Keto Curried Spinach Paneer Skillet

4.8 stars, average of 76 ratings

By Martina Slajerova, updated October 9 20232
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This is a great low-carb dinner recipe for two. And it's so simple! It's just soft paneer cheese dunked in creamy curry sauce and cooked with spinach. That's it. It's easy to scale up which makes it perfect for meal prep, lunch boxes and batch cooking.

I used our homemade Curry Simmer Sauce which is mild and kid-friendly but you could always add heat by using cayenne pepper or fresh chillies. Fresh spinach can be substituted with frozen and drained spinach, collards or chard. Finally, instead of paneer cheese you could use halloumi or diced chicken unless you are following a vegetarian keto diet.

This easy keto dinner can be served on its own, with extra cauliflower rice or — if you need to keep your carbs low — serve it with shirataki rice. Enjoy!

0 days, 0 hours, 20 minutes

Hands-on 10 minutes Overall 30 minutes

Serving size about 250 g/ 8.8 oz

Allergy information for Keto Curried Spinach Paneer Skillet

✔ Gluten free

✔ Egg free

✔ Nut free

✔ Pork free

✔ Avocado free

✔ Coconut free

✔ Fish free

✔ Shellfish free

✔ Beef free

Pescatarian

Vegetarian

Nutritional values (per serving, about 250 g/ 8.8 oz)

Net carbs8.6 grams

Protein27 grams

Fat49.6 grams

Calories588 kcal

Calories from carbs 6%, protein 18%, fat 76%

Total carbs13.2 gramsFiber4.5 gramsSugars6.2 gramsSaturated fat32.9 gramsSodium434 mg(19% RDA)Magnesium70 mg(18% RDA)Potassium593 mg(30% EMR)

Ingredients (makes 2 servings)

¹/₂ cup homemade Curry Simmer Sauce (120 ml/ 4 fl oz)
1 pack Paneer or Halloumi cheese (225 g/ 8 oz)
140 g fresh spinach, chopped or frozen and drained spinach (5 oz)
1 tbsp ghee or extra virgin olive oil (15 ml)
2 tbsp chopped parsley or cilantro
Optional: shirataki rice, to serve

Instructions

Prepare the homemade Curry Simmer Sauce by following the instructions here. This will take just 15 minutes. Store any leftover curry sauce in the fridge for up to 5 days.
While the curry sauce is cooking, cut the paneer into about 1 inch (2 cm) pieces. Wash, drain and roughly chop the spinach. If you use baby spinach you don't need to chop it. If you use frozen spinach instead, defrost and drain all the liquid.
Grease a skillet with ghee and add the paneer and the curry sauce. Bring to a simmer and cook on medium for about 5 minutes.
Add the spinach (chopped stalks first if you're using mature spinach). Cook until just wilted for a couple of minutes. Take off the heat.
Add the chopped herbs such as parsley or cilantro. Eat on its own or optionally serve with shirataki rice cooked according to our instructions for preparing shirataki noodles. Eat warm or let it cool down and refrigerate for up to 4 days.

Ingredient nutritional breakdown (per serving, about 250 g/ 8.8 oz)

Net carbs	Protein	Fat	Calories
Curry Simmer Sauce, homemade (KetoDiet blog)
2.9 g	1.4 g	10.6 g	112 kcal
Paneer
4.6 g	23.5 g	31.2 g	390 kcal
Spinach, fresh
1 g	2 g	0.3 g	16 kcal
Ghee, clarified butter
0 g	0 g	7.5 g	68 kcal
Parsley, fresh (spices)
0.1 g	0.1 g	0 g	1 kcal
Total per serving, about 250 g/ 8.8 oz
8.6 g	27 g	49.6 g	588 kcal

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Diane Anderson 3 years ago # Reply

I made this last night and it was so easy and so good! Unfortunately, I did not have Paneer, so I used Halloumi, but did not cut back on the salt, and should have. I added 1/4 teaspoon of Cayenne Pepper to the sauce when I made it, to give it more kick...the sauce is delicious and I will now look forward to using the leftover sauce very soon!

Martina @ KetoDiet 3 years ago # Reply

Thank you so much Diane, I'm glad you enjoyed ❤ I like halloumi even more! 😊