Saag Paneer With Cauliflower Rice – Low-Carb And Keto Friendly
Nutrition (per serving)
510Cal0gNet
Ingredients
- 1/4 cup avocado oil
- 1 as needed (Large)
- 10 clove garlic ((Large))
- 1 tsp ginger ((Large))
- 1 tbsp spice mix ((Large))
- 1 tbsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 lb baby spinach ((Large))
- 1 cup chicken ((Large))
- 1 container coconut milk ((Large))
- 2 tsp salt
- 1 1/2 lb paneer cheese
- 1 cauliflower (Large
Instructions
- Wash the cauliflower and break it into small chunks.
- With a knife or food processor continue to cut it down until the pieces are the size of grains of rice.
- If using a food processor work in batches so the rice comes out uniform size.
- Set the riced cauliflower aside.
- In a large heavy bottomed sauce pot add the avocado oil and heat over medium-high heat.
- Dice the onion and add it to the oil.
- Mince the garlic and ginger and add them into the pot.
- Sauté this mixture until it starts to caramelize.
- Add the fire cider spice or garam masala and other spices.
- Stir the mixture well and let the spices toast for minute or two.
- Turn the heat down to medium.
- Add the stock and all of the spinach and cook it down.
- Once the spinach is completely wilted add the coconut milk and stir again.
- Turn the heat down to low and let the Saag simmer for five minutes.
- In a separate nonstick cast iron or frying pan add the other quarter cup of avocado oil.
- Cut the Paneer cheese into 3/4 inch square cubes.
- Heat the oil to medium-high and then add the cubed Paneer.
- Fry the Paneer on every side until golden brown.
- Salt the Paneer and remove it from the heat.
- Meanwhile use your blender or handheld blender to puree the Saag sauce.
- I like my handheld blender so I can do it in the same pot.
- Taste the sauce and add salt 1/2 teaspoon at a time until it is salted to your liking.
- Add the fried Paneer to the Saag sauce and let it simmer over low heat for another 10 minutes
Originally posted 2019-02-20 18:44:46.
