Nawabi Curry

Nawabi Curry, the aroma of spices from the cashew-almond paste cooking in simmering tomatoes is pepped up with saffron, a royal treat indeed.

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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.

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Nawabi Curry recipe - How to make Nawabi Curry

Preparation Time:    Cooking Time: 20 mims.   Total Time:     4Serves 4.
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    Main Procedure

For the paste

    For the paste
  1. Grind to a smooth paste adding a little water. Keep aside.

How to proceed

    How to proceed
  1. 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.
  2. Heat the oil in a pan and sauté the ground paste for 4 to 5 minutes, till it starts leaving oil from the sides.
  3. Add the tomato purée, sugar and salt.
  4. 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.
  5. Add the boiled vegetables and bring it to a boil. Serve hot.

Nutrient values per serving
Energy234 cal
Protein3.1 g
Carbohydrates8.9 g
Fiber3.4 g
Fat20.6 g
Cholesterol0 mg
Vitamin A501.1 mcg
Vitamin B10.1 mg
Vitamin B20.1 mg
Vitamin B30.7 mg
Vitamin C23.8 mg
Folic Acid23.7 mcg
Calcium56.9 mg
Iron1.2 mg
Magnesium0 mg
Phosphorus0 mg
Sodium15.6 mg
Potassium132.6 mg
Zinc0.4 mg

RECIPE SOURCE : Curries and KadhisBuy this cookbook
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Nawabi Curry
 on 25 Jul 13 11:02 AM

This is so tasty that we make it every week. Mixed vegetables cooked in a spicy gravy which has a nice coconut flavour. Goes well with French bread also.