AIP palak - Indian creamed spinach with coconut yogurt and root spices, paneer and garam masala omitted

Palak paneer is built on two things you are living without right now: the paneer, which is dairy, and the garam masala, a blend of seed spices. What remains once both are gone is the actual heart of the dish, greens cooked down silky and warmly spiced, and that part converts cleanly to AIP. On a night when cooking for the whole table feels like one more demand on you, a bowl this comforting that still fits the protocol is worth having in rotation.

A pound of spinach cooks down to almost nothing, and what remains is a source of folate, magnesium, and vitamin K, tied to steady energy and a nervous system that is not constantly running on empty. The turmeric stirred in early gives the dish its color, and its curcumin is among the compounds studies have connected to quieter inflammation.

Let the deep green sit against the pale yogurt swirled through at the end, and let that carry some of the weight of the meal, not just the taste of it. This is a bowl that still looks like care, even on a night when giving care to yourself felt hard to manage.

Ingredients

• 4 tablespoons coconut oil
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon fine sea salt, plus more to taste
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 pound spinach
• 1/2 cup coconut yogurt (a clean AIP-compliant brand or homemade)

A note on swaps: the paneer is omitted, as the source itself flags for AIP, and so is the garam masala, which is a seed-spice blend. To keep the dish AIP we lean on turmeric and ginger, both root spices, for the warmth the masala used to give. The original instructions also mention cayenne, coriander, and cumin carried over from the non-AIP version; all of those stay out. If you want this as a main with protein, fold in cubes of cooked chicken at the end, which is the source's suggested AIP stand-in for the cheese. Make sure the coconut yogurt is clean, with no gums or seed-based additives.

Method

Warm the coconut oil in a large skillet over medium heat. Add the onion, garlic, and ginger and cook slowly, about 15 minutes, until soft and lightly caramelized, adding a splash of water whenever the pan looks dry.

Stir in the turmeric and salt and let them bloom in the oil for a minute.

Add the spinach and cook for about 5 minutes, turning it through the spiced base until it wilts down and goes glossy.

Take the pan off the heat and stir in the coconut yogurt so the greens go creamy. If you are adding cooked chicken, fold it in now, cover, and warm through for a few minutes. Taste and adjust the salt before serving.

*Adapted from acleanplate.com*