Low Fat Beef Shashlik Curry
Discover the perfect balance of flavor and health with this Low Fat Beef Shashlik Curry, a vibrant twist on a classic dish. Featuring tender lean beef cubes marinated in a zesty blend of low-fat yogurt, lemon juice, and aromatic spices like cumin, garam masala, and turmeric, this recipe delivers bold, smoky flavors with minimal oil. Sizzling bell peppers and caramelized onions add color, sweetness, and crunch, while the slow-cooked curry ensures melt-in-your-mouth tenderness. Perfect for a guilt-free indulgence, this wholesome curry pairs beautifully with steamed rice or whole wheat naan for a hearty, crowd-pleasing meal. Easy to prepare in under an hour, it's a delicious, high-protein option you'll want to make again and again!
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Ingredients
- 500 grams lean beef, cut into 1-inch cubes
- 120 ml low-fat plain yogurt
- 2 tablespoons lemon juice
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 teaspoon red chili powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 0.5 teaspoon turmeric powder
- 1 teaspoon salt
- 2 teaspoons vegetable oil
- 1 large onion, thinly sliced
- 2 bell peppers (mixed colors), cut into chunks
- 2 tablespoons fresh coriander leaves, chopped
Directions
Step 1
In a large bowl, combine the low-fat yogurt, lemon juice, garlic paste, ginger paste, red chili powder, ground coriander, ground cumin, garam masala, turmeric powder, and salt to form a marinade.
Step 2
Add the beef cubes to the marinade, ensuring they are well coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 8 hours for maximum flavor.
Step 3
Heat vegetable oil in a large non-stick pan over medium heat. Add the sliced onion and sauté until golden brown.
Step 4
Add the marinated beef to the pan. Sear the beef on high heat for 4-5 minutes until browned on all sides.
Step 5
Reduce the heat to medium-low. Cover the pan and let the beef cook in its juices for about 20 minutes, stirring occasionally.
Step 6
Once the beef is tender, add the bell peppers to the pan. Cook for an additional 5 minutes until the peppers are slightly tender but still crisp.
Step 7
Garnish the curry with freshly chopped coriander leaves and serve hot with boiled rice or whole wheat naan.
Nutrition Facts
| Serving size | (1031.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1644.2 |
| Total Fat 88.2g | 0% |
| Saturated Fat 32.7g | 0% |
| Polyunsaturated Fat 5.6g | |
| Cholesterol 407.0mg | 0% |
| Sodium 3767.1mg | 0% |
| Total Carbohydrate 58.5g | 0% |
| Dietary Fiber 10.6g | 0% |
| Total Sugars 23.6g | |
| Protein 144.7g | 0% |
| Vitamin D 63.2IU | 0% |
| Calcium 432.1mg | 0% |
| Iron 19.0mg | 0% |
| Potassium 3058.1mg | 0% |
Source of Calories