Palak Paneer with Cauliflower Rice

A low-carb twist on the classic Indian dish, featuring paneer and spinach served with cauliflower rice.

Ingredients

• 200 g Paneer
• 1 tbsp each Indian Spices (Garam Masala, Turmeric, Cumin)
• 300 g fresh or 150g frozen Green Vegetables (Spinach)
• 1/2 head (approx. 450g) Cauliflower
• 3 cloves Garlic
• 1 medium, finely chopped Onion
• 1/4 cup Heavy Cream
• 1 inch piece, grated Ginger
• 1 tbsp Tomato Paste
• 1 tsp, crushed Kasuri Methi (Dried Fenugreek Leaves)

Instructions

1. Prepare the cauliflower rice: Grate cauliflower using a box grater or food processor to resemble rice. Set aside.
2. Heat 1 tbsp oil in a heavy-bottomed pan or Dutch oven over medium heat. Add finely chopped onion and sauté until golden brown, about 5-7 minutes.
3. Add grated ginger and minced garlic, sauté for another minute until fragrant.
4. Stir in tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
5. Add garam masala, turmeric, and cumin. Sauté for another minute, stirring constantly to prevent burning.
6. Add chopped spinach and cook until wilted. If using frozen spinach, ensure excess water is squeezed out.
7. Add paneer cubes and mix gently, coating them with the spinach mixture.
8. Stir in heavy cream and simmer for 5-7 minutes, allowing the flavors to meld together. Season with salt to taste.
9. Stir in crushed kasuri methi for added aroma.
10. Steam or microwave cauliflower rice until tender and slightly dry.
11. Serve palak paneer hot over a bed of cauliflower rice.

Cuisine: Indian

Suitability: vegetarian,low carb,gluten-free

Prep Time: 25 mins

Cook Time: 35 mins

Serving Size: 2

Meal Type: dinner