Low Carb Palak Paneer

4 cup Spinach, fresh
1 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
1 tsp Ginger Root
1 clove Garlic
0.5 tsp Turmeric, ground
6 oz Cheese, Paneer Indian cheese (by FREESPIRITME)
0.25 cup, fluid (yields 2 cups whip Heavy Whipping Cream
10 mL Lemon Juice
2 serving fresh red chilli (by MITCHY9)
2.5 tsp Garam Masala (by BIGGIRL2082010)
0.5 cup (8 fl oz) Water, tap

Add chilli to taste (optional)
I made the paneer from scratch the night before - very easy!
I don't use salt and pepper please adjust according to taste

Cook and drain spinach and press out the water. Place spinach in a blender and blend to a smooth paste. Add red chilli to blender and blend a further 10 seconds. Set aside.

Heat the oil in a large skillet. Add the ginger, garlic, and chillies and cook for a minute. Add the turmeric and salt and cook for 30 seconds more. Stir in spinach puree and water (I used to clean blender and then added to pan). Bring the mixture to a slow boil, reduce heat (lowest setting) to simmer for 5 minutes.

Add the garam masala to the spinach mix and stir gently, add the paneer cubes and cream to the pan. Stir gently, then add the lemon juice. Serve as a main dish with riced cauliflower or quinoa.
Makes 4 large servings.


Serving Size: 4 big servings

Number of Servings: 4

Recipe submitted by SparkPeople user MYTIMENOW57.