paste and cook for an additional 30 seconds.
- Stir in the spinach and paneer and cook for 2 minutes.
- Add the heavy cream.
- Season with salt and pepper and simmer over medium-low heat for 10 minutes.