Indian Palak Paneer (Low Carb & Keto)
I love Indian food. There is just something about the food from this area that feels comforting and satisfying. The heavy mix of spices, rich ingredients, and simplicity always keep me coming back for more.
While following a keto diet, I find that there are some staples at Indian restaurants that I can generally still enjoy. Most dishes have proteins that are not breaded and the sauces aren't overly sweet... or so it seems. That is my problem with eating out at restaurants that you can't quickly access the nutritional information for. You just never know what ingredients go into making a dish. It could be thickened with flour or have added sugars, and it is not always easy to determine that.
That's why I find that cooking at home is the best way to ensure that there are no hidden carbohydrates in my food. Not to mention, it's cheaper AND you have leftovers for days. Who doesn't like to save money?
I have a few favorite go-to Indian dishes, but by far my favorite is Palak Paneer. Palak Paneer, for those not familiar, is a pureed spinach dish with cubes of paneer (a salty, firmer cheese) and blend of aromatic spices. I have scoured the internet for recipes and after making some adjustments, I have come up with a very keto-friendly version that can be made at home.
All ingredients for Palak Paneer can be found at your local Indian Grocer or specialty store. You should also be able to find most of these spices online, including at Amazon.com.
Substitutes and Modifications for Palak Paneer
If you don't have access to an Indian grocery store, there are some alternatives that you can use in place of the paneer cheese.
Farmer's cheese, tofu, ricotta, cottage cheese, queso blanco and panela can also be used to impart that delicious creaminess!
To make this Keto dish vegan-friendly, use tofu and be sure to use oil instead of ghee.