Top 5 healthy Indian curries

Source :Mansi Kohli, Health Me Up :Dec 9, 2011, 12.00AM IST

Known for their wide variety, aromas, flavours,spices and gorgeous colours, Indian curries are loved across the globe. 

Unfortunately this global love for curries is marred by a common perception - most people consider them greasy and unhealthy.

But today, Chef De Cuisine Ankit Sharma at JW Marriott, Chandigarh, shares with us his healthy versions of much-loved, popular Indian curries.

 With the right balance of seasoning and aromas these recipes are perfect for healthy winter indulgences.
Dal Makhni. Ingredients: 800 grams Black Gram, 800 grams Butter, 50 grams Chilli Powder, 50 grams Cumin Powder, 20 grams Garam Masala, 50 grams Coriander Powder, 30 grams Garlic Paste, 30 grams Ginger Paste, 800 grams Tomato Puree.

Method: Wash the dal thoroughly with salt, vinegar and water. Boil for 10 to 12 hours till mashed thoroughly. Saute ginger-garlic paste, cumin powder, coriander powder, red chilli powder and add tomato puree. Cook for some time, add salt and cooked dal.

Parcha Paneer

.Ingredients: 300 grams Paneer, 300 grams cream, a pinch of black pepper pd, 150 grams chopped onion, 10 grams chopped green chilli, 100 grams kaju paste, a pinch of salt, deghi mirch, turmeric powder, green cardamom, 0 grams of tomato chopped and 1 tablespoon of ghee. Method: Cut paneer cubes into small pieces and keep aside. Heat ghee and add chopped ginger, green chilli and crushed black pepper. Add the mixture of cream and kaju paste and cook until done. Add salt and black pepper powder. Now pour the gravy over the top of paneer cubes and serve.
Jheenga Curry. 

Ingredients: 400 grams Prawn grade, 300 grams fresh tomato puree, 50 grams ghee, 10 grams mustard seeds, 60 grams fresh coriander, 25 grams ginger, 90 grams yoghurt, 10 grams cooking salt, 50 grams lemon juice, 5 grams green chilli, 10 grams turmeric powder, 10 grams coriander powder and 10 grams red chilli powder.

Method: De-skin prawns and clean vein by giving cut on middle. Now, chop fresh coriander and chilly green separately. Apply salt, turmeric & lemon juice to the prawn leave it for 5 mins to marinade. Now, take a pan, put it on fire and add ghee to it. Put mustard seeds, chopped green chilli, add the fresh tomato puree and cook. Whisk yoghurt well and put it in the pan for the gravy to cook. Now, add salt and all the dry spices and cook well. Take another pan and sautee the prawns seperately, and add it to the gravy.
Methi Murgh.

 Ingredients: 500 grams Chicken boneless, 100 grams Methi leaves , 10 grams salt, 10 grams Powder masala garam , 20 grams Ginger , 10 grams Chilly green , 150 grams Chopped onion, 100 grams Gravy tomato, 1tbs Ghee, 25 grams Ginger & garlic paste, 100 grams Tomato, 5 grams Turmeric powder, 3 grams Red chilly powder, 200 ml Chicken stock, 100 grams Coriander.

Method: Heat ghee in a heavy bottom pan. Add methi leaves and chopped onion and saute till light brown in colour. Now add the add ginger and garlic paste. Now throw in chicken piece and dry spices. Add chopped tomatoes & cook on very slow fire. Add chicken stock & cook again. Finished with chopped coriander.
Hari Mirch ke Mushrooms.

 Ingredients: 600 grams Mushroom button, 100 grams Chopped onion, 10 grams Garam masala powder, 1tbs Ghee, 50 grams Garlic, 20 grams salt, 200 ml Cream cooking, 2 grams Pickle chilli green, 20 grams Cumin powder, 15 grams Morrel, 10 grams Javitri ellaci powder, 5 grams Ginger, 10 grams Chopped mint, 10 grams Black pepper powder, 2 grams Green chilli pickle.

Method: Dice mushrooms and wash. Heat ghee in a pan and add chopped garlic. Then add chopped onion and saute it along with diced mushroom and salt. Then cook it on a slow fire. Soak the morels in hot water, cut them into roundels, once soft. Add morels (gucchi) to the sauteed mushroom mix. Add double cream, cumin powder and black powder. Finish the dishwith come chopped mint, javitri ellachi powder and green chillies.