Sag Aloo curry and low fat alternative to paratha (for india

thebirchtree

(edited to say the title should read 'Sag Aloo curry and low fat alternative to paratha (for indian take away lovers!')

I am a take away curry addict so rather than use up all my day's calories in one sitting (however tempting), I just adapted a low fat version of Sag Aloo, and my favourite Indian bread (which is usually full of ghee).

SAG ALOO
This serves four and is just under 300 calories for one serving. With the bread it adds to just under 400 calories - not bad for a 'take away' curry!
1 tbs groundnut oil
1 onion
1 clove garlic
1 tsp caster sugar
1/2 tsp fenugreek powder (seeds are good too)
3 large potatoes
1/2 tsp tumeric
200g frozen spinach
1 tbs lemon juice
1-2 scoops curry gravy *** this is pre-prepared - see curry gravy recipe
10 cherry tomatoes, halved
1/2 tsp ground clove
1/2 tsp ground nutmeg

1) fry onion in groundnut oil until just starting to soften
2) add garlic and coriander and a tiny bit of water and fry/ saute until garlic is cooked (the water stops you needing to add extra oil to stop the coriander from burning)
3) chop potatoes into chunks, leaving skins on then boil them in a separate container with water containing the tumeric (I bung them in the microwave for 5 - 6 mins) until softened, but not breaking up
4) stir spinach into onion mixture and fry until defrosted
5) stir in curry gravy and lemon juice
6) add cherry tomatoes, potatoes (without the water they boiled in), ground clove, and ground nutmeg and simmer gently until the potato starts to break up and the tomato is softened
7) serve

SKINNY 'FAUX' PARATHA
This makes six little parathas with each paratha at 93 calories
150 ml chapatti flour
2 tbsp low fat butter
1 tbsp Philadelphia Light Cream Cheese
1 tbsp yoghurt
1/2 tsp baking soda
1/2 tsp bicarbonate of soda
1 tsp salt (or to taste)

1) Mix butter and philadelphia together
2) Mix in yoghurt
3) add baking soda, bicarbonate of soda, and salt and half the flour and mix
4) continue adding the flour until you have a dough, adding more if required
5) knead dough for about 5 mins - it should be soft and pliable
6) leave to prove for about 20mins
7) divide into six balls and roll with a rolling pin into small paratha shapes
8) heat in a dry frying pan (or use a spray oil). The dough should puff slightly. When it is browned turn over and fry the other side

I'll add the curry gravy recipe in the comments, but basically this is prepared in advance and is similar to the way Indian restuarants prepare their curries - the basic sauce is prepared in advance and then added to the rest, which gives that unmistakable 'take away' flavour I love so much!

thebirchtree

The curry gravy is made per below. There are lots of recipes for curry gravy in various 'secret take away ingredients' books, but this is one I adapted to be exactly to my taste (I am fussy!) This makes eight scoops worth which then makes eight curries.

1lb onions
1 oz ginger*
1 oz garlic*
1.5 pints water
1 teasp salt
1 teasp lemon juice
1/2 teasp mint
3 tbsp olive oil
1 teasp tomato puree
1 teasp tumeric
1 teasp paprika
1/2 teasp tandori mix
300g chopped tomatoes
* the garlic and ginger is best fresh but the frozen Dorot ones work well too - you need roughly 50% of a Dorot box of each

blend the garlic and ginger with a little of the water to make a puree
add to saucepan with the rest of the water, lemon juice, salt, and mint
slice onions and add to mixture
bring to boil
simmer with lid on for 50mins
cool
blend with hand blender
blend chopped tomatoes to smooth
in a separate saucepan mix olive oil, tomato puree, tumeric, paprika, and tandori mix
fry on a low heat until it just starts to bubble
quickly add chopped tomatoes and stir through
fry for a couple of minutes
gradually stir in onion mix
heat through until it just begins to simmer
cover and keep for up to 4 days in the fridge, adding it to curries whenever you need to
(you can also freeze portions and defrost a day before use)

Janet39

I have just saved this to a word doc. as I curry takeaway too.

I will be adding panner as well.

Big thank you for this one.:bigsmile:

thebirchtree

Oooh I forgot about Paneer - love it!