Low Fat Paneer Makhani
Indulge guilt-free with this vibrant and creamy Low Fat Paneer Makhani, a lighter twist on the classic Indian favorite. Packed with tender cubes of low-fat paneer swimming in a luscious tomato-based gravy, this recipe is enriched with aromatic spices like garam masala, cumin, and cardamom. The sauce gets its signature creaminess from low-fat yogurt and milk, making it a healthier choice without compromising on flavor. Ready in just 45 minutes, this dish is perfect for busy weeknights or cozy dinners, serving up bold, authentic flavors while staying light on calories. Pair it with steamed rice or whole wheat roti for a wholesome, satisfying meal that captures the essence of traditional Indian cuisine in a health-conscious way.
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Recipe Information
Ingredients
- 250 grams Low-fat paneer
- 4 medium Tomatoes
- 1 medium Onion
- 1 inch Ginger
- 3 pieces Garlic cloves
- 3 tablespoons Low-fat yogurt
- 0.5 teaspoon Cumin seeds
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Coriander powder
- 0.5 cup Milk (low-fat)
- 1 teaspoon Salt
- 1 tablespoon Cooking oil
- 2 tablespoons (chopped) Cilantro leaves
- 2 pods Green cardamom
- 1 piece Bay leaf
Instructions
Cut the low-fat paneer into cubes and set aside.
Chop the tomatoes and onion, and peel the ginger and garlic. Blend the tomatoes, onion, ginger, and garlic into a smooth puree.
Heat the oil in a non-stick pan over medium heat. Add the cumin seeds, cardamom pods, and bay leaf, and sauté for a minute until fragrant.
Pour the tomato-onion puree into the pan and cook for 8-10 minutes, stirring occasionally until the oil starts to separate from the mixture.
Add the red chili powder, turmeric powder, garam masala, coriander powder, and salt to the pan. Mix well and cook for another 2-3 minutes.
Stir in the low-fat yogurt and mix everything together. Cook for 2-3 minutes while stirring continuously to avoid curdling.
Add the paneer cubes to the mixture and stir gently to coat them with the sauce. Pour in the low-fat milk and bring the mixture to a gentle simmer.
Cook the Paneer Makhani uncovered for about 10 minutes, stirring occasionally, until the gravy thickens to your desired consistency.
Garnish with chopped cilantro leaves before serving.
Serve hot with steamed rice or whole wheat roti for a balanced meal.
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 2572 mg | 112% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 37.6 g | ||
| Protein | 65.2 g | 130% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1605 mg | 123% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2272 mg | 48% | |
*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.
