Low Sodium Kadhai Paneer

Brighten up your dinner table with this flavorful and health-conscious Low Sodium Kadhai Paneer! This classic Indian dish is reimagined to keep sodium levels in check without compromising on taste. Featuring perfectly pan-toasted paneer cubes, vibrant red and green bell peppers, and a medley of aromatic spices like roasted coriander and cumin, this recipe brings authentic taste with a lighter touch. A hint of low sodium soy sauce ties the dish together, while turmeric, garam masala, and black pepper add depth and warmth. Quick to prepare in just 40 minutes, this dish is perfect for busy weeknights or an impressive vegetarian centerpiece. Pair it with soft naan, roti, or fluffy steamed rice for a wholesome, satisfying meal that everyone will enjoy.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 250 grams Paneer
• 1 medium Green bell pepper
• 1 medium Red bell pepper
• 1 large Onion
• 2 medium Tomato
• 1 tablespoon Ginger garlic paste
• 1 tablespoon Coriander seeds
• 1 teaspoon Cumin seeds
• 2 Dried red chilies
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 0.5 teaspoon Garam masala
• 2 tablespoons Fresh coriander leaves
• 2 tablespoons Oil
• 1 tablespoon Low sodium soy sauce
• 0.5 teaspoon Black pepper
• 0.25 cup Water

Directions

Step 1

Cut the paneer into 1-inch cubes. Slice the green and red bell peppers into thin strips and the onion into slices.

Step 2

Heat a pan on medium heat and dry roast the coriander seeds, cumin seeds, and dried red chilies for about 2-3 minutes until aromatic. Allow them to cool slightly and then coarsely grind them in a spice grinder or mortar and pestle.

Step 3

In a large kadhai or wok, heat the oil over medium heat. Add the sliced onions and sauté until they turn translucent, about 3-4 minutes.

Step 4

Add the ginger garlic paste to the onions and cook for another 2 minutes, stirring continuously to prevent burning.

Step 5

Toss in the sliced bell peppers and sauté for an additional 3-4 minutes, ensuring they retain some crunch.

Step 6

Add the ground coriander-cumin-red chili mix, turmeric powder, red chili powder, and black pepper. Stir well to combine the spices with the vegetables.

Step 7

Add the tomatoes and cook until they soften and oil starts to leave the sides of the mixture, about 5 minutes.

Step 8

Add the paneer cubes and the low sodium soy sauce. Mix gently, ensuring the paneer is coated with the spice mixture.

Step 9

Pour in 1/4 cup water and mix well. Cover the kadhai and let it simmer on low heat for about 5 minutes, allowing the flavors to meld together.

Step 10

Sprinkle garam masala over the paneer and gently stir to combine. Turn off the heat.

Step 11

Garnish with fresh coriander leaves before serving.

Step 12

Serve the Low Sodium Kadhai Paneer hot with roti, naan, or steamed rice.

Nutrition Facts

Serving size	(1136.9g)

Amount per serving	% Daily Value*
Calories	1436.0

Total Fat 92.8g	0%
Saturated Fat 35.0g	0%
Polyunsaturated Fat 0.3g
Cholesterol 172.5mg	0%
Sodium 4857.1mg	0%
Total Carbohydrate 102.3g	0%
Dietary Fiber 21.6g	0%
Total Sugars 45.6g
Protein 62.4g	0%

Vitamin D 6.8IU	0%
Calcium 1664.2mg	0%
Iron 11.8mg	0%
Potassium 2493.3mg	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: 55.9%

Protein: 16.7%

Carbs: 27.4%