Low Sodium Butter Paneer
Indulge in the bold flavors of this **Low Sodium Butter Paneer**, a lighter yet equally creamy take on the classic Indian curry. Perfect for those watching their sodium intake, this dish features tender paneer cubes simmered in a luscious tomato-based gravy infused with aromatic spices like low-sodium garam masala, coriander, and fenugreek leaves. Fresh cream lends richness, while a hint of lemon juice and freshly ground black pepper ensure every bite is bursting with balanced flavor. Ready in just 45 minutes, this heart-healthy, flavorful recipe is a must-try for weeknight dinners or special occasions. Pair it with low-sodium naan or steamed basmati rice for a wholesome, comforting meal that proves you don’t need extra salt to savor incredible taste!
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Recipe Information
Ingredients
- 250 grams Paneer
- 2 tablespoons Olive oil
- 1 tablespoon Unsalted butter
- 1 medium Onion, finely chopped
- 1 tablespoon Ginger-garlic paste
- 200 grams Tomato puree
- 1 cup Low sodium vegetable broth
- 100 milliliters Heavy cream
- 1 teaspoon Low sodium garam masala
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Fenugreek leaves (kasuri methi), crushed
- 0.5 teaspoon Sugar
- 2 tablespoons Fresh coriander leaves, chopped
- 1 teaspoon Lemon juice
- 0.5 teaspoon Freshly ground black pepper
Instructions
Cut the paneer into cubes and set aside.
Heat the olive oil and unsalted butter in a large pan over medium heat.
Add the chopped onion and sauté until golden brown.
Stir in the ginger-garlic paste and cook for another 2-3 minutes until the raw smell disappears.
Pour in the tomato puree and cook for about 5 minutes until the oil separates from the puree.
Add the low sodium vegetable broth and bring to a simmer.
Mix in the garam masala, coriander powder, cumin powder, and red chili powder. Cook for 5 more minutes.
Reduce the heat and slowly stir in the heavy cream, ensuring it blends well with the sauce.
Add the paneer cubes and simmer for 5-7 minutes so the flavors meld together.
Sprinkle the crushed fenugreek leaves, sugar, freshly ground black pepper, and lemon juice. Stir well.
Simmer for another 2 minutes and adjust seasoning if necessary, focusing on non-sodium alternatives such as more lemon juice or black pepper for flavor.
Garnish with fresh coriander leaves before serving.
Serve hot with your choice of low sodium naan or steamed basmati rice.
Nutrition Facts
Calories |
1632 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.8 g | 173% | |
| Saturated Fat | 64.1 g | 320% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 2125 mg | 92% | |
| Total Carbohydrate | 51.3 g | 19% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 24.6 g | ||
| Protein | 53.3 g | 107% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1550 mg | 119% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1770 mg | 38% | |
*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.
