Keto Saag Paneer with Coconut Flour Roti

Ingredients

• about 450 g Paneer (Indian cheese), cubed
• about 285 g Spinach, fresh
• 1 medium Onion, chopped
• 4 cloves Garlic, minced
• 1 tbsp Ginger, grated
• 1/2 cup Heavy cream
• 2 tbsp Ghee or Butter
• 1 cup Coconut flour
• 1/2 cup Warm water
• 1 tsp Salt
• 1/2 tsp Turmeric Powder

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

Instructions

1. 1In a 25.4 cm (25 cm) skillet, heat the 2 tbsp Ghee or Butter over medium heat (approximately 162.8°C / 160°C). Add the 1 medium Onion, chopped, and sauté for 5-7 minutes, stirring occasionally, until the onion pieces are softened and turn golden brown.
2. 2Add the 4 cloves Garlic, minced, and the 1 tbsp Ginger, grated, to the skillet. Continue to sauté for 1 minute, stirring constantly, until fragrant.
3. 3Add the about 285 g Spinach, fresh, to the skillet. Cook for 2-4 minutes, stirring frequently, until the spinach has completely wilted and reduced significantly in volume.
4. 4Stir in the 1/2 cup Heavy cream and the about 450 g Paneer, cubed. Bring the mixture to a gentle simmer (small bubbles forming around the edges) and cook for 5-7 minutes, stirring occasionally, allowing the flavors to meld and the sauce to thicken slightly.
5. 5Stir in 1/2 tsp of the 1 tsp Salt and the 1/2 tsp Turmeric Powder into the Saag Paneer mixture. Mix well to combine.
6. 6In a medium bowl, combine the 1 cup Coconut flour and the remaining 1/2 tsp of the 1 tsp Salt. Gradually add the 1/2 cup Warm water, mixing with a spoon or your hands, until a soft, pliable dough forms. Knead the dough gently for 1-2 minutes until smooth.
7. 7Divide the dough into 8 equal portions. On a clean, dry surface, roll each portion into a thin, round flatbread, approximately 10.16-12.7 cm (10-12 cm) in diameter.
8. 8Heat a griddle or a large flat pan over medium-high heat (approximately 190.6°C / 190°C). Cook one flatbread at a time for 1-2 minutes per side, until lightly browned spots appear and the roti is cooked through. Repeat with the remaining flatbreads.
9. 9Serve the Saag Paneer hot, immediately accompanied by the freshly cooked Coconut Flour Roti.

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