Keto - Palak Paneer / Cottage Cheese in Spinach Puree

 

Ingredients:

1. Paneer / Cottage Cheese - 250 gms
2. Onion - 1 medium
3. Palak / Spinach - 350 gms
4. Green Chillies - 2
5. Garlic - 2 pods
6. Butter - 3 tbsp
7. Jeera / Cumin seeds - 1/2 tsp
8. Salt
9. Cloves and Star Anise - 2 
10. Turmeric Powder - 1/4 tsp
11. Red Chilli Powder - 1 tbsp
12. Coriander Powder - 1 tbsp
13. Fresh Cream - 4 tbsp

Preparation Method:

1. Take spinach, green chilli, garlic pods along with a glass of water and boil it for 10 mins.

2. Filter the spinach and blend it along with the boiled water to a smooth paste.

3. Chop Paneer / Cottage Cheese into cubes and boil it in water.

4. Heat the Butter in low flame, add in the cumin/jeera, star anise, Cloves and let it splatter.

5. Add in the chopped onions, turmeric powder, salt and mix it well.

6. Add in red chilli powder, coriander powder and mix it well.

7. Add in the boiled paneer / Cottage cheese and mix it well on low flame. 

8. Now pour the spinach puree into the masala and mix it well.

9. Add in 1.5 glass of water, close the lid and let it cook in medium flame for 10 mins.

10. Pour in some fresh cream according to your need.

This Palak paneer/cottage cheese in spinach puree is very simple to make and yet so delicious with minimal ingredients. This can be served as a side dish for jeera rice, roti and paratha.

This is a medium spicy recipe and a multi-purpose gravy as well. This is well suited for KETO when prepared with coconut oil/butter. 

Vegans can use tofu instead of paneer / Cottage cheese. Replace butter with vegetable oil. Can avoid fresh cream. Coconut milk can be used as well.