Low Fat Paneer Capsicum
Elevate your weeknight dinners with this flavorful and guilt-free *Low Fat Paneer Capsicum* recipe—a vibrant medley of tender low-fat paneer cubes and colorful bell peppers, all coated in a fragrant blend of Indian spices. Perfectly sautéed with aromatic ginger, garlic, and cumin seeds, this dish is as nutritious as it is delicious, offering a rich source of protein while staying light on calories. Designed for busy cooks, it’s ready in just 35 minutes, making it ideal for quick yet satisfying meals. Garnished with fresh coriander, the dish pairs beautifully with roti, naan, or rice for a wholesome experience. Whether you're craving classic paneer flavors or seeking a healthier twist, this recipe delivers all the comfort without compromise. Optimize your healthy cooking routine today!
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Recipe Information
Ingredients
- 200 grams Low-fat paneer
- 1 medium Green bell pepper (capsicum)
- 1 medium Red bell pepper (capsicum)
- 1 medium Yellow bell pepper (capsicum)
- 1 medium Onion
- 1 medium Tomato
- 1 inch piece Ginger
- 2 cloves Garlic
- 1 Green chili
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- to taste Salt
- 1 tablespoon Oil (preferably olive or canola)
- 2 tablespoons Fresh coriander
Instructions
Cut the low-fat paneer into cubes of approximately 1-inch size.
Wash and deseed the green, red, and yellow bell peppers. Chop them into medium-sized pieces.
Finely slice the onion, and finely chop the tomato.
Peel and grate the ginger, and crush the garlic cloves.
Slice the green chili into small rounds.
Heat 1 tablespoon of oil in a non-stick pan on medium heat.
Add cumin seeds to the pan. Once they splutter, add the sliced onions and sauté until they turn translucent.
Stir in the grated ginger, crushed garlic, and sliced green chili. Sauté for another minute until the raw aroma disappears.
Add the chopped tomatoes to the pan and cook until they become soft and the oil begins to separate.
Introduce the turmeric powder, red chili powder, coriander powder, and salt to the mixture, and stir well.
Add the chopped bell peppers and mix until they are well coated with spices. Cook for about 5 minutes, stirring occasionally to ensure they don't burn.
Gently add the cubed paneer to the pan and mix carefully so the paneer doesn't break.
Sprinkle garam masala over the mixture and stir. Cook for an additional 2-3 minutes until the paneer is warmed through and the bell peppers retain a slight crunch.
Turn off the heat and garnish with fresh coriander leaves before serving.
Serve hot with roti, naan, or as a side dish with your meal.
Nutrition Facts
Calories |
681 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 3628 mg | 158% | |
| Total Carbohydrate | 70.0 g | 25% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 38.6 g | ||
| Protein | 49.2 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1115 mg | 86% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1723 mg | 37% | |
*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.
