Low Carb Tiny Pasta with Saag Paneer and Indian Spices
The Low Carb Tempestine saag paneer with spinach and Indian spices is a recipe inspired by North Indian cuisine.
Saag paneer is a dish made with spinach and paneer cheese. In this version, we don't use rice, naan, potatoes or legumes: the Tempestine become the central part of the dish, enveloped in a spicy spinach cream.
It's a creamy, aromatic recipe and very different from classic Italian low-carb pasta dishes.
👉 For this recipe you can use our Low Carb Tempestine.
Ingredients for 2 people
| Ingredient | Quantity |
|---|---|
| Low Carb Tempestine | 110 g |
| Fresh spinach | 220 g |
| Paneer | 100 g |
| Garam masala | 2 g |
| Mustard seeds | 2 g |
| Turmeric | 1 g |
| Green chili pepper | a little |
| Ghee or extra virgin olive oil | 18 g |
| Hot water | q.s. |
| Salt | q.s. |
⏱ Preparation time
Preparation: 15 minutes
Spinach cooking: 6 minutes
Low Carb Tempestine cooking: 8 minutes
Total time: approximately 25 minutes
Servings: 2
How to prepare Low Carb Tempestine saag paneer
1. Prepare the spinachWash the spinach and drain it well. Cook it in a pan with very little water for 3-4 minutes, just until it softens. Squeeze it lightly and blend it with a little hot water until you get a green cream. 2. Toast the spicesIn a pan, heat ghee or extra virgin olive oil. Add the mustard seeds and toast them for a few seconds. Add turmeric, garam masala, and a little green chili pepper. Keep the heat low: the spices should release their aroma, not burn. 3. Add the spinach creamPour the spinach cream into the pan with the spices. Stir and let it flavor for 2 minutes. If the cream is too thick, add a little hot water. |
 |
 |
4. Cook the TempestineCook the Low Carb Tempestine in plenty of salted water for 8 minutes. Drain well. 5. Combine Tempestine and creamTransfer the Tempestine to the pan with the spinach cream. Gently stir to coat them with the sauce. 6. Add the paneerCut the paneer into cubes. Add it to the pan and heat for 1-2 minutes. The paneer should remain firm, not melt completely. |
💡 Chef's tips
This recipe is creamy without using cream, potatoes, or flours. The spinach adds body, the spices add complexity, and the paneer makes the dish more complete.
If you use extra virgin olive oil instead of ghee, the energy value remains around 131 kcal per 100g, but saturated fats decrease from approximately 4.4g to 2.9g per 100g. From a nutritional perspective, extra virgin olive oil is more favorable; from a gastronomic perspective, ghee is more consistent with the Indian identity of the dish.
Avoid potatoes, peas, basmati rice, naan and chutney.
Check that garam masala does not contain added sugars or flours.
Use real paneer, without added starches.
Nutritional values of the complete dish
| Average nutritional values | Per 100 g |
|---|---|
| Energy | 131 kcal / 546 kJ |
| Fat | 7.4 g |
| of which saturated fatty acids | 4.4 g |
| of which monounsaturated | 2.1 g |
| of which polyunsaturated | 0.4 g |
| Carbohydrates | 1.9 g |
| of which sugars | 0.5 g |
| of which starches | 0.8 g |
| of which polyols | 0.0 g |
| Fiber | 12.8 g |
| Protein | 7.7 g |
| Salt | 0.17 g |
Estimated average nutritional values per 100g of ready-to-eat dish, calculated with ghee and without considering any salt added during cooking or seasoning. Values may vary based on the type of paneer used and the actual yield of spinach after cooking.
To learn more
For other Low Carb recipes, visit our Blog.
To learn more about cooking times, formats, and practical tips, read the guide: Low-carb pasta: what it is, how to cook it, and how to choose the right one.