by Tarla Dalal
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Added to 31 cookbooks
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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.
- Grind to a smooth paste adding a little water. Keep aside.
- 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
|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|
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