Low Fat Butter Paneer

Indulge in the rich flavors of Low Fat Butter Paneer, a lighter twist on the classic Indian delicacy! This creamy and flavorful dish features tender cubes of paneer simmered in a velvety tomato and yogurt-based curry, expertly spiced with garam masala, turmeric, and red chili powder. Using just a tablespoon of low-fat cooking oil and reducing the butter, this recipe retains all the comfort of traditional butter paneer while being easier on the waistline. A fragrant touch of fenugreek leaves (kasuri methi) adds depth, making it perfect for a wholesome, guilt-free meal. Serve it fresh with naan or basmati rice for a delightful dining experience that balances indulgence and health. Ideal for vegetarians, this recipe is quick to prepare and makes a satisfying dinner option for the whole family.

Nutriscore Rating: 61/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 250 grams Paneer
• 1 tablespoon Low-fat cooking oil
• 1 teaspoon Cumin seeds
• 4 pieces Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 1 medium Onion, finely chopped
• 1 cup Tomato puree
• 1 cup Low-fat plain yogurt
• 1 teaspoon Garam masala
• 1 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Salt
• 1 teaspoon Sugar
• 1 tablespoon Butter
• 1 tablespoon Fenugreek leaves (kasuri methi), dried
• 2 tablespoons Cilantro, chopped
• 0.5 cup Water

Directions

Step 1

Cut the paneer into bite-sized cubes and set aside.

Step 2

In a large pan, heat the low-fat cooking oil over medium heat.

Step 3

Add cumin seeds to the hot oil and let them splutter.

Step 4

Introduce the minced garlic and grated ginger, and sauté until golden brown.

Step 5

Add the finely chopped onion and cook until it's translucent and starts to brown.

Step 6

Stir in the tomato puree, and cook for about 5 minutes until the mixture thickens and the oil begins to separate.

Step 7

Whisk the low-fat yogurt in a bowl to make it smooth, then add it gradually to the pan, stirring continuously to avoid curdling.

Step 8

Season the mixture with garam masala, red chili powder, turmeric powder, salt, and sugar.

Step 9

Pour in the water to adjust the sauce's consistency and let it simmer for about 5 minutes.

Step 10

Add the paneer cubes to the sauce, coating them well.

Step 11

In a separate small pan, melt the butter, add dried fenugreek leaves, and fry for a few seconds until fragrant.

Step 12

Pour the butter and fenugreek mixture over the paneer sauce.

Step 13

Stir everything together gently and let it simmer for another 5 minutes.

Step 14

Garnish with chopped cilantro and serve hot with naan or basmati rice.

Nutrition Facts

Serving size	(1035.8g)

Amount per serving	% Daily Value*
Calories	1335.6

Total Fat 90.7g	0%
Saturated Fat 43.5g	0%
Polyunsaturated Fat 0.4g
Cholesterol 219.1mg	0%
Sodium 4578.4mg	0%
Total Carbohydrate 72.1g	0%
Dietary Fiber 10.0g	0%
Total Sugars 45.0g
Protein 66.7g	0%

Vitamin D 133.5IU	0%
Calcium 2001.0mg	0%
Iron 8.7mg	0%
Potassium 2460.2mg	0%

*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.

Source of Calories

Fat: 59.5%

Protein: 19.5%

Carbs: 21.0%