Low Sodium Paneer Baby Corn Gravy
Indulge in a nourishing and flavorful delight with this Low Sodium Paneer Baby Corn Gravy, a wholesome twist on a classic North Indian curry. Perfect for those watching their sodium intake, this recipe combines tender paneer cubes and crunchy baby corn simmered in a creamy, aromatic tomato-based gravy enriched with low sodium vegetable broth. Infused with the warmth of traditional Indian spices like turmeric, coriander, and garam masala, this dish strikes the perfect balance between healthy and delicious. The addition of fresh cream creates a luscious texture that coats every bite, while a sprinkle of fresh cilantro leaves lends a vibrant finish. Serve this satisfying gravy with steamed rice or whole-grain bread for a heart-healthy feast that doesn’t compromise on flavor.
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Recipe Information
Ingredients
- 200 grams Paneer
- 150 grams Baby Corn
- 3 medium, pureed Tomatoes
- 1 large, finely chopped Onions
- 1 tablespoon Ginger-Garlic Paste
- 1 finely chopped Green Chili
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Garam Masala
- 2 tablespoons Oil
- 1 cup Low Sodium Vegetable Broth
- 2 tablespoons Fresh Cream
- 2 tablespoons, chopped Cilantro Leaves
- 0.5 cup Water
Instructions
Cut the paneer into cubes and fry them lightly in 1 tablespoon of oil until golden brown. Remove and set aside.
In the same pan, add the remaining oil and sauté the chopped onions until translucent.
Add the ginger-garlic paste and green chili, and sauté for another 2 minutes until the raw smell disappears.
Add the turmeric powder, red chili powder, coriander powder, and cook for 1 minute.
Pour in the tomato puree, mix well, and cook over medium heat until the oil separates from the sauce.
Gently add the baby corn and combine well with the sauce.
Pour the low sodium vegetable broth and water into the pan, stir, and let the mixture simmer for about 10 minutes, or until the baby corn is tender.
Add the garam masala and mix well.
Stir in the lightly fried paneer cubes and cook for another 5 minutes to let the flavors incorporate.
Add the fresh cream and stir through to make the gravy creamy and rich.
Garnish with chopped cilantro leaves before serving.
Serve hot with rice or your choice of bread.
Nutrition Facts
Calories |
1154 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.8 g | 109% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 1725 mg | 75% | |
| Total Carbohydrate | 58.3 g | 21% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 32.8 g | ||
| Protein | 47.0 g | 94% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1296 mg | 100% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2256 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.
