Sabz-e-Nawabi

Sabz-e-Nawabi

One of the most sought after recipes is the Sabz-e-Nawabi. A great main course of the Indian Cuisine that goes great with boiled rice or roti. If you have the patience for this, as I did, you will definitely not regret your attempt. Go for it!

Sabz-e-Nawabi

Time taken: 60 min

Taste-o-meter: Spicy

 

Ingredients to make the paste:

  • Ghee: 1 tbsp
  • Cumin seeds: 1 tsp
  • Chopped onion: 1
  • Chopped tomato: 1
  • Blanched cashewnuts: 1/4 cup
  • Blanched almonds: 1/4 cup
  • Curd: 1/2 cup

Ingredients to make curry:

  • Ghee: 3 tbsp
  • Cumin seeds: 1/2 tsp
  • Finely chopped onion: 1
  • Finely chopped green capsicum: 1/2
  • Finely chopped tomato: 1
  • Blanched mixed vegetables
  • Garlic paste: 1 tsp
  • Ginger paste: 1/2 tsp
  • Turmeric powder: 1 tsp
  • Red chilly powder: 1 tsp
  • Garam masala powder: 2 tsp
  • Milk-cream: 4 tbsp
  • Vegetable stock: as required
  • Salt to taste

Method for paste:

  • Heat oil in a pan.
  • Add the cumin seeds and saute.
  • Then add the chopped onion and cook till it is transculent.
  • Once the onion is cooked, add tomatoes to it. Cook tomatoes till it starts leaving oil from the sides.
  • Lastly, add blanched cashewnuts and almonds.
  • Saute it for 2 min. Turn off the flame.
  • After cooling, make a fine paste of the mixture.
  • Then, add the curd in the paste and grind it in a blender.
  • Make a smooth paste of this.
  • Keep it aside for making the curry.

Method for curry:

  • Heat ghee in a pan.
  • Add the onions and fry till it changes it is transculent.
  • Then add the chopped capsicum, ginger paste, garlic paste and saute it for 1 min.
  • Then add the chopped tomatoes to the mixture.
  • Cook till the mixture starts leaving oil from the sides.
  • Add the paste and the blanched vegetables to the mixture.
  • Saute it for 3-4 min.
  • Add the spices, milk-cream and salt to taste.
  • Adjust the consistency by adding the vegetable stock and cover the pan with lid.
  • Let it cook for further 5 min on low flame.
  • Add the chopped coriander leaves and fresh cream for garnish and serve.
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