NAWABI CURRY

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

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 Time: 
Cooking Time : 20 mins.Prepartion Times 30 Mins
Chef's Name: 
Zainab Jasdanwala
Recipes: 
Vegetarian