You are here: Home > Course > Frozen Foods, Indian Freezer Recipes > Frozen Indian Foods Basic Recipes > Basic Nawabi Paste, Popular Restaurant Style Nawabi Paste Recipe Basic Nawabi Paste, Popular Restaurant Style Nawabi Paste Recipe by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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Taste a Nawabi gravy and you will know what we mean! Made of coconut, cashews and almonds flavoured with whole spices, onions, ginger and other ingredients, the Basic Nawabi Paste helps make a rich gravy, which goes well with Nawabi Kesar Koftas , paneer , baby corn and just about all veggies , because of its luxurious texture and intense flavour. Basic Nawabi Paste, Popular Restaurant Style Nawabi Paste Recipe recipe - How to make Basic Nawabi Paste, Popular Restaurant Style Nawabi Paste Recipe Tags MixerFrozen Indian Foods Basic Recipes Preparation Time: 10 mins Cooking Time: 0 mins Total Time: 10 mins 1Makes 1 cup Show me for cup Ingredients 3/4 cup sliced onions1 tbsp broken cashewnuts (kaju)1 tbsp chopped almonds (badam)2 tsp whole coriander (dhania) seeds2 tsp cumin seeds (jeera)1 tbsp poppy seeds (khus-khus)2 tsp aniseeds (saunf)2 tbsp freshly grated coconut2 tsp roughly chopped ginger (adrak)1 tsp roughly chopped green chillies4 whole dry kashmiri red chillies , broken into pieces2 cardamoms2 cloves (laung / lavang)25 mm ( 1") piece cinnamon (dalchini)7 curry leaves (kadi patta) salt to taste Method MethodCombine all the ingredients along with ¼ cup of water and blend in a mixer till smooth.Use as required.StorageStorageUse this paste on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding coconut as the paste may get spoilt on storing. Pour in food-grade zip lock bags or airtight containers and store under freezer conditions.While making the subzi using the stored gravy, thaw and use it as per the recipe. Towards the end, add 1 tbsp coconut milk instead of freshly grated coconut, mix well and simmer for 2 to 3 minutes. Nutrient values per cupEnergy266 calProtein6.3 gCarbohydrates11.2 gFiber3.6 gFat21.8 gCholesterol0 mgVitamin A4.8 mcgVitamin B10.1 mgVitamin B20.1 mgVitamin B31.1 mgVitamin C5.2 mgFolic Acid5.4 mcgCalcium61.8 mgIron1.9 mgMagnesium0 mgPhosphorus0 mgSodium1.8 mgPotassium57.1 mgZinc1.2 mg