Basic Nawabi Paste, Popular Restaurant Style Nawabi Paste Recipe
by Tarla Dalal
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Added to 46 cookbooks
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Nawabi culture reminds us of its opulence, which is reflected in the cuisine too. 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.
- Combine all the ingredients along with ¼ cup of water and blend in a mixer till smooth.
- 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 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.
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