Nawabi Curry ( Low Calorie Healthy Cooking )
by Tarla Dalal

Nawabi Curry, get set to be transported to the land of the Nawabs with this amazing Nawabi curry. Although this has been converted it into a low-cal version by cooking it in just 2 tsp of oil, which is quite unlike the original, the authentic taste has been retained by using an array of carefully selected spices. Savour this great recipe that is rich in taste at just 63 kcal per serving along with being a treasure trough of vital nutrients like vitamin C and fibre..

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Nawabi Curry ( Low Calorie Healthy Cooking ) recipe - How to make Nawabi Curry ( Low Calorie Healthy Cooking )

2 cups chopped tomatoes
2 tsp oil
1 1/2 cups chopped and boiled mixed vegetables (cauliflower , French beans , carrots , green peas etc.)
salt to taste
1/2 tsp sugar

To Be Ground Into A Smooth Onion Paste (using A Little Water)
1 cup thinly sliced onions
1 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
1/2 tbsp poppy seeds (khus-khus)
2 tsp aniseeds (vilayati saunf)
25 mm (1”) ginger (adrak)
2 green chillies , roughly chopped
2 to 3 cardamoms
2 cloves (laung / lavang)
1 small stick cinnamon (dalchini)

Method

Combine the tomatoes with 1 cup of water in a broad non-stick pan, mix well and cook on a medium flame for 4 to 5 minutes or till the tomatoes soften, while stirring occasionally. Keep aside to cool slightly.
Blend in a mixer till smooth. Keep the tomato pulp aside.
Heat the oil in a non-stick kadhai, add the onion paste and sauté on a slow flame for 2 to 3 minutes.
Add the prepared tomato pulp, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the mixed vegetables, salt and sugar, mix well and cook on a medium flame for another 1 to 2 minutes, while stirring occasionally.
Serve hot.