Main meal
Paneer and spinach curry
A meat-free main that still eats like one, because paneer browns instead of melting and holds its shape all the way to the plate.
7gnet carbs
42gfat
19gprotein
482kcal
Per serving30 minServes 4
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Ingredients
For the whole dish · serves 4
- Paneer14 oz
- Spinach14 oz
- Coconut milk8 fl oz
- Onion3½ oz
- Ginger¾ oz
- Ghee1½ oz
- Garam masalatwo teaspoons
- Sea saltto taste
Served with
The side the app pairs with it. Tap Swap in the app for another that fits.
Sesame-ginger broccoli
+4g net · 90 kcal · 12 min · together 11g net, 572 kcal
Method
7 steps · 30 minutes
- Cut the paneer into 3/4 inch cubes and dry them on paper towels. Damp paneer sticks and tears.
- Fry the cubes in the ghee over medium-high heat until three or four faces are golden, then lift them out. Do this first — they will not brown once there is sauce in the pan.
- Soften the onion and ginger in the same pan for 5 minutes.
- Add the garam masala and stir for 30 seconds until it smells toasted rather than dusty. This is the step that separates a curry from a stew.
- Add the spinach a handful at a time, letting each wilt before the next goes in.
- Pour in the coconut milk, season, and simmer 5 minutes until it thickens.
- Return the paneer, warm it through for 2 minutes, and serve. Any longer and the crust you worked for softens away.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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