LOW FAT CALIFORNIA SAAG
An updated take on the classic Indian spinach-cream curry, Saag. Same bouyant creaminess, same thick mouth-feel, but with no cream, almost no saturated fats, and low in calories. Since the dairy comes from yogurt, some lactose intolerant people can eat it.
Provided by drig8162
Categories Curries
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Add vegetable oil to hot pan.
- If using meat, brown the meat now and remove.
- Add diced onions and salt to hot pan. Cook over medium heat until translucent, maybe 3 minutes.
- Add curry powder and 1/2 cup yogurt. Boost heat to high. Yogurt will quickly break-down, then it will combine with the oil, onions and curry powder. Cook until fragrant.
- Reduce heat to medium-high.
- Add red peppers and cook for 1 minute.
- Add spinach and cook until warm.
- Combine corn starch and 1/2 cup water. Mix thoroughly.
- Add corn starch slurry to pan. Stir constantly until thickened.
- Reduce heat to low.
- Check seasoning. It should be hotter than you'd like, since the rest of the yogurt will absorb quite a bit of heat. You may also want to add more curry powder,.
- Check thickness. Add water if too thick, or boost heat to medium and reduce if too thin.
- If you're using meat, add it, and any juices that have collected, into the pan.
- Add the rest of the yogurt and mix in well. Check seasoning again. Remove from heat.
- Serve over rice.
Nutrition Facts : Calories 287.7, Fat 17.8, SaturatedFat 5.6, Cholesterol 63.7, Sodium 722.4, Carbohydrate 14.4, Fiber 3.5, Sugar 6.7, Protein 19.4
1-WOK CHICKEN SAAG RECIPE BY TASTY
Here's what you need: chicken tenderloins, spinach, tomato, medium red onion, cumin seeds, coriander, fresh basil leaf, coconut milk, ginger garlic paste, turmeric, coriander powder, curry powder, chili powder, salt, turmeric, chicken powder, salt, pepper
Provided by Ria Antony
Categories Dinner
Yield 3 servings
Number Of Ingredients 18
Steps:
- In a bowl, mix the Spices for Chicken with chicken pieces. Marinate for 20 minutes. Then, add oil to a wok and saute marinated chicken on medium heat until cooked through. Set aside in a bowl.
- In a blender, blend together tomato, onion, and spinach. Once combined, add cumin seeds and water and grind into a fine paste.
- In the wok used earlier, heat oil and add ginger garlic paste. Immediately add spinach paste (from blender) on medium heat and stir for 2 minutes.
- Add curry spices and stir for 2 minutes. Boil on medium to low heat for 5 minutes, covering. Then, add chicken pieces, cover, and cook for 5 minutes.
- Add the coconut milk and stir to combine.
- Sprinkle coriander leaves and basil leaves in mixture and stir again for 1 minute. Remove from wok and let rest for 5 minutes.
- Serve alongside warm rotis or white rice.
Nutrition Facts : Calories 307 calories, Carbohydrate 35 grams, Fat 6 grams, Fiber 12 grams, Protein 31 grams, Sugar 4 grams
INDIAN SAAG PANEER (LOW FAT CHEESE WITH SPINACH)
I took this from the Betty Crocker cookbook for Indian food and modified it for a lower fat version. This is an amazing recipe! See my cheese recipe for reduced fat paneer (#246295).
Provided by deinemuse
Categories Curries
Time 1h
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Use cooking spray and heat garlic and ginger over medium-high heat till golden brown.
- Stir in tomato sauce, coriander, cumin, pepper, masala, salt, and reduce heat to low. Partially cover and summer for 8-9 minutes stirring frequently.
- Stir in spinach. Simmer 8-10 minutes until spinach turns olive green.
- Stir in whipping cream.
- Stir in cheese. Simmer for 3-4 minutes or until cheese is hot and remove from stove.
Nutrition Facts : Calories 46.4, Fat 0.9, SaturatedFat 0.1, Sodium 673.6, Carbohydrate 7.8, Fiber 3.7, Sugar 2.5, Protein 4.3
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