Nawabi Curry

About Nawabi Curry

Ingredients

• Mixed vegetables (carrot, French beans, green peas, Cauliflower), chopped 1½ cups
• Sunflower oil 1½ tbsps
• Ginger, finely chopped 1½ tsps
• Cumin seeds 1 tsp
• Coriander seeds 1 tsp
• Fennel seeds (saunf) 1 tsps
• Green cardamoms 4 to 5
• Cloves 7 to 8
• Cinnamon 1 inch
• Onion paste ½ cup
• Poppy seed (khuskhus) paste 1 tbsp
• Tomato puree 1½ cups
• Salt to taste
• Lemon juice ½ tbsp
• Sugar 1 tsp
• Green chillies, slit 2

How to Make Nawabi Curry (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add ginger, cumin seeds, coriander seeds, fennel seeds, cardamom, cloves and cinnamon and saute till fragrant.
2. Add onion paste, mix and saute till light brown. Add poppy seed paste and mix well.
3. Add tomato puree and salt, mix well and saute till oil begins to separate from the masala.
4. Add mixed vegetables and mix well so that all the vegetables are coated with masala. Add ½ cup water and mix well and cook till you get a thick gravy.
5. Add lemon juice and sugar, mix and switch off the heat.
6. Transfer into a serving bowl, garnish with green chillies and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps