Low Sodium Paneer Palak
Indulge in the heartwarming flavors of traditional Indian cuisine with this Low Sodium Paneer Palak, a nutrient-packed dish perfect for those mindful of their salt intake. Tender cubes of sautéed paneer are nestled in a vibrant spinach-based gravy, delicately spiced with garlic, ginger, cumin seeds, and garam masala for a tantalizing yet light taste experience. This recipe substitutes excessive sodium with the natural goodness of fresh ingredients, while a splash of lemon juice and fresh cream adds a touch of luxury to every bite. Ready in just an hour, this low-sodium delight is rich in vitamins and protein, making it a wholesome choice for a family dinner or a special occasion. Pair it with rice or warm flatbread to complete the meal, and savor a guilt-free take on this Indian classic!
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Recipe Information
Ingredients
- 250 grams Paneer
- 500 grams Fresh spinach leaves
- 2 tablespoons Vegetable oil
- 4 pieces Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 1 pieces Green chilies, finely chopped
- 1 large Onion, finely chopped
- 1 large Tomato, finely chopped
- 1 teaspoon Cumin seeds
- 1 teaspoon Coriander powder
- 0.5 teaspoon Garam masala
- 0.5 teaspoon Turmeric powder
- 2 tablespoons Fresh cream
- 1 tablespoon Lemon juice
Instructions
Wash the spinach leaves thoroughly to remove any dirt or grit. Blanch them in boiling water for 2-3 minutes, then drain and immediately transfer to a bowl of ice water to preserve their green color.
Once the spinach is cooled, drain the water and puree the leaves to a smooth consistency using a blender or food processor. Set aside.
Cut the paneer into small cubes and set aside.
Heat one tablespoon of vegetable oil in a large pan over medium heat. Add the paneer cubes and lightly sauté them until they are golden brown on all sides. Remove and set aside.
In the same pan, add the remaining tablespoon of oil along with cumin seeds. Let them splutter briefly, then add the chopped onions. Sauté the onions until they become soft and golden brown.
Add the minced garlic, grated ginger, and chopped green chili. Cook for another 2 minutes until the raw smell disappears.
Add the chopped tomato to the pan and cook until it turns soft and the oil starts separating from the mixture.
Stir in the coriander powder, garam masala, and turmeric powder. Cook for an additional minute.
Pour the spinach puree into the pan, stirring to combine with the other ingredients. Simmer the mixture on low heat for about 5 minutes, allowing the flavors to meld together.
Add the fried paneer cubes to the spinach mixture and gently mix to coat the paneer with the sauce. Cook for another 5 minutes.
Stir in the fresh cream and lemon juice, adjusting the cream quantity according to your preference for creaminess.
Cook for another 2 minutes, then turn off the heat. Serve hot with rice or flatbread.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.0 g | 122% | |
| Saturated Fat | 39.9 g | 200% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 2316 mg | 101% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 20.9 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2063 mg | 159% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4033 mg | 86% | |
*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.
