Easy Low FODMAP Keto Spinach Paneer Curry (Saag Paneer)
How to Make It
Step 1
Cut the paneer into 1-inch chunks. Use a fork to make a few holes in each paneer cube. Place the paneer into a glass bowl and add ½ teaspoon turmeric, ½ teaspoon chili powder, and ½ teaspoon fine sea salt. Toss to coat and leave the paneer to marinate overnight. If you’re short on time, just proceed to the next step.
Step 2
Heat 3 tablespoons of garlic-infused oil in a large frying pan over medium-high heat. Fry the paneer until nicely golden. Transfer to a plate and set aside.
Step 3
Add the remaining oil to the frying pan over medium-high heat. Add in the cumin seeds and garam masala. Fry for a couple of minutes until fragrant. Add the spinach to the pan with 2 tablespoons of water, cover, and saute until the leaves have wilted.
Step 4
Transfer ¼ of the spinach mixture to a blender or food processor along with the lemon juice, and yogurt (if using). Blitz to a smooth puree and return to the spinach mixture. Stir to combine and add in the fried paneer to heat through. Season to taste with salt and more lemon juice if needed. Serve immediately.
Ingredients
- Paneer cheese (Indian cheese) – 240 g
- Turmeric Ground – 0.5 tsp
- Chili Powder – 0.5 tsp
- Salt, sea salt – 0.5 tsp
- Garlic Infused Olive Oil (Low FODMAP Safe) – 4 tbsp
- Tap water – 2 tbsp
- Spinach, raw – 450 g
- Cumin, seed – 1 tsp
- Garam masala – 2 tsp
- Lemon juice, fresh – 2 tbsp
- 5% Authentic Greek Strained Yogurt – 0.25 cup