Keto spinach zucchini paneer
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
400 grams Spinach, frozen 400 grams Cottage Cheese, 2% Milkfat 1 small Onions, raw 2 tbsp Canola Oil 2 small whole (2-2/5" dia) Tomatoes, red, ripe, raw, year round average 400 grams Zucchini 1 tsp Himalayan Pink Salt (by WJHUNTER) 0.25 tbsp Xanthum Gum - Bob's Red Mills (1TB,9g) .083 =.25ts (by CORLISSTRIEDIT) 1 tsp Pepper, red or cayenne 0.25 tbsp Terrasoul turmeric powder (by JTF916) 5 pepper Jalapeno Peppers
Airfry the cottage cheese at 180 for 12 minutes.
In electric pressure cooker add oil and sauté onions.
Add all ingredients and sauté and add water 500 ml and cook on high pressure for 35 minutes and then npr.
Then when you open the pressure cooker add the Airfried cottage cheese and then cook on soup setting for 2 minutes.
You can add water according to your desired consistency for either thick or thin soup.
You can either have it alone or with keto roti.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user DRASADAF.
In electric pressure cooker add oil and sauté onions.
Add all ingredients and sauté and add water 500 ml and cook on high pressure for 35 minutes and then npr.
Then when you open the pressure cooker add the Airfried cottage cheese and then cook on soup setting for 2 minutes.
You can add water according to your desired consistency for either thick or thin soup.
You can either have it alone or with keto roti.
Serving Size: 8
Number of Servings: 8
Recipe submitted by SparkPeople user DRASADAF.
Nutritional Info Amount Per Serving
- Calories: 106.8
- Total Fat: 7.0 g
- Cholesterol: 5.1 mg
- Sodium: 210.1 mg
- Total Carbs: 9.3 g
- Dietary Fiber: 3.2 g
- Protein: 8.2 g
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