Low-Carb Instant Pot Palak Paneer

Name: Low-Carb Instant Pot Palak Paneer
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 3 tbsp ghee (45 g/ 1.6 oz); 1 tsp cumin seeds; 2 tsp garam masala; 1 tsp coriander powder; 1 tsp paprika; 1 tsp sea salt, or to taste; 1 Serrano pepper or chillies of choice, minced (14 g/ 0.5 oz); 1 medium onion, chopped (110 g/ 3.9 oz); 5 cloves garlic, minced (15 g/ 0.5 oz); 1 tbsp minced fresh ginger, about 2.5 cm/ 1 inch (6 g/ 0.2 oz); 1 small tomato, chopped (100 g/ 3.5 oz); 450 g fresh spinach or frozen, thawed & drained spinach (1 lb); ¼ cup water (60 ml/ 2 fl oz); 450 g paneer cheese, cut into 5 cm/ 2 inch cubes (1 lb); 2 tbsp ghee (30 g/ 1.1 oz); 1 tsp cumin seeds; 1 tsp garam masala; 1 medium cauliflower, riced (720 g/ 1.6 lb); pinch of sea salt, to taste

Lauren LesterUpdated 9 October 2023★★★★★4.6 (10 ratings)

Ready in 20m
10.9 g net carbs
442 kcal
Serves 6

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Low-Carb Instant Pot Palak Paneer (low-carb, primal, grain-free)

I love Indian food, like really really love it. This low-carb and keto vegetarian Instant Pot Palak Paneer is no different, it’s easy, super flavorful, and packed with electrolytes from spinach. Plus the green colour makes it a fun dinner option for Halloween.

We’re using the Instant Pot in this recipe but you can also use a regular large pot if you don’t own and Instant Pot. You’ll just need to cook it for a couple more minutes longer to break down the spinach.

The toasted cumin cauliflower rice is an easy and delicious low-carb side to serve alongside the Palak Paneer and if you want to make some keto bread, I highly recommend it!

This meal is relatively high in carbs so keep that in mind if your net carb limit is very low, especially if you plan to have more than two meals on that day.

Can I Use a Slow Cooker?

Yes, you can use a slow cooker instead of a pressure cooker. In fact, the Instant Pot does both! To make this vegetarian low-carb Palak Paneer recipe in a slow cooker (crockpot), brown the ingredients in a heavy-based pan and then transfer into a slow cooker. Cook on low for 2 to 3 hours or on high for 1 to 2 hours.

Step-by-step

Set the Instant Pot to Sauté. Add the ghee to the pot, once hot add in the spices and toast for 30 seconds.
Add in the Serrano pepper, onion, garlic, ginger, and tomato cooking for 3-4 minutes until soft. (Depending on the desired heat you can use any other mild or hot chilies).
Add the spinach and the water to the pot and place the lid on, cancel the Sauté function and turn to Manual, high pressure for 1 minute. Use the quick release then blend using an immersion blender to make a smooth paste.
Stir in the paneer and season with salt to taste. Leave on warm function while you prepare to cauliflower rice.
Place the florets in a food processor and using a grating blade or the S blade, process until it resembles rice (do not over-process if using the S blade).
Place the ghee in a large skillet. Once hot, add the spices and toast for 30 seconds, add the cauliflower rice and cook until the water evaporates and the rice is fluffy. Season with salt to taste.
Serve with the palak paneer. Store covered in the refrigerator for up to 3 days.

Recipe