Spinach And Paneer

Servings: 4
Calories: 361.1kcal/1510.9kJ (per serving)
Fat: 27.8g (per serving)
Carbs: 12.7g (per serving)
Protein: 20.3g (per serving)

About

This quick and easy keto take on saag paneer is fragrant and aromatic with spices and soft paneer cheese.

If you cannot find paneer cheese in your grocery store this could be substituted for ricotta or halloumi, or for a vegan take, try using tofu pieces.

Perfect as a dish in its own right or served alongside curried chicken pieces. The dish will serve two as the base of a main meal or 4 as a side dish – make sure to adjust your macros accordingly!

Ingredients

8 ounce paneer cheese (indian cheese)
4 cup spinach frozen chopped or leaf cooked boiled drained without salt
3 tablespoon butter
1 clove garlic
1 teaspoon turmeric, ground
1 teaspoon ginger, ground
1 tablespoon, chopped shallot
½ teaspoon cinnamon, ground
½ teaspoon cumin, ground
½ each – approx 4" – 6" long hot chili peppers, green, raw
⅛ teaspoon cloves, ground

Instructions

Melt the butter in a large pan over a low/medium heat and 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 butter and spices behind and set aside.
Finely slice the garlic and finely chop the chilli and shallot. Add to the pan with the butter and sauté gently until golden and tender – about 4 -5 minutes.
Add the frozen spinach to the pan and stir into the butter and spices until cooked through -about 5 minutes.
Return the cheese to the pan to heat through -about 5 minutes and stir well to combine. You can add a little water if needed to get all the flavorings off the bottom of the pan! Serve immediately.