Low-Carb Palak Paneer with Keto Naan

Indulge in the rich flavors of Indian cuisine with this Low-Carb Palak Paneer paired with soft and pillowy Keto Naan, perfect for maintaining your keto lifestyle without sacrificing taste.

Course Dinner

Cuisine Indian

Keyword Keto Indian Recipes, Keto Naan, Low-Carb Dinner, Low-Carb Palak Paneer

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 350kcal

Equipment

Non-stick pan
Blender
Mixing bowls
Measuring cups and spoons
Parchment paper
Rolling pin

Ingredients

Palak Paneer

1 lb Spinach (Palak)
8 oz Paneer (Indian cottage cheese) cubed
½ cup Heavy cream
1 medium Onion finely chopped
3 cloves Garlic minced
1-inch piece Ginger grated
1 Green chili finely chopped (optional)
1 tsp Garam masala
1 tsp Cumin seeds
½ tsp Turmeric powder
Salt to taste
2 tbsp Cooking oil

Keto Naan

1 cup Almond flour
¼ cup Coconut flour
2 tbsp Psyllium husk powder
1 tsp Baking powder
½ cup Warm water
¼ cup Greek yogurt
1 Egg beaten
½ tsp Garlic powder
½ tsp Salt
2 tbsp Butter melted (for brushing)

Instructions

Blanch the spinach in boiling water for 2 minutes, then transfer to ice water to retain its vibrant green color. Drain and puree the spinach in a blender; set aside.
Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for a few seconds.
Add chopped onions and sauté until they turn translucent. Then, add minced garlic, grated ginger, and chopped green chili; cook until aromatic.
Stir in the turmeric and garam masala, cooking for another minute.
Add the pureed spinach along with salt to the pan, mix well, and cook for 5-7 minutes on medium heat.
Add cubed paneer to the spinach mixture and cook for an additional 5 minutes, allowing the paneer to soak up the flavors.
Lower the heat and stir in the heavy cream. Cook for a couple of minutes until everything is well combined. Adjust seasoning if necessary.
In a bowl, combine almond flour, coconut flour, psyllium husk powder, baking powder, and salt.
Mix in the Greek yogurt and beaten egg until the mixture is well combined.
Gradually add warm water to form a dough. Divide the dough into equal portions and roll each into a ball.
Place a ball of dough between two pieces of parchment paper and roll out into an oval shape resembling naan.
Heat a non-stick pan over medium heat and gently place the rolled-out dough onto the pan. Cook until the bottom is golden brown, then flip to cook the other side.
Brush the cooked Keto Naan with melted butter and sprinkle with garlic powder.

Notes

The net carbs are calculated by subtracting the fiber from the total carbohydrates. Adjust the level of green chili to control the heat as per your preference. Paneer can be homemade or store-bought. For a dairy-free version, replace paneer with tofu and heavy cream with coconut cream.

Nutrition