People can be put off by Indian food as they deem it to be unhealthy. This does not need to be the case. Agreed, most restaurants will use the unhealthy options but you don’t need to. Your curry creation can be a healthy but delicious affair. Check out the following tips and see how simple it is to make such subtle changes whilst maintaining the full curry eating experience.
1) Banish the ghee and use mild olive oil instead. Don’t use extra virgin olive oil as this has a low smoke point and will burn.
2) Replace cream for low fat Greek yogurt or plain yogurt. This will still give a similar creamy texture but without the extra calories.
3) Use wholemeal flour for chapattis and not white flour. The bran in wholemeal flour is a great source of fibre.
4) When making kebabs with lamb mince, go for lean mince and not the fatty one. It is slightly more expensive but worth it.
5) Ensure meat has all the fat removed eg. remove skin from chicken and fat from the sides of lamb chops.
6) Don’t fry wherever possible, eg samosas can be brushed with olive oil and baked, so can coated chicken, coat with chicken coating and brush with oil and bake.
7) Go for boiled rice wherever possible, instead of rice cooked with a base of onions fried in oil.
8) Use silken tofu for butter chicken instead of butter. The creamy texture will still be there and you will not notice the difference.
9) Avoid ghee when making deserts such as vermicilli (sewaya), sooji etc, use olive oil spread instead.
10) Try to grill or bake wherever possible, and if something really needs to be fried, shallow fry, don’t ever deep fry.