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Low Carb & Keto Palak Paneer
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4.50 from 2 votes

Palak Paneer (Low Carb & Keto)

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 8
Author: Dom Geracia


  • 16 oz paneer cheese
  • 2 cups water as needed
  • 2 10 oz packages of frozen spinach thawed and drained
  • ¼ cup sour cream
  • 2 tablespoon ghee or coconut oil
  • 1 tablespoon minced onion
  • 1 tablespoon minced garlic
  • 2 teaspoon ground coriander
  • 2 teaspoon turmeric
  • 2 teaspoon garam masala
  • 2 teaspoon red pepper flakes you can omit this or adjust it depending on what spice level you like
  • 2 teaspoon curry powder
  • 2 teaspoon ground cumin
  • 2 tablespoon minced ginger
  • 1 teaspoon salt
  • 2 tablespoon tomato puree


  • Drain excess water from spinach and place in a blender with sour cream. Use excess water as needed, just to make sure spinach is pureed. Set aside.
  • If paneer is not cubed (most of the time it's a block), cut into ½ inch cubes and set aside.
  • Place oil in a skillet with all spices and tomato puree. Cook on low until aromatic, about 2 minutes.
  • Once you have heated all your spices, increase the heat to medium, add your spinach, and at least one cup of water.
  • Once your mixture is heated, add your paneer cubes and turn the heat to low. After 5 minutes the mixture should be completely heated and you can turn the heat off, but I prefer to cook mine for about 15 minutes to really meld the flavors together.