Heart-Healthy Butter Paneer
Elevate your classic Indian dining experience with this wholesome twist on a beloved dish—Heart-Healthy Butter Paneer. This lightened-up recipe swaps traditional heavy cream and butter for low-fat yogurt, olive oil, and skim milk, without compromising on the rich, creamy textures or bold flavors you love. Featuring tender paneer cubes simmered in a fragrant tomato-based sauce infused with aromatic spices like cumin, turmeric, garam masala, and a hint of fenugreek, it's every bit as indulgent yet perfect for mindful eating. Ready in just 45 minutes, this heart-friendly version pairs beautifully with whole-grain naan or brown rice, making it a balanced and satisfying meal for the entire family. Perfect for anyone seeking healthier Indian recipes or flavorful vegetarian options, this butter paneer is comfort food reimagined!
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Recipe Information
Ingredients
- 250 grams Paneer
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 2 Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 200 grams Tomato puree
- 100 grams Low-fat yogurt
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 1 tablespoon Fenugreek leaves (kasoori methi), crushed
- 100 ml Skim milk
- 0.5 teaspoon Salt
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Lemon juice
Instructions
Cut the paneer into 1-inch cubes and set aside.
Heat the olive oil in a non-stick pan over medium heat. Add the chopped onion and sauté until translucent.
Add the minced garlic and grated ginger to the pan, and sauté for another minute until fragrant.
Stir in the tomato puree and cook for 5-7 minutes, until the oil starts to separate.
Lower the heat and add the low-fat yogurt, stirring continuously to prevent curdling.
Mix in the cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for another 3-4 minutes.
Add the paneer cubes to the mixture, stirring gently to coat them evenly.
Pour in the skim milk, and let it simmer for 5 minutes. The sauce should thicken slightly.
Sprinkle the fenugreek leaves and garam masala over the paneer. Mix well and cook for another 2 minutes.
Remove from heat and stir in the lemon juice for added freshness.
Garnish the dish with freshly chopped cilantro and serve warm with whole-grain naan or brown rice.
Nutrition Facts
Calories |
1137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.1 g | 99% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 182 mg | 61% | |
| Sodium | 3242 mg | 141% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 34.0 g | ||
| Protein | 61.2 g | 122% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 1864 mg | 143% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1989 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
