Sabz-e-Nawabi Recipe
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A three step recipe with rich and creamy results.
- Total Cook Time1 hr
- Cook Time1 hr
- Recipe Servings4
- Medium
Ingredients of Sabz-e-Nawabi
- To make paste:
- 1 Tbsp ghee
- 1 tsp cumin seeds
- 1 chopped onion
- 1 chopped tomato
- 1/4 cup blanched cashew-nuts
- 1/4 cup blanched almonds
- 1/2 cup curd
- To make curry:
- 3 Tbsp ghee
- 1/2 tsp cumin seeds
- 1 finely chopped onion
- 1/2 finely chopped green capsicum
- 1 finely chopped tomato
- Blanched mix vegetables (as given below)
- 1 tsp garlic paste
- 1/2 tsp ginger paste
- 1 tsp turmeric powder
- 1 tsp red chilly powder
- 2 tsp garam masala powder
- 4 Tbsp milk-cream
- Vegetable stock as required (of blanched vegetables)
- Salt to taste
- For blanched vegetables:
- 8-10 Cauliflower florets
- 1/2 cup green peas
- 1 Vertically chopped carrot
- 6 cups water
- 2 tsp salt
- 2 tsp sugar
- 1/2 tsp black pepper cons
- 1 bay leaf
- 1/2 tsp cloves
- For Garnishing:
- Chopped coriander
- Fresh Cream
How to Make Sabz-e-Nawabi
1.
To blanch vegetables:Heat water in a deep pan for 15-20 minutes on high flame
2.
Then add salt, sugar, black pepper cons, bayleaf and cloves.
3.
Add the cauliflower florets, green peas and chopped carrot.
4.
Cook for another 15-20 minutes or till the vegetables are cooked.Ensure that the vegetables are not over-cooked.
5.
Once the vegetables are cooked, remove the water by using a strainer.Set the water aside for using in curry as vegetable stock.
6.
Immediately pour cold water over the vegetables.Now remove all the spices. Keep it aside
7.
To make paste :Heat oil in a pan, add cumin seeds and saute.
8.
Then add chopped onion and cook till it is translucent.
9.
Once onion is cooked, add tomatoes to it.
10.
Cook tomatoes till it starts leaving oil from the sides.
11.
Lastly, add blanched cashew nuts and almonds.
12.
Saute it for 2 minutes.
13.
Turn off the flameAllow the mixture to cool.
14.
After cooling, make fine paste of the mixture.
15.
Then add curd in paste.
16.
Again grind it in a blenderto make smooth paste. Keep it aside for making curry
17.
To make curry :Heat ghee in a panand add onions and fry till it is transculent.
18.
Then add chopped capsicum. Cook it for 4-5 minutes.
19.
Add ginger paste, garlic paste and saute it for a minute.
20.
Then add chopped tomatoes to the mixture.
21.
Cook till the mixture starts leaving oil from the sides.
22.
Add paste and blanched vegetables to the mixture.
23.
Saute it for 3-4 minutes.
24.
Add garam masala, turmeric powder, red chilly powder and salt to taste.
25.
Also add milk cream in the mixture.
26.
Adjust the consistency by adding the vegetable stock (water) and set aside.
27.
Cover the pan with lid.Let it cook for further 5 minutes on low flame.
28.
Garnish it with chopped coriander and fresh cream
29.
Serve hot with Roti, Naan, Kulcha or any Indian bread
30.
Notes:
31.
In order to make the curry more rich, the process of blanching may be replaced with deep frying of vegetables till they are cooked
32.
The ghee may be substituted with 1 tspn oil and 2-3 tbspns butter
33.
In addition to blanched vegetables, you may also add blanched dry fruits liked cashews, walnuts, almonds etc. in the curry.
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