How to make Keto Palak Paneer-Restaurant Style

Set a pan on low heat and add 2 tsp. of oil.

Add spinach leaves and place the lid on for a minute or till the leaves wilt slightly.

Give the leaves a quick stir until all the leaves wilt. Do not overcook

Once the leaves have cooled down transfer into a grinder jar along with a handful of coriander leaves and green chillies to taste

Grind the leaves into a smooth paste. You may need to add some water to achieve a smooth paste

Set the paste aside

Set the pan on low heat and add 2 tsp. of oil and ghee

Once the ghee melts, add cumin seeds and 1 tbsp. of finely chopped garlic

Stir fry until the garlic turns slightly golden brown

Add ginger and finely chopped onions

Give it a quick stir until the onion turns translucent

Add a couple of tbsp. of water to stop the garlic from cooking further and add turmeric powder, cumin powder, coriander powder and red chilli powder

Stir fry the masala for 30 sec and add the spinach paste in

Add salt to taste, garam masala and fenugreek leaves (crushed in between yours palms)

Stir everything and let the gravy simmer for a minute

Add paneer pieces and gently give it a stir

Add fresh lime juice to taste

Turn off the heat and add heavy cream

Mix the heavy cream into the gravy and done!