by Amarendra Mulye
Added to 23 cookbooks
This recipe has been viewed 7662 times
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.
- Heat the ghee in a pan and add the cumin seeds.
- When the seeds crackle, add the onions and saute till they turn golden brown.
- Add the tomatoes and saute till they turn soft and oil leaves the sides.
- Add the cashewnuts and almonds and saute for 2 minutes.
- Remove from the flame and keep aside to cool.
- Blend in a mixer till smooth.
- Add the curds and blend again into smooth paste.
- Keep aside.
- Heat ghee in a pan, add the onions and saute till it turns translucent.
- Add the capsicum and saute for more 4 to 5 minutes.
- Add the ginger paste and garlic paste and saute for a minute.
- Add the tomatoes and saute till oil leaves the sides.
- Add the prepared paste and blanched vegetables to the mixture and saute for 3-4 minutes.
- Add the garam masala, turmeric powder, red chilli powder and salt, mix well and cook for 4 minutes.
- Add the cream and mix well.
- Adjust the consistency by adding the vegetable stock, cover and cook for more 5 minutes.
- Serve hot garnished with coriander and cream.
This recipe was contributed by Amarendra Mulye on 22 Nov 2011I am complete foodie and love to indulge into variety of food items. I love trying out and learning ...
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