Top 3 Healthy Indian Curries

Source :ET :Mansi Kohli : Jan 29th 2012 at 6:30AM


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.



1 . 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.
 Sauté ginger-garlic paste, cumin powder, coriander powder, red chilli powder and add tomato puree.
Cook for some time, add salt and cooked dal. 





2 .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 sauté 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 sautéed mushroom mix.

Add double cream, cumin powder and black powder. 

Finish the dish with come chopped mint, javitri ellachi powder and green chillies.

3.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.