Nawabi Curry
by Tarla Dalal
Truly, a curry with very royal taste. The key to making this curry perfectly lies in frying the paste patiently on a medium flame while stirring continuously till the mixture leaves oil.
Nawabi Curry recipe - How to make Nawabi Curry
Preparation Time: Cooking Time: 20 mims. Total Time:
Serves 4.
1 cup boiled mixed vegetables
1 1/2 cups chopped tomatoes
a few saffron (kesar) strands, optional
1 tsp sugar
4 tbsp oil
salt to taste
For the paste
3/4 cup sliced onions
1 tbsp broken cashewnuts (kaju)
1 tbsp chopped almonds
2 tsp coriander (dhania) seeds
2 tsp cumin seeds (jeera)
1 tbsp poppy seeds (khus-khus)
2 tsp aniseeds (vilayati saunf)
2 tbsp freshly grated coconut
2 tsp chopped ginger (adrak)
1 tsp chopped green chillies
4 whole dry kashmiri red chillies, broken into pieces
1 to 2 cardamoms (elaichi)
2 cloves (laung / lavang)
25 mm. (1") piece cinnamon (dalchini)
7 curry leaves (kadi patta)
Method
For the paste
How to proceed
- Main Procedure
For the paste
- For the paste
- Grind to a smooth paste adding a little water. Keep aside.
How to proceed
- 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 |
Outbrain
This is so tasty that we make it every week. Mixed vegetables cooked in a spicy gravy which has a nice coconut flavour. Goes well with French bread also.