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NAWABI CURRY

zainab_y's picture
Submitted by zainab_y on Sat, 2008-06-28 11:28.

Chef's Name:

Zainab Jasdanwala

Preparation Time:

Cooking Time : 20 mins.Prepartion Times 30 Mins

Picture

Ingredients

Ingredients
1½ cups tomatoes, chopped
1 cup mixed boiled vegetables
a few strands of saffron (optional)
1 teaspoon sugar
4 tablespoons ghee
salt to taste
To be ground into a paste (for the curry)
1 cup onions, sliced
1 tablespoon cashewnuts
1 tablespoon almonds (optional)
1 tablespoon coriander (dhania) seeds
1 tablespoon cumin seeds (jeera)
1 tablespoon khus-khus ( poppy seeds)
2 teaspoons aniseeds ( saunf)
2 tablespoons fresh coconut, grated
25 mm. (1") piece ginger
2 green chillies
4 red chillies
1 to 2 cardamoms ( elaichi)
2 cloves (laung)
25 mm. (1") piece cinnamon (dalchini)
7 curry leaves

Preparation Method

Method
1.

Add 1½ cups of water to the tomatoes and boil for 10 to 12 minutes. When soft, cool and prepare a purée by straining the mixture through a sieve.

2.

Heat the ghee in a pan and sauté the ground paste for 4 to 5 minutes. Add the tomato purée, sugar and salt.

3.

Warm the saffron in a small vessel, add a little milk, rub in until the saffron dissolves and add to the curry.

4.

Add the boiled vegetables and bring it to a boil.

5.

Serve hot.

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