Low Sodium Kadhai Paneer
Experience the bold and aromatic flavors of "Low Sodium Kadhai Paneer," a healthier twist on the classic Indian dish. This recipe combines tender paneer cubes with vibrant bell peppers and a medley of freshly ground spices, like roasted coriander and cumin, for a dish that’s low in sodium but high in taste. A touch of low-sodium soy sauce elevates the flavor while keeping it guilt-free, and the natural sweetness of tomatoes balances the gentle heat from dried red chilies. Perfectly cooked in a kadhai or wok, this quick and easy recipe comes together in under 40 minutes, making it ideal for a wholesome weeknight dinner. Pair it with warm roti, naan, or steamed rice, and enjoy an irresistible meal that caters to both health-conscious and flavor-loving foodies alike!
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Recipe Information
Ingredients
- 250 grams Paneer
- 1 medium Green bell pepper
- 1 medium Red bell pepper
- 1 large Onion
- 2 medium Tomato
- 1 tablespoon Ginger garlic paste
- 1 tablespoon Coriander seeds
- 1 teaspoon Cumin seeds
- 2 Dried red chilies
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Garam masala
- 2 tablespoons Fresh coriander leaves
- 2 tablespoons Oil
- 1 tablespoon Low sodium soy sauce
- 0.5 teaspoon Black pepper
- 0.25 cup Water
Instructions
Cut the paneer into 1-inch cubes. Slice the green and red bell peppers into thin strips and the onion into slices.
Heat a pan on medium heat and dry roast the coriander seeds, cumin seeds, and dried red chilies for about 2-3 minutes until aromatic. Allow them to cool slightly and then coarsely grind them in a spice grinder or mortar and pestle.
In a large kadhai or wok, heat the oil over medium heat. Add the sliced onions and sauté until they turn translucent, about 3-4 minutes.
Add the ginger garlic paste to the onions and cook for another 2 minutes, stirring continuously to prevent burning.
Toss in the sliced bell peppers and sauté for an additional 3-4 minutes, ensuring they retain some crunch.
Add the ground coriander-cumin-red chili mix, turmeric powder, red chili powder, and black pepper. Stir well to combine the spices with the vegetables.
Add the tomatoes and cook until they soften and oil starts to leave the sides of the mixture, about 5 minutes.
Add the paneer cubes and the low sodium soy sauce. Mix gently, ensuring the paneer is coated with the spice mixture.
Pour in 1/4 cup water and mix well. Cover the kadhai and let it simmer on low heat for about 5 minutes, allowing the flavors to meld together.
Sprinkle garam masala over the paneer and gently stir to combine. Turn off the heat.
Garnish with fresh coriander leaves before serving.
Serve the Low Sodium Kadhai Paneer hot with roti, naan, or steamed rice.
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.8 g | 119% | |
| Saturated Fat | 35.0 g | 175% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 4857 mg | 211% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 45.6 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1664 mg | 128% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2493 mg | 53% | |
*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.
