Nawabi Curry, Mughlai Nawabi Curry, Quick Curry
by Tarla Dalal
Added to 528 cookbooks
This recipe has been viewed 37294 times
A valuable treasure handed down from the Mughal dynasty, this traditional Nawabi Curry is a rich delight, perfect to serve at parties.
Sinfully luxurious, this curry features a creamy base of cashewnuts, almonds, coconut and khus-khus, and is sure to make your guests feel very important! Serve hot with Puris , fresh out of the frying Pan or Parathas , off the Tava .
- Combine the tomatoes and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 8 to 10 minutes, while stirring occasionally. Allow the mixture to cool completely,
- Once cooled, blend in a mixer to a smooth mixture and keep aside.
- Heat the ghee in a non-stick kadhai, add the prepared paste and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the milk and tomato mixture, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the mixed vegetables, sweet corn, sugar, fresh cream and salt, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.
- Serve hot.
Nutrient values per serving
|Energy|| 231 kcal|
|Protein|| 4.8 gm|
|Carbohydrate|| 13.1 gm|
|Fat|| 17.5 gm|
|Fibre|| 4.1 gm|
|Vitamin A|| 683.6 mcg|
|Vitamin C|| 23.1 mg|
|Calcium|| 144.7 mg|
|Iron|| 1.8 mg|
|Folic Acid|| 30.6 mcg|
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