Low Fat Butter Paneer
Indulge in the rich, creamy flavors of India with our Low Fat Butter Paneer recipe—perfect for those craving comfort food without the guilt! This lighter version of the beloved Butter Paneer features tender cubes of paneer simmered in a velvety, yogurt-based tomato gravy seasoned with aromatic spices like garam masala, cumin, and fenugreek leaves. Using just a tablespoon of butter and low-fat oil, this dish maintains all the creamy decadence you love while keeping the fat content in check. Ready in just 45 minutes, it’s ideal for weeknight dinners and pairs beautifully with fluffy naan or fragrant basmati rice. Whether you’re watching your calories or simply exploring healthier Indian cuisine, this low-fat paneer recipe brings restaurant-quality flavors straight to your kitchen!
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Recipe Information
Ingredients
- 250 grams Paneer
- 1 tablespoon Low-fat cooking oil
- 1 teaspoon Cumin seeds
- 4 pieces Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 medium Onion, finely chopped
- 1 cup Tomato puree
- 1 cup Low-fat plain yogurt
- 1 teaspoon Garam masala
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 1 teaspoon Sugar
- 1 tablespoon Butter
- 1 tablespoon Fenugreek leaves (kasuri methi), dried
- 2 tablespoons Cilantro, chopped
- 0.5 cup Water
Instructions
Cut the paneer into bite-sized cubes and set aside.
In a large pan, heat the low-fat cooking oil over medium heat.
Add cumin seeds to the hot oil and let them splutter.
Introduce the minced garlic and grated ginger, and sauté until golden brown.
Add the finely chopped onion and cook until it's translucent and starts to brown.
Stir in the tomato puree, and cook for about 5 minutes until the mixture thickens and the oil begins to separate.
Whisk the low-fat yogurt in a bowl to make it smooth, then add it gradually to the pan, stirring continuously to avoid curdling.
Season the mixture with garam masala, red chili powder, turmeric powder, salt, and sugar.
Pour in the water to adjust the sauce's consistency and let it simmer for about 5 minutes.
Add the paneer cubes to the sauce, coating them well.
In a separate small pan, melt the butter, add dried fenugreek leaves, and fry for a few seconds until fragrant.
Pour the butter and fenugreek mixture over the paneer sauce.
Stir everything together gently and let it simmer for another 5 minutes.
Garnish with chopped cilantro and serve hot with naan or basmati rice.
Nutrition Facts
Calories |
1336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 219 mg | 73% | |
| Sodium | 4578 mg | 199% | |
| Total Carbohydrate | 72.1 g | 26% | |
| Dietary Fiber | 10.0 g | 36% | |
| Total Sugars | 45.0 g | ||
| Protein | 66.7 g | 133% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 2001 mg | 154% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2460 mg | 52% | |
*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.
