Hello...I have successfully adapted my Indian recipes to as low fat
as possible. I no longer fry the spices in the oil or ghee as instructed.
I made a simple dish you might like when you find yourself with too
much fresh spinach. The bags always hold so much, and now gardens
will be producing soon.
I took a large non stick fry pan and added about 1/4 inch of water and
when it was simmering added about 1/2 teaspoon of mustard seed, stirred
this abit (they don't really need to pop) and then added 1 diced onion
and 3 cubed leftover baked potatoes and all the rest of the fresh spinach.
Probably 3 cups, but it cooks down so much. Steam and stir till the
whole things is hot and the spinach is wilted down well. Salt and pepper to
taste
or lemon-pepper is nice. Serve with rice and a grated cuke-cumin-yogurt
sauce.
This basic recipe is from an Indian woman at work, but she starts with
cubed raw potatoes and cooks in lots of oil with the spices. Having the
pre-cooked potatoes really helped.
Bye...Elizabeth
>
> I have recently been looking through my Madda Jafrey's Indian cook book and
> thinking about making some of the recipes. I haven't tried to make proper
> Indian food before, and coming a bit unstuck, as the recipes say only ghee
> will do. How can I best adapt a recipe to fat free, when the initial
> instructions are to fry the various spices until they pop, etc. I don't
> want to use a fry light spray. Will it really make that much difference to
> the flavour if I just put the spices in? Thanks for any help.
> Love Shell.