Chef #767748's Note:
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.
My Private Note
Units: US | Metric
- 1 1/2 cups yogurt, divided
- 1 tablespoon cornstarch
- 1/2 cup water
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 onion, diced
- 1 (8 ounce) box frozen spinach, thawed and drained
- 2 tablespoons curry powder
- 1 -3 hot red pepper, chopped
- 1Add vegetable oil to hot pan.
- 2If using meat, brown the meat now and remove.
- 3Add diced onions and salt to hot pan. Cook over medium heat until translucent, maybe 3 minutes.
- 4Add 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.
- 5Reduce heat to medium-high.
- 6Add red peppers and cook for 1 minute.
- 7Add spinach and cook until warm.
- 8Combine corn starch and 1/2 cup water. Mix thoroughly.
- 9Add corn starch slurry to pan. Stir constantly until thickened.
- 10Reduce heat to low.
- 11Check 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,.
- 12Check thickness. Add water if too thick, or boost heat to medium and reduce if too thin.
- 13If you're using meat, add it, and any juices that have collected, into the pan.
- 14Add the rest of the yogurt and mix in well. Check seasoning again. Remove from heat.
- 15Serve over rice.
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Nutritional Facts for Low Fat California Saag
Serving Size: 1 (231 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 287.7
- Calories from Fat 159
- Total Fat 17.7 g
- Saturated Fat 5.6 g
- Cholesterol 63.6 mg
- Sodium 722.4 mg
- Total Carbohydrate 14.4 g
- Dietary Fiber 3.5 g
- Sugars 6.6 g
- Protein 19.3 g