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."
 
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Ready In:
1hr
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • 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.

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