Low Sodium Paneer Curry
Elevate your mealtime with this flavorful yet heart-healthy Low Sodium Paneer Curry, perfect for those looking to enjoy the richness of Indian cuisine without overloading on salt. This recipe highlights tender paneer cubes gently fried to golden perfection, simmered in a vibrant tomato-based gravy infused with aromatic spices like turmeric, cumin, and garam masala. Using low-sodium vegetable broth ensures a wholesome depth of flavor while staying mindful of sodium intake. Finished with a splash of zesty lemon juice and garnished with fresh cilantro, this curry is a delightful, healthier twist on its classic counterpart. Pair it with steamed rice or low-sodium flatbread for a complete, satisfying meal. Keywords: low sodium recipe, paneer curry, healthy Indian food, reduced sodium curry, vegetarian curry.
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Recipe Information
Ingredients
- 300 grams Paneer
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 2 medium, pureed Tomatoes
- 3 cloves, minced Garlic
- 1 inch piece, grated Ginger
- 2 finely chopped Green chilies
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Garam masala
- 1 cup Low-sodium vegetable broth
- 2 tablespoons, chopped Fresh cilantro
- 1 tablespoon Lemon juice
Instructions
Cut the paneer into cubes.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the paneer cubes and lightly fry until golden brown. Remove from pan and set aside.
Add the remaining 1 tablespoon of olive oil to the same skillet and heat over medium heat. Add the chopped onion and sauté until soft and translucent.
Stir in the minced garlic and grated ginger, and sauté for 1 minute until aromatic.
Add the pureed tomatoes and cook, stirring occasionally, for about 5 minutes or until the oil starts to separate from the tomato mixture.
Stir in the chopped green chilies, turmeric powder, coriander powder, and cumin powder. Cook for 2 minutes to let the spices bloom and combine with the tomato base.
Pour in the low-sodium vegetable broth and bring the mixture to a gentle simmer. Let it cook for 5 minutes to develop flavors.
Add the fried paneer cubes to the skillet and gently fold them into the sauce.
Sprinkle garam masala over the curry and stir to incorporate. Let it cook for another 5 minutes until the paneer is well coated and warmed through.
Turn off the heat and stir in the lemon juice.
Garnish with freshly chopped cilantro before serving.
Serve hot with steamed rice or a low-sodium flatbread of your choice.
Nutrition Facts
Calories |
1341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.9 g | 131% | |
| Saturated Fat | 43.4 g | 217% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 2427 mg | 106% | |
| Total Carbohydrate | 49.2 g | 18% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 23.9 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1838 mg | 141% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1749 mg | 37% | |
*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.
