Low Sodium Paneer Capsicum
Elevate your weeknight meals with this vibrant and healthy Low Sodium Paneer Capsicum recipe, bursting with flavor and nutrition while keeping the sodium in check. Featuring tender cubes of golden sautéed paneer and a medley of crisp green, red, and yellow bell peppers, this dish is lightly coated in a rich, fragrant tomato-based sauce infused with spices like cumin, coriander, and turmeric. A splash of low sodium soy sauce and a zesty drizzle of fresh lemon juice provide a tangy twist, while cilantro adds a refreshing pop of color and aroma. Perfect for health-conscious diners or anyone seeking a low-sodium alternative, this quick and easy recipe pairs beautifully with steamed rice or as a hearty filling for wraps. Ready in just 35 minutes, it’s the ideal choice for a wholesome, flavorful meal without compromising on taste or nutrition! Keywords: low sodium paneer, healthy capsicum recipe, quick vegetarian dinner, paneer bell pepper stir-fry.
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Recipe Information
Ingredients
- 250 grams Paneer
- 1 large Green bell pepper
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 2 tablespoons Olive oil
- 1 medium Onion
- 1 teaspoon Ginger
- 2 cloves Garlic
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Red chili powder
- 100 grams Tomato puree
- 2 teaspoons Low sodium soy sauce
- 1 tablespoon Lemon juice
- 2 tablespoons Fresh cilantro
Instructions
Cut the paneer into bite-sized cubes.
Dice the green, red, and yellow bell peppers into medium-sized pieces.
Finely chop the onion, and mince the ginger and garlic.
Heat 1 tablespoon of olive oil in a large non-stick pan over medium heat.
Add the paneer cubes and sauté until golden brown on all sides. Remove from the pan and set aside.
In the same pan, add the remaining olive oil. Add the chopped onion and sauté until translucent.
Add the minced ginger and garlic, stir, and sauté for about 1 minute until the aroma rises.
Mix in the cumin powder, coriander powder, turmeric powder, and red chili powder. Stir well to combine.
Add the tomato puree, and cook for 3-4 minutes allowing the spices to meld and the sauce to thicken slightly.
Stir in the diced bell peppers and sauté for 5 minutes until they are slightly tender but still crisp.
Add the sautéed paneer cubes back into the pan.
Pour in the low sodium soy sauce and stir everything together ensuring the paneer and vegetables are well coated with the sauce.
Simmer for another 2-3 minutes over low heat.
Turn off the heat, drizzle with lemon juice, and garnish with freshly chopped cilantro.
Serve hot as a main dish alongside rice or as a filling for wraps.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.4 g | 116% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 172 mg | 57% | |
| Sodium | 2318 mg | 101% | |
| Total Carbohydrate | 71.4 g | 26% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 28.3 g | ||
| Protein | 57.1 g | 114% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1558 mg | 120% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2392 mg | 51% | |
*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.
