Low Sodium Paneer Masala
Indulge guilt-free with this flavorful and heart-healthy Low Sodium Paneer Masala, a perfect blend of rich Indian spices and creamy textures designed for those seeking reduced sodium in their diet without compromising on taste. Featuring tender cubes of paneer enveloped in a luscious tomato-based masala infused with fragrant cumin, coriander, and garam masala, this recipe is a lighter twist on the classic comfort food. Substituting traditional salt with a low-sodium alternative ensures a wholesome meal that’s packed with flavor yet gentle on your health. Ready in just 35 minutes, it’s ideal for busy weeknights and pairs beautifully with fiber-rich brown rice or whole-grain roti. With a vibrant garnish of fresh coriander, this dish is as visually stunning as it is delicious—perfect for entertaining or elevating your everyday dinner routine!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 grams Paneer
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 1 tablespoon Ginger-garlic paste
- 2 medium, pureed Tomato
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin powder
- 0.5 teaspoon Garam masala
- 3 tablespoons Fresh cream
- 200 ml Water
- 0.5 teaspoon Salt substitute
- 2 tablespoons, chopped Fresh coriander leaves
Instructions
Cut the paneer into bite-sized cubes and set aside.
Heat the olive oil in a large non-stick pan over medium heat.
Add the finely chopped onion to the pan and cook until they turn translucent, about 5 minutes.
Stir in the ginger-garlic paste and sauté for another 1-2 minutes until fragrant.
Add the tomato puree to the pan and cook, stirring occasionally, for about 5-7 minutes until the oil starts to separate from the masala.
Mix in the red chili powder, turmeric powder, coriander powder, and cumin powder, and cook for another minute.
Add the water and bring the mixture to a simmer. Let it cook for 5 minutes to let the flavors meld.
Lower the heat to a gentle simmer and add the paneer cubes. Stir gently to coat the paneer with the masala, and let it simmer for about 3-4 minutes.
Stir in the fresh cream, salt substitute, and garam masala, and cook for another 2 minutes.
Garnish with chopped fresh coriander leaves and serve hot with brown rice or whole grain roti.
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.2 g | 126% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 201 mg | 67% | |
| Sodium | 4270 mg | 186% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 35.1 g | ||
| Protein | 52.3 g | 105% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1573 mg | 121% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 3109 mg | 66% | |
*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.
