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Low-Carb Instant Pot Palak Paneer

4.6 stars, average of 10 ratings

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Low-Carb Instant Pot Palak PaneerPin itFollow us 148.4k

I love Indian food, like really really love it. This low-carb and keto vegetarian Instant Pot Palak Paneer is no different, it’s easy, super flavorful, and packed with electrolytes from spinach. Plus the green colour makes it a fun dinner option for Halloween.

We’re using the Instant Pot in this recipe but you can also use a regular large pot if you don’t own and Instant Pot. You’ll just need to cook it for a couple more minutes longer to break down the spinach.

The toasted cumin cauliflower rice is an easy and delicious low-carb side to serve alongside the Palak Paneer and if you want to make some keto bread, I highly recommend it!

This meal is relatively high in carbs so keep that in mind if your net carb limit is very low, especially if you plan to have more than two meals on that day.

Can I Use a Slow Cooker?

Yes, you can use a slow cooker instead of a pressure cooker. In fact, the Instant Pot does both! 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.

Hands-on Overall

Serving size about 2 cups

Allergy information for Low-Carb Instant Pot Palak Paneer

✔  Gluten free
✔  Egg free
✔  Nut free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free

Nutritional values (per serving, about 2 cups)

Net carbs10.9 grams
Protein20.9 grams
Fat34.3 grams
Calories442 kcal
Calories from carbs 10%, protein 19%, fat 71%
Total carbs17 gramsFiber6.1 gramsSugars7.3 gramsSaturated fat20.7 gramsSodium503 mg(22% RDA)Magnesium87 mg(22% RDA)Potassium895 mg(45% EMR)

Ingredients (makes 6 servings)

Palak paneer:
  • 3 tbsp ghee (45 g/ 1.6 oz)
  • 1 tsp cumin seeds
  • 2 tsp garam masala
  • 1 tsp coriander powder
  • 1 tsp paprika
  • 1 tsp sea salt, or to taste
  • 1 Serrano pepper or chillies of choice, minced (14 g/ 0.5 oz)
  • 1 medium onion, chopped (110 g/ 3.9 oz)
  • 5 cloves garlic, minced (15 g/ 0.5 oz)
  • 1 tbsp minced fresh ginger, about 2.5 cm/ 1 inch (6 g/ 0.2 oz)
  • 1 small tomato, chopped (100 g/ 3.5 oz)
  • 450 g fresh spinach or frozen, thawed & drained spinach (1 lb)
  • 1/4 cup water (60 ml/ 2 fl oz)
  • 450 g paneer cheese, cut into 5 cm/ 2 inch cubes (1 lb)
Cumin cauliflower rice:
  • 2 tbsp ghee (30 g/ 1.1 oz)
  • 1 tsp cumin seeds
  • 1 tsp garam masala
  • 1 medium cauliflower, riced (720 g/ 1.6 lb)
  • pinch of sea salt, to taste


  1. Set the Instant Pot to Sauté. Add the ghee to the pot, once hot add in the spices and toast for 30 seconds.
  2. Add in the Serrano pepper, onion, garlic, ginger, and tomato cooking for 3-4 minutes until soft. (Depending on the desired heat you can use any other mild or hot chilies). Low-Carb Instant Pot Palak Paneer
  3. Add the spinach and the water to the pot and place the lid on, cancel the Sauté function and turn to Manual, high pressure for 1 minute. Use the quick release then blend using an immersion blender to make a smooth paste.
    Low-Carb Instant Pot Palak Paneer
  4. Stir in the paneer and season with salt to taste. Leave on warm function while you prepare to cauliflower rice.
    Low-Carb Instant Pot Palak Paneer
  5. Place the florets in a food processor and using a grating blade or the S blade, process until it resembles rice (do not over-process if using the S blade).
  6. Place the ghee in a large skillet. Once hot, add the spices and toast for 30 seconds, add the cauliflower rice and cook until the water evaporates and the rice is fluffy. Season with salt to taste. Low-Carb Instant Pot Palak Paneer
  7. Serve with the palak paneer. Store covered in the refrigerator for up to 3 days.
    Low-Carb Instant Pot Palak Paneer

Ingredient nutritional breakdown (per serving, about 2 cups)

Net carbsProteinFatCalories
0 g0 g7.5 g68 kcal
Cumin, spices
0.1 g0.1 g0.1 g1 kcal
Garam masala, spice mix
0.2 g0 g0 g1 kcal
Coriander seed, ground
0 g0 g0.1 g1 kcal
Paprika, spices
0.1 g0.1 g0 g1 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Peppers, chile (chili), fresh
0.1 g0 g0 g0 kcal
Onion, brown (yellow), raw
1.2 g0.2 g0 g7 kcal
Garlic, fresh
0.8 g0.2 g0 g4 kcal
Ginger root, fresh
0.2 g0 g0 g1 kcal
Tomatoes, fresh
0.4 g0.1 g0 g3 kcal
Spinach, fresh
1.1 g2.1 g0.3 g17 kcal
Water, still
0 g0 g0 g0 kcal
3.1 g15.7 g20.8 g260 kcal
0 g0 g5 g45 kcal
Cumin, spices
0.1 g0.1 g0.1 g1 kcal
Garam masala, spice mix
0.1 g0 g0 g1 kcal
Cauliflower, fresh
3.6 g2.3 g0.3 g30 kcal
Total per serving, about 2 cups
10.9 g20.9 g34.3 g442 kcal

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Lauren Lester
Creator of Healthful Creative

Lauren Lester

Lauren is a food photographer, recipe developer, and author.

She is the founder of the creative content agency, Healthful Creative. HC specializes in helping food centered brands share their story through recipe development + food photography.

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Comments (9)

Hello, loved this recipe! Can it be frozen?

Yes you can freeze it but without the cauli-rice. I always serve meals like these with freshly made (or refrigerated) cauli-rice.

Instruction #5 - I think “resamples” should read “resembles”, no?
This palak paneer is fantastic.

Thank you David, well spotted - fixed! 😊

This is delicious. And easy. Love good food!

Oh I absolutely love palak paneer!! This looks so delicious.

Thank you Sheenam!

One of my favorite Indian dishes! Will give this a try!

Thank you Tammi, I hope you like it!