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. …
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Step by step pictorial recipe to make Keto Paneer Makhani (Low carb) : Smear Paneer (cottage cheese) pieces with turmeric, salt and kashmiri red chilli powder. In a skillet, grill the Paneer pieces in butter. Grill the Paneer only for 2-3 minutes on both sides, making sure that they don’t turn hard. In a pan, heat butter let cumin seeds splutter.
Add the fried paneer to the saag sauce and let it simmer over low heat for another 10 minutes. In the same frying pan that you fried the paneer in, add 2 tablespoons of ghee or avocado oil and heat it over medium-high heat. Add the riced cauliflower and salt and cook it until tender but not browned.
Add the soy sauce and the spices. Lastly, add boiled leftover rice and paneer, cook for 5 minutes at high flame. Season with salt and add corinader leaves.
Paneer is essentially a soft cheese, which in addition to being delicious, also tends to stay intact vs. melting when heated. This makes it really versatile to use in recipes such as this Paneer tikka for example. Check out my very simple recipe for making paneer here. Step 1: Thinly slice onions, ginger, garlic, and serrano or jalapeño peppers.