Basic Nawabi Paste ( Popular Restaurant Recipes )
by Tarla Dalal
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Added to 42 cookbooks
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Basic nawabi seeds, mughlai food, known for its richness, has a distinct aroma that reverberates with the essence of ground and whole spices. The gravies are rich in fat, protein and carbohydrates. This pale brown and spicy gravy makes use of ingredients like cream, cashewnuts, saffron etc, which makes it a very rich gravy that suits luscious recipes like kesar mawa koftas
- Combine all the ingredients and blend in a mixer to a smooth paste, using ¼ cup of water. Use as required.
- Use 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 refrigerated 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.
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