Keto Palak Paneer (Spinach and Cheese)

Ingredients

• about 450 g Paneer (Indian cheese)
• about 450 g Spinach
• 2 cups Cauliflower rice
• 1/2 cup Heavy cream
• 1 Onion
• 1 tbsp Ginger-garlic paste
• 2 Green chilies
• 1 tsp Garam masala
• 1/2 tsp Turmeric powder
• 1/2 tsp Cumin powder
• 1/2 tsp Salt
• 2 tbsp Ghee or butter

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Add the about 450 g of spinach to the boiling water and cook for 1 minute until wilted. Immediately transfer the spinach to a bowl of ice water to stop the cooking, then drain well and squeeze out as much excess water as possible. Place the drained spinach in a blender and puree until smooth.
2. 2Cut the about 450 g of paneer into 2.54 cm cubes. Place a 30.48 cm skillet over medium-high heat (176.7°C / 175°C). Add 1 tablespoon of ghee or butter to the hot skillet. Add the paneer cubes in a single layer and cook for 3-4 minutes per side, until golden brown and slightly crispy. Remove the paneer from the skillet and set aside on a plate.
3. 3Add the remaining 1 tablespoon of ghee or butter to the same 30.48 cm skillet over medium heat (148.9°C / 150°C). Add the chopped 1 onion and cook, stirring occasionally, for 8-10 minutes, until softened and golden brown. Be careful not to burn it.
4. 4Add the 1 tablespoon of ginger-garlic paste and the 2 minced green chilies to the skillet with the onions. Cook, stirring constantly, for 1 minute until fragrant.
5. 5Add the 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, and 1 teaspoon garam masala to the skillet. Stir well and cook for 1 minute, until the spices are fragrant.
6. 6Pour the pureed spinach and the 1/2 cup of heavy cream into the skillet. Stir to combine with the onion and spice mixture. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened slightly. The sauce should be a vibrant green color.
7. 7Add the fried paneer cubes and the 1/2 teaspoon salt to the skillet. Stir gently to coat the paneer in the spinach sauce. Reduce the heat to low (121.1°C / 120°C) and simmer for 5 minutes, allowing the flavors to meld. The paneer should be heated through.
8. 8Serve the Keto Palak Paneer hot, spooned over the 2 cups of cauliflower rice.

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