Nawabi Curry recipe - How to make Nawabi Curry
Main Procedure
For the paste- Grind to a smooth paste adding a little water. Keep aside.
How to proceed- Add 1½ cups of water to the tomatoes and boil for 10 to 12 minutes. When soft, cool and prepare a purée by blending in a blender and straining the mixture through a sieve. Keep aside.
- Heat the oil in a pan and sauté the ground paste for 4 to 5 minutes, till it starts leaving oil from the sides.
- Add the tomato purée, sugar and salt.
- Warm the saffron in a small vessel, add a little milk (approximately 1 tablespoon), rub in until the saffron dissolves and add to the curry.
- Add the boiled vegetables and bring it to a boil. Serve hot.
Nutrient values per serving
| Energy | 234 cal |
| Protein | 3.1 g |
| Carbohydrates | 8.9 g |
| Fiber | 3.4 g |
| Fat | 20.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 501.1 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.7 mg |
| Vitamin C | 23.8 mg |
| Folic Acid | 23.7 mcg |
| Calcium | 56.9 mg |
| Iron | 1.2 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 15.6 mg |
| Potassium | 132.6 mg |
| Zinc | 0.4 mg |