Low Sodium Paneer Makhani

Indulge in a healthier twist on a classic Indian favorite with this Low Sodium Paneer Makhani, a creamy and flavorful dish that's perfect for those watching their salt intake. This recipe retains all the rich, buttery goodness of traditional paneer makhani by balancing tender paneer cubes with a luscious tomato-based sauce infused with aromatic spices like garam masala, cumin, and coriander. Enhanced with a touch of honey for natural sweetness and finished with crushed fenugreek leaves, this low sodium version ensures a guilt-free indulgence without sacrificing taste. Quick to prepare in just 45 minutes and ideal for serving with basmati rice or low sodium naan, it's a wholesome, restaurant-quality meal you can enjoy at home. Perfect for anyone seeking heart-friendly, low-sodium recipes packed with authentic Indian flavors!

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 250 grams Paneer
• 2 tablespoons Unsalted butter
• 1 tablespoon Olive oil
• 1 medium Onion, finely chopped
• 3 units Garlic cloves, minced
• 1 teaspoon Ginger, grated
• 4 medium Tomatoes, pureed
• 2 tablespoons Low sodium tomato paste
• 1/4 cup Heavy cream
• 1 teaspoon Cumin seeds
• 1 teaspoon Coriander powder
• 1 teaspoon Garam masala
• 1/2 teaspoon Kashmiri red chili powder
• 1 teaspoon Fenugreek leaves (Kasuri methi), crushed
• 1 tablespoon Honey
• 2 tablespoons Fresh cilantro, chopped
• 1 cup Water

Directions

Step 1

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

Step 2

Heat one tablespoon of unsalted butter and olive oil in a heavy-bottomed pan over medium heat.

Step 3

Add cumin seeds and allow them to sizzle for a few seconds until aromatic.

Step 4

Add the chopped onions and sauté until they turn golden brown, about 5 minutes.

Step 5

Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

Step 6

Add the pureed tomatoes and low sodium tomato paste to the pan and cook until the mixture reduces and thickens slightly, around 8-10 minutes.

Step 7

Mix in coriander powder, garam masala, and Kashmiri red chili powder, and cook for another 2 minutes.

Step 8

Pour in the water and bring the sauce to a gentle simmer.

Step 9

Reduce the heat to low, add the heavy cream, and stir well to combine.

Step 10

Add the paneer cubes to the sauce, gently stirring to coat them.

Step 11

Sprinkle crushed fenugreek leaves (Kasuri methi) and add the honey, simmering for another 3-4 minutes.

Step 12

Remove from heat and stir in the remaining tablespoon of unsalted butter for added creaminess.

Step 13

Garnish with freshly chopped cilantro before serving.

Step 14

Serve warm with steamed basmati rice or low sodium naan.

Nutrition Facts

Serving size	(875.0g)

Amount per serving	% Daily Value*
Calories	1498.9

Total Fat 119.6g	0%
Saturated Fat 60.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 294.5mg	0%
Sodium 1961.4mg	0%
Total Carbohydrate 58.5g	0%
Dietary Fiber 7.0g	0%
Total Sugars 37.0g
Protein 52.0g	0%

Vitamin D 6.8IU	0%
Calcium 1577.2mg	0%
Iron 7.2mg	0%
Potassium 1371.9mg	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: 70.9%

Protein: 13.7%

Carbs: 15.4%