Low Fat Beef Shashlik Curry
Transform your weeknight meals with this delicious and guilt-free **Low Fat Beef Shashlik Curry**—a lighter, flavor-packed twist on the classic shashlik curry. Featuring lean beef cubes marinated in a zesty blend of **low-fat yogurt**, lemon juice, and aromatic spices like **garam masala, cumin, and turmeric**, this dish delivers bold, authentic flavors without the excess fat. Tender beef is paired with vibrant chunks of **bell peppers** and caramelized onions, creating a perfect balance of savory and fresh. Cooked to perfection in a single pan, this recipe is easy to prepare and ideal for busy families. Ready in under an hour, it can be served alongside fluffy rice or whole wheat naan for a wholesome, satisfying meal. Perfect for fans of low-fat cooking and hearty curries, this dish is your new go-to for healthy indulgence.
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Recipe Information
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
Instructions
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.
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.
Heat vegetable oil in a large non-stick pan over medium heat. Add the sliced onion and sauté until golden brown.
Add the marinated beef to the pan. Sear the beef on high heat for 4-5 minutes until browned on all sides.
Reduce the heat to medium-low. Cover the pan and let the beef cook in its juices for about 20 minutes, stirring occasionally.
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.
Garnish the curry with freshly chopped coriander leaves and serve hot with boiled rice or whole wheat naan.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.2 g | 113% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 407 mg | 136% | |
| Sodium | 3767 mg | 164% | |
| Total Carbohydrate | 58.5 g | 21% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 23.6 g | ||
| Protein | 144.7 g | 289% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 432 mg | 33% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 3058 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
