Low Sodium Paneer Baby Corn Gravy
Indulge in the wholesome goodness of this Low Sodium Paneer Baby Corn Gravy, a hearty and flavorful curry perfect for those looking to enjoy a delicious low-sodium meal. This recipe combines tender cubes of lightly fried paneer and crisp baby corn in a rich, creamy tomato-based gravy infused with aromatic spices like garam masala, coriander, and turmeric. Enhanced with low sodium vegetable broth and a touch of fresh cream, this dish balances flavor and health effortlessly. Ready in just under an hour, this protein-packed vegetarian curry is a great choice for a balanced lunch or dinner. Serve it hot with steamed rice, naan, or roti for a satisfying meal that is brimming with taste yet mindful of dietary needs. Perfect for family meals or entertaining guests!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams Paneer
- 150 grams Baby Corn
- 3 medium, pureed Tomatoes
- 1 large, finely chopped Onions
- 1 tablespoon Ginger-Garlic Paste
- 1 finely chopped Green Chili
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Coriander Powder
- 0.5 teaspoon Garam Masala
- 2 tablespoons Oil
- 1 cup Low Sodium Vegetable Broth
- 2 tablespoons Fresh Cream
- 2 tablespoons, chopped Cilantro Leaves
- 0.5 cup Water
Directions
Step 1
Cut the paneer into cubes and fry them lightly in 1 tablespoon of oil until golden brown. Remove and set aside.
Step 2
In the same pan, add the remaining oil and sauté the chopped onions until translucent.
Step 3
Add the ginger-garlic paste and green chili, and sauté for another 2 minutes until the raw smell disappears.
Step 4
Add the turmeric powder, red chili powder, coriander powder, and cook for 1 minute.
Step 5
Pour in the tomato puree, mix well, and cook over medium heat until the oil separates from the sauce.
Step 6
Gently add the baby corn and combine well with the sauce.
Step 7
Pour the low sodium vegetable broth and water into the pan, stir, and let the mixture simmer for about 10 minutes, or until the baby corn is tender.
Step 8
Add the garam masala and mix well.
Step 9
Stir in the lightly fried paneer cubes and cook for another 5 minutes to let the flavors incorporate.
Step 10
Add the fresh cream and stir through to make the gravy creamy and rich.
Step 11
Garnish with chopped cilantro leaves before serving.
Step 12
Serve hot with rice or your choice of bread.
Nutrition Facts
| Serving size | (1384.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1153.9 |
| Total Fat 84.8g | 0% |
| Saturated Fat 31.8g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 157.2mg | 0% |
| Sodium 1724.7mg | 0% |
| Total Carbohydrate 58.3g | 0% |
| Dietary Fiber 14.2g | 0% |
| Total Sugars 32.8g | |
| Protein 47.0g | 0% |
| Vitamin D 5.4IU | 0% |
| Calcium 1296.2mg | 0% |
| Iron 5.7mg | 0% |
| Potassium 2256.0mg | 0% |
Source of Calories