Asian

Keto spinach zucchini paneer is for Lunch.

Keto spinach zucchini paneer takes 10 minutes to prepare.

Keto spinach zucchini paneer takes 45 minutes to cook.

Keto spinach zucchini paneer makes 8 servings.

The ingredients for Keto spinach zucchini paneer are:

400 grams Spinach, frozen
400 grams Cottage Cheese, 2% Milkfat
1 small Onions, raw
2 tbsp Canola Oil
2 small whole (2-2/5" dia) Tomatoes, red, ripe, raw, year round average
400 grams Zucchini
1 tsp Himalayan Pink Salt (by WJHUNTER)
0.25 tbsp Xanthum Gum - Bob's Red Mills (1TB,9g) .083 =.25ts (by CORLISSTRIEDIT)
1 tsp Pepper, red or cayenne
0.25 tbsp Terrasoul turmeric powder (by JTF916)
5 pepper Jalapeno Peppers

Here is how you make Keto spinach zucchini paneer:

Airfry the cottage cheese at 180 for 12 minutes.In electric pressure cooker add oil and saut? onions.Add all ingredients and saut? and add water 500 ml and cook on high pressure for 35 minutes and then npr.Then when you open the pressure cooker add the Airfried cottage cheese and then cook on soup setting for 2 minutes.You can add water according to your desired consistency for either thick or thin soup.You can either have it alone or with keto roti.Serving Size: 8Number of Servings: 8Recipe submitted by SparkPeople user DRASADAF.

The nutritional information for Keto spinach zucchini paneer is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 106.8

• Total Fat: 7.0 g
• Cholesterol: 5.1 mg
• Sodium: 210.1 mg
• Total Carbs: 9.3 g
• Dietary Fiber: 3.2 g
• Protein: 8.2 g

Keto spinach zucchini paneer is Asian cuisine.

The dietary needs meet for Keto spinach zucchini paneer is Low Carb