Nawabi Curry
Ingredients
• 2 cups chopped tomatoes
• 2 tsp oil
• 1 1/2 cups chopped and boiled mixed vegetables (French beans, cauliflower, carrot, etc.)
• 1/2 tsp sugar
• Salt to taste
To be ground into a smooth paste (using a little water)
• 1 cup thinly sliced onions
• 1 tbsp coriander (dhania) seeds
• 1 tbsp cumin seeds (jeera)
• 1/2 tbsp poppy seeds (khus-khus)
• 2 tsp aniseeds (vilayati saunf)
• 25 mm (1") ginger (adrak)
• 2 green chillies
• 2 to 3 cardamoms
• 2 cloves (laung / lavang)
• 1 small piece of cinnamon (dalchini)
Method
• Combine the tomatoes with 1 cup of water in a broad pan, mix well and cook on a medium flame for five minutes or till the tomatoes soften. Let them cool.
• Blend in a mixer to a smooth purée. Keep aside.
• Heat the oil in a non-stick kadai (wok), add the prepared onion paste and sauté on a slow flame for a few minutes.
• Add the prepared tomato purée, mix well and cook on a medium flame for a minute or two, while stirring occasionally.
• Add the mixed vegetables, salt and sugar. Mix well and cook on a medium flame for another minute or two.
• Serve hot.
==================================
