Low Fat Paneer Butter Masala

Indulge in the rich and creamy flavors of *Low Fat Paneer Butter Masala*, a healthier twist on the classic Indian favorite! Featuring tender cubes of low-fat paneer simmered in a velvety tomato-based gravy, this dish is packed with aromatic spices like garam masala, cumin, and kasuri methi, offering authentic taste without the added guilt. The secret is in the use of low-fat yogurt and minimal oil, which keeps the creamy texture intact while slashing the calorie count. This recipe is perfect for busy weeknights, taking just 50 minutes from prep to plate, and serves 4 with ease. Garnished with fresh coriander leaves, it's best enjoyed with steamed rice or low-fat naan for a wholesome, satisfying meal. Discover how to make this restaurant-style delight right in your kitchen—perfect for health-conscious foodies craving bold, flavorful Indian cuisine!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 250 grams Low-fat paneer
• 4 medium-sized Tomatoes
• 1 medium-sized Onion
• 1 inch piece Ginger
• 4 cloves Garlic
• 4 tablespoons Low-fat yogurt
• 1 teaspoon Red chili powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 0.5 teaspoon Cumin seeds
• 1 tablespoon Kasuri methi (dried fenugreek leaves)
• 0 to taste Salt
• 1 tablespoon Oil
• 1 cup Water
• 2 tablespoons Fresh coriander leaves

Directions

Step 1

Cut the low-fat paneer into 1-inch cubes and set aside.

Step 2

Blanch the tomatoes: Boil water in a pot, add the tomatoes for 5 minutes, remove and immediately place them in cold water. Peel off the skins.

Step 3

Puree the blanched tomatoes in a blender to create a smooth paste.

Step 4

Finely chop the onion, ginger, and garlic separately.

Step 5

Heat oil in a non-stick pan over medium heat, add cumin seeds and let them splutter.

Step 6

Add the chopped onions and sauté until golden brown.

Step 7

Add ginger and garlic and sauté until the raw smell goes away.

Step 8

Pour the tomato puree into the pan, mix well and cook for 7-8 minutes until the oil starts separating from the mixture.

Step 9

Add red chili powder, turmeric powder, coriander powder, and salt. Cook the masala until it thickens.

Step 10

Lower the heat, add the low-fat yogurt gradually while stirring continuously to prevent curdling.

Step 11

Add a cup of water to achieve the desired gravy consistency.

Step 12

Let the mixture simmer on low heat for 10 minutes. Stir occasionally.

Step 13

Add paneer cubes and stir gently to coat them with the gravy.

Step 14

Sprinkle garam masala and crumble kasuri methi into the gravy and mix.

Step 15

Cook for another 5 minutes and then turn off the heat.

Step 16

Garnish the Paneer Butter Masala with freshly chopped coriander leaves.

Step 17

Serve hot with rice or low-fat naan.

Nutrition Facts

Serving size	(1252.7g)

Amount per serving	% Daily Value*
Calories	760.3

Total Fat 31.2g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 0.4g
Cholesterol 41.5mg	0%
Sodium 2530.2mg	0%
Total Carbohydrate 67.0g	0%
Dietary Fiber 12.5g	0%
Total Sugars 32.7g
Protein 62.7g	0%

Vitamin D 34.1IU	0%
Calcium 1543.2mg	0%
Iron 7.4mg	0%
Potassium 2055.7mg	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: 35.1%

Protein: 31.4%

Carbs: 33.5%