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Nidhi's Keto Kitchen: Palak Paneer (Spinach & Cottage Cheese)

Serves 2-3

Cooking time: 40 mins


  • Paneer 400 gms (Indian Cottage Cheese) cut in 3/4" cubes

  • Spinach 1 Bunch

  • Butter 1/2 tsp

  • Onions 1/2 cup finely chopped

  • Tomatoes 1/2 cup pureed

  • Yogurt 1/4 cup

  • Ginger and Garlic paste 1 tbsp

  • Salt 1 1/2 tsp

  • Red Chili powder 1/2 tsp (you can reduced this to your taste)

  • Kasoori Methi (Dried Fenugreek leaves powder)


  1. Thoroughly wash spinach and cut roughly. Add it in a pressure cooker, cook up to 1 whistle.

  2. Make a paste of the boiled spinach and keep it aside.

  3. Put a wok on gas, add butter and then add onions. Saute the onions for a few mins till they turn translucent.

  4. Add ginger and garlic paste, let it cook for 2 mins at medium flame and keep stirring frequently.

  5. Now add powdered kasoori methi and stir for less than a minute

  6. Add yogurt and let it cook for 3 to 4 minutes, stir occasionally.

  7. Add tomato puree, salt and mix well, cover it and let the paste dry a little. keep checking in frequent intervals.

  8. Add the pureed spinach mix all the ingredients well, cover the lid and let it cook for 5 to 7 minutes on medium flame. Keep stirring occasionally.

  9. Now add cut paneer, mix well, cover the lid and let it cook for 4 more minutes.

  10. Remove from gas and serve with cauliflower rice.

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