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Mughlai food is characterized by royal, rich and creamy curries. Sabz-e-nawabi is a mughlai curry, a medley of vegetables like cauliflower, green peas and carrots with mild spicy mughlai gravy. I am sure that the flavours of this recipe will stay in your mind.

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Sabz-e-nawabi recipe - How to make Sabz-e-nawabi

Preparation Time:    Cooking Time:    Total Time:     Makes 3 to 4 servings
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For The Paste
1 tbsp ghee
1 tsp cumin seeds (jeera)
1 onion , chopped
1 tomato , chopped
1/4 cup blanched cashewnuts (kaju)
1/4 cup blanched almonds (badam)
1/2 cup curds (dahi)

For The Curry
3 tbsp ghee
1/2 tsp cumin seeds (jeera)
1 onion , finely chopped
1/2 capsicum , finely chopped
1 tomato , finely chopped
1 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1 tsp turmeric powder (haldi)
1 tsp red chilli powder
2 tsp garam masala
4 tbsp fresh cream
vegetable stock as required
salt to taste

Other Ingredients
8-10 cauliflower florets , blanched
1/2 cup green peas , blanched
1 carrot , chopped and blanched
salt to taste
2 tsp sugar
1/2 tsp freshly ground black pepper powder
1 bayleaf
1/2 tsp cloves powder

For Garnishing
chopped coriander (dhania)
fresh cream
For the paste

    For the paste
  1. Heat the ghee in a pan and add the cumin seeds.
  2. When the seeds crackle, add the onions and saute till they turn golden brown.
  3. Add the tomatoes and saute till they turn soft and oil leaves the sides.
  4. Add the cashewnuts and almonds and saute for 2 minutes.
  5. Remove from the flame and keep aside to cool.
  6. Blend in a mixer till smooth.
  7. Add the curds and blend again into smooth paste.
  8. Keep aside.

For the curry

    For the curry
  1. Heat ghee in a pan, add the onions and saute till it turns translucent.
  2. Add the capsicum and saute for more 4 to 5 minutes.
  3. Add the ginger paste and garlic paste and saute for a minute.
  4. Add the tomatoes and saute till oil leaves the sides.
  5. Add the prepared paste and blanched vegetables to the mixture and saute for 3-4 minutes.
  6. Add the garam masala, turmeric powder, red chilli powder and salt, mix well and cook for 4 minutes.
  7. Add the cream and mix well.
  8. Adjust the consistency by adding the vegetable stock, cover and cook for more 5 minutes.
  9. Serve hot garnished with coriander and cream.

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This recipe was contributed by Amarendra Mulye on 22 Nov 2011
I am complete foodie and love to indulge into variety of food items. I love trying out and learning ...

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