Low Fat Paneer Butter Masala
Indulge guilt-free with this *Low Fat Paneer Butter Masala*, a healthier twist on the classic Indian comfort dish. Made with creamy low-fat paneer, a luscious tomato-onion gravy, and the bold flavors of traditional spices like garam masala and kasuri methi, this recipe offers all the indulgence without the extra calories. The use of low-fat yogurt adds a velvety richness while keeping it light, and the aromatic blend of red chili, turmeric, and coriander powders promises a burst of flavor in every bite. Perfectly balanced and ready in under an hour, this dish pairs beautifully with steamed rice or low-fat naan, making it a wholesome, crowd-pleasing option for weeknight dinners or special meals. Whether you’re watching your calories or just love vibrant Indian cuisine, this low-fat version of Paneer Butter Masala hits the spot! Keywords: low-fat paneer recipes, healthy Indian curries, butter masala without cream, easy vegetarian dinner ideas.
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Recipe Information
Ingredients
- 250 grams Low-fat paneer
- 4 medium-sized Tomatoes
- 1 medium-sized Onion
- 1 inch piece Ginger
- 4 cloves Garlic
- 4 tablespoons Low-fat yogurt
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Cumin seeds
- 1 tablespoon Kasuri methi (dried fenugreek leaves)
- to taste Salt
- 1 tablespoon Oil
- 1 cup Water
- 2 tablespoons Fresh coriander leaves
Instructions
Cut the low-fat paneer into 1-inch cubes and set aside.
Blanch the tomatoes: Boil water in a pot, add the tomatoes for 5 minutes, remove and immediately place them in cold water. Peel off the skins.
Puree the blanched tomatoes in a blender to create a smooth paste.
Finely chop the onion, ginger, and garlic separately.
Heat oil in a non-stick pan over medium heat, add cumin seeds and let them splutter.
Add the chopped onions and sauté until golden brown.
Add ginger and garlic and sauté until the raw smell goes away.
Pour the tomato puree into the pan, mix well and cook for 7-8 minutes until the oil starts separating from the mixture.
Add red chili powder, turmeric powder, coriander powder, and salt. Cook the masala until it thickens.
Lower the heat, add the low-fat yogurt gradually while stirring continuously to prevent curdling.
Add a cup of water to achieve the desired gravy consistency.
Let the mixture simmer on low heat for 10 minutes. Stir occasionally.
Add paneer cubes and stir gently to coat them with the gravy.
Sprinkle garam masala and crumble kasuri methi into the gravy and mix.
Cook for another 5 minutes and then turn off the heat.
Garnish the Paneer Butter Masala with freshly chopped coriander leaves.
Serve hot with rice or low-fat naan.
Nutrition Facts
Calories |
760 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 2530 mg | 110% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 32.7 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1543 mg | 119% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2056 mg | 44% | |
*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.
