Low Sodium Paneer Makhani
Indulge in the creamy richness of Low Sodium Paneer Makhani, a healthier twist on the classic Indian dish without compromising flavor. Made with tender paneer cubes simmered in a luscious tomato-based gravy enriched with unsalted butter, heavy cream, and aromatic spices like garam masala and fenugreek leaves, this recipe is crafted thoughtfully to cater to low-sodium diets. The natural sweetness of honey perfectly balances the mild heat of Kashmiri red chili powder, while fresh cilantro adds a burst of freshness. Ready in just 45 minutes, this guilt-free comfort food pairs beautifully with steamed basmati rice or low sodium naan, making it a heartwarming meal that’s both nutritious and satisfying. Perfect for fans of Indian cuisine looking for a flavorful, low-sodium alternative, this Paneer Makhani is sure to become a household favorite!
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Recipe Information
Ingredients
- 250 grams Paneer
- 2 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 1 medium Onion, finely chopped
- 3 units Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 4 medium Tomatoes, pureed
- 2 tablespoons Low sodium tomato paste
- 1/4 cup Heavy cream
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 1 teaspoon Garam masala
- 1/2 teaspoon Kashmiri red chili powder
- 1 teaspoon Fenugreek leaves (Kasuri methi), crushed
- 1 tablespoon Honey
- 2 tablespoons Fresh cilantro, chopped
- 1 cup Water
Instructions
Cut the paneer into 1-inch cubes and set aside.
Heat one tablespoon of unsalted butter and olive oil in a heavy-bottomed pan over medium heat.
Add cumin seeds and allow them to sizzle for a few seconds until aromatic.
Add the chopped onions and sauté until they turn golden brown, about 5 minutes.
Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Add the pureed tomatoes and low sodium tomato paste to the pan and cook until the mixture reduces and thickens slightly, around 8-10 minutes.
Mix in coriander powder, garam masala, and Kashmiri red chili powder, and cook for another 2 minutes.
Pour in the water and bring the sauce to a gentle simmer.
Reduce the heat to low, add the heavy cream, and stir well to combine.
Add the paneer cubes to the sauce, gently stirring to coat them.
Sprinkle crushed fenugreek leaves (Kasuri methi) and add the honey, simmering for another 3-4 minutes.
Remove from heat and stir in the remaining tablespoon of unsalted butter for added creaminess.
Garnish with freshly chopped cilantro before serving.
Serve warm with steamed basmati rice or low sodium naan.
Nutrition Facts
Calories |
1499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.6 g | 153% | |
| Saturated Fat | 60.7 g | 304% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 1961 mg | 85% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 37.0 g | ||
| Protein | 52.0 g | 104% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1577 mg | 121% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1372 mg | 29% | |
*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.
