Low Sodium Saag Paneer
Discover the vibrant flavors of traditional Indian cuisine with a heart-healthy twist in this Low Sodium Saag Paneer recipe. Perfect for those looking to reduce their sodium intake without sacrificing taste, this dish features nutrient-rich spinach blended into a silky puree and paired with golden, sautéed paneer cubes. Aromatic spices like cumin, turmeric, and garam masala infuse the dish with authentic depth, while low-sodium vegetable broth ensures a lighter yet satisfying base. Ready in under an hour, this wholesome recipe makes an ideal pairing with steamed rice or soft low-sodium naan, offering a flavorful, homemade alternative to restaurant-style saag paneer. A must-try for health-conscious food lovers!
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Recipe Information
Ingredients
- 500 grams Fresh spinach leaves
- 250 grams Paneer (cubed)
- 1 medium Onion (finely chopped)
- 1 medium Tomato (finely chopped)
- 3 units Garlic cloves (minced)
- 1 inch piece Ginger (grated)
- 1 small Green chili (finely chopped)
- 1 teaspoon Coriander powder
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Garam masala
- 250 milliliters Low-sodium vegetable broth
- 1 tablespoon Lemon juice
- 2 tablespoons Oil
Instructions
Wash the spinach thoroughly and blanch it in boiling water for 2-3 minutes. Drain and immerse in cold water to retain its green color. Squeeze out excess water and puree in a blender until smooth. Set aside.
Heat 1 tablespoon of oil in a pan over medium heat. Add the paneer cubes and sauté until lightly golden on all sides. Remove and set aside.
In the same pan, add the remaining tablespoon of oil and heat it. Add cumin seeds and let them sizzle for a few seconds.
Add the chopped onion, garlic, ginger, and green chili to the pan. Sauté until the onions turn translucent.
Mix in the chopped tomato, turmeric powder, coriander powder, and a pinch of salt if desired. Cook until the tomatoes are soft and the oil starts to separate from the masala.
Pour the spinach puree into the pan and stir well. Add the low-sodium vegetable broth and bring it to a gentle simmer.
Stir in the paneer cubes and cook for another 5-7 minutes, allowing the paneer to absorb the flavors.
Add the garam masala and lemon juice, stirring to combine. Adjust consistency with more vegetable broth if necessary.
Serve hot with low-sodium naan or steamed rice.
Nutrition Facts
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.4 g | 107% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 17.9 g | 64% | |
| Total Sugars | 12.0 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1822 mg | 140% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 4055 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.
