Low Fat California Saag
Per serving
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.
Ingredients
4 serv.Step-by-step instructions
- 1
Add vegetable oil to hot pan.
- 2
If using meat, brown the meat now and remove.
- 3
Add diced onions and salt to hot pan. Cook over medium heat until translucent, maybe 3 minutes.
- 4
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.
- 5
Reduce heat to medium-high.
- 6
Add red peppers and cook for 1 minute.
- 7
Add spinach and cook until warm.
- 8
Combine corn starch and 1/2 cup water. Mix thoroughly.
- 9
Add corn starch slurry to pan. Stir constantly until thickened.
- 10
Reduce heat to low.
- 11
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,.
- 12
Check thickness. Add water if too thick, or boost heat to medium and reduce if too thin.
- 13
If you're using meat, add it, and any juices that have collected, into the pan.
- 14
Add the rest of the yogurt and mix in well. Check seasoning again. Remove from heat.
- 15
Serve over rice.
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