Keto Saag Paneer with Creamy Coconut Base

1.Heat 1 tablespoon coconut oil in a large skillet over medium heat. Add the paneer cubes and fry until golden on all sides, about 4-5 minutes. Remove paneer and set aside on a plate lined with paper towel.

2.In the same skillet, add the remaining 1 tablespoon coconut oil. Add cumin seeds and let them sizzle for 30 seconds until fragrant.

3.Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in garlic, ginger, and green chilies, and cook for another 1-2 minutes until aromatic.

4.Add ground coriander, garam masala, turmeric, ground cumin, chili powder (if using), salt, and black pepper. Stir for 30 seconds to bloom the spices.

5.Add the chopped spinach and cook, stirring, until wilted, about 2-3 minutes. Pour in the coconut milk and bring to a gentle simmer.

6.Reduce heat to low and cook for 5-6 minutes, allowing the flavors to meld. Use an immersion blender to blend the mixture in the skillet until mostly smooth, leaving some texture. (Alternatively, transfer to a blender, blend, and return to pan.)

7.Return the fried paneer cubes to the skillet and gently stir to coat in the creamy spinach sauce. Simmer for another 3-4 minutes to heat through.

8.Stir in lemon juice. Taste and adjust salt or spices as needed.

9.Serve hot, garnished with fresh cilantro leaves. Enjoy as a main dish with keto-friendly naan or cauliflower rice.