Low Fat Saag Paneer
Indulge in the comforting flavors of traditional Indian cuisine with a healthy twist in this Low Fat Saag Paneer recipe! Packed with nutrient-rich spinach and protein-filled low-fat paneer, this dish is a lighter version of a beloved classic, offering all the bold and aromatic spices you love—like cumin, turmeric, and garam masala—without the calorie overload. A hint of creamy low-fat yogurt brings a velvety texture to the spinach-based curry, while the paneer cubes soak up the fragrant medley of flavors for a perfect bite every time. Ready in just 40 minutes, this quick and wholesome recipe is ideal for busy weeknights or entertaining, and pairs beautifully with warm roti, naan, or steamed rice for a satisfying meal. Whether you're watching your diet or simply craving a lighter twist on saag paneer, this recipe delivers big on taste without compromising health!
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Recipe Information
Ingredients
- 500 grams Spinach leaves
- 200 grams Low-fat paneer
- 1 medium Onion
- 1 medium Tomato
- 1 inch Ginger
- 3 Garlic cloves
- 1 Green chili
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Red chili powder
- 50 grams Low-fat yogurt
- to taste Salt
- 1 tablespoon Vegetable oil
- 100 milliliters Water
Instructions
Wash the spinach leaves thoroughly under running water and blanch them in boiling water for 2-3 minutes. Drain and immediately transfer to ice water to retain the green color. Once cooled, blend into a smooth puree and set aside.
Cut the low-fat paneer into small cubes and soak them in warm water to keep them soft.
Finely chop the onion, tomato, ginger, and garlic. Slit the green chili lengthwise.
Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add the chopped onions to the pan and sauté till they turn golden brown.
Stir in the ginger, garlic, and green chili. Sauté for another minute until fragrant.
Add the chopped tomato, turmeric powder, coriander powder, and red chili powder. Cook until the tomatoes are soft and the oil begins to separate.
Add the spinach puree to the pan, stirring well to combine with the spices. Cook for 5 minutes.
Reduce the heat to low and stir in the low-fat yogurt. Mix well, ensuring it does not curdle.
Add the paneer cubes (drained from the water) into the spinach mixture and gently mix, allowing the flavors to meld for another few minutes.
Sprinkle garam masala on top and add salt to taste. Stir well and let it simmer for another 2 minutes.
If the curry is too thick, add a little water to reach your desired consistency.
Serve hot with roti, naan, or rice.
Nutrition Facts
Calories |
726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.0 g | 36% | |
| Saturated Fat | 9.0 g | 45% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 4056 mg | 176% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 30.3 g | ||
| Protein | 62.8 g | 126% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 1688 mg | 130% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3857 mg | 82% | |
*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.
