Low Sodium Shahi Paneer
Indulge in the creamy, flavorful delight of Low Sodium Shahi Paneer, a health-conscious twist on the classic Indian favorite. This recipe retains all the rich and luxurious flavors of its traditional counterpart while using low sodium ingredients, making it a heart-friendly choice. Tender paneer cubes are simmered in a velvety cashew and low sodium tomato-yogurt gravy, infused with fragrant spices like cumin, turmeric, and garam masala. A splash of fresh cream and a garnish of cilantro add the perfect finishing touches. Ideal for those watching their salt intake, this dish pairs beautifully with soft naan or fluffy basmati rice for a satisfying meal. With easy preparation and thoughtful ingredients, Low Sodium Shahi Paneer transforms comfort food into a guilt-free indulgence!
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Recipe Information
Ingredients
- 250 grams Paneer
- 50 grams Unsalted Cashews
- 1 cup Low Sodium Tomato Puree
- 1/2 cup Low Sodium Yogurt
- 1 large Onion
- 1 inch piece Ginger
- 4 cloves Garlic
- 1 Green Chili
- 1 teaspoon Cumin Seeds
- 1/2 teaspoon Turmeric Powder
- 1 teaspoon Coriander Powder
- 1 teaspoon Garam Masala
- 1/2 teaspoon Red Chili Powder
- 1/4 cup Fresh Cream
- 2 tablespoons Cilantro
- 2 tablespoons Unsalted Butter
- 1 tablespoon Cooking Oil
Instructions
Soak the unsalted cashews in hot water for 15 minutes, then blend them into a smooth paste.
Cut the paneer into bite-sized cubes.
Finely chop the onion, ginger, garlic, and green chili.
Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
Add the chopped onions and sauté until they turn golden brown.
Add the minced ginger, garlic, and green chili. Sauté for another minute until the raw aroma disappears.
Stir in the low sodium tomato puree, turmeric powder, coriander powder, and red chili powder. Cook until the oil separates from the mixture.
Reduce the heat and add the low sodium yogurt. Mix well and cook for 2-3 minutes.
Add the cashew paste and about 1/2 cup of water to adjust the consistency. Stir until everything is well combined.
Add paneer cubes to the gravy and let it simmer for 5-7 minutes, allowing the flavors to meld.
Stir in the garam masala and fresh cream. Mix gently to avoid breaking the paneer.
Garnish with chopped cilantro and unsalted butter.
Serve hot with naan or basmati rice.
Nutrition Facts
Calories |
1799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.3 g | 173% | |
| Saturated Fat | 61.1 g | 306% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 281 mg | 94% | |
| Sodium | 1996 mg | 87% | |
| Total Carbohydrate | 85.7 g | 31% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 37.8 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 1810 mg | 139% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 2673 mg | 57% | |
*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.
