A low-carb, nutritious version of the classic Palak Paneer.
Palak Paneer is rich in nutrients like protein and iron, while being low in carbs, making it the perfect choice for a diabetic-friendly diet.
– 200g paneer (cubed) – 2 cups spinach (fresh or frozen) – 1 medium onion (chopped) – 1 medium tomato (pureed) – 1 tsp ginger-garlic paste – 1/2 tsp turmeric powder – 1/2 tsp cumin seeds – 1/2 tsp garam masala – Salt to taste – 1 tbsp olive oil or ghee 1/4 cup low-fat cream (optional for richness)
Fresh spinach provides a better taste and texture, but frozen spinach works too if you’re short on time. Just be sure to drain it well!
Blanch spinach leaves in boiling water for 2-3 minutes. Cool them down and blend into a smooth paste.
Heat oil or ghee in a pan. Add cumin seeds, chopped onions, and sauté until golden. Add ginger-garlic paste, turmeric, and salt, and cook for another minute.
Add pureed tomato to the pan and cook until the oil separates. Add the spinach paste and stir. Simmer for 5-7 minutes.
Both olive oil and ghee are healthy fat options. Olive oil is great for heart health, while ghee adds a traditional flavor.
Gently add cubed paneer to the spinach gravy. Stir and cook for 5 more minutes, allowing the flavors to blend.
For a richer flavor, stir in a little low-fat cream. Adjust salt and spices to taste.
To add more flavor, sprinkle a pinch of garam masala or roasted cumin powder. It enhances the taste and gives the dish an aromatic touch.