Basic Nawabi Paste recipe | Popular Restaurant Style Nawabi Paste | Nawabi-Style Cashew & Coconut Curry Paste | Royal curry paste |
by Tarla Dalal
Added to 55 cookbooks
This recipe has been viewed 84495 times
Nawabi culture reminds us of its opulence, which is reflected in the cuisine too. Taste a Nawabi gravy and you will know what we mean! Made of coconut, cashews and almonds flavoured with whole spices, onions, ginger and other ingredients, the Basic Nawabi Paste helps make a rich gravy, which goes well with Nawabi Kesar Koftas , paneer , baby corn and just about all veggies , because of its luxurious texture and intense flavour.
Method- Combine all the ingredients along with ¼ cup of water and blend in a mixer till smooth.
![]()
- Use as required.
Storage- Use this paste on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding coconut as the paste may get spoilt on storing. Pour in food-grade zip lock bags or airtight containers and store under freezer conditions.
- While making the subzi using the stored gravy, thaw and use it as per the recipe. Towards the end, add 1 tbsp coconut milk instead of freshly grated coconut, mix well and simmer for 2 to 3 minutes.
Basic Nawabi Paste, Popular Restaurant Style Nawabi Paste Recipe recipe with step by step photos
-
like Basic Nawabi Paste recipe | Popular Restaurant Style Nawabi Paste | Nawabi-Style Cashew & Coconut Curry Paste | Royal curry paste | The Indian kitchen makes use of a myriad of ingredients like spices, pastes and condiments to perk up the flavours of any dish. The most widely used paste are made using ginger, garlic, chillies when they are not chopped and added. It can be a combination of any two or may be they are added individually or all three of them are used together to make a flavour packed Indian dish. Making these pastes prior and storing in the refrigerator saves time and come in handy on a day to day basis.
-
what is Basic Nawabi Paste made of ? See below image of list of ingredients for Basic Nawabi Paste.
-
In a mixer put 3/4 cup sliced onions. Onions are a fundamental building block in many cuisines, including Indian cooking. They add a subtle sweetness and savory depth that serves as a base for the other spices in the Nawabi paste to bloom.
-
Add 1 tbsp broken cashewnuts (kaju). Cashews are a good source of healthy fats, which add a rich and creamy texture to the paste. This creates a luxurious mouthfeel that is characteristic of Nawabi dishes. Cashews, when ground into a paste, act as a natural thickener.
-
Add 1 tbsp chopped almonds (badam). Almonds add a nutty richness and depth of flavor to the curry base. When ground or blended, they release natural oils that create a smooth and creamy texture, enhancing the overall mouthfeel of the dish.
-
Add 2 tsp whole coriander (dhania) seeds. Coriander seeds, when toasted or ground, release a warm, earthy aroma that complements the other spices used in Nawabi paste.
-
Add 2 tsp cumin seeds (jeera).
-
Add 1 tbsp poppy seeds (khus-khus). Poppy seeds add a subtle nutty taste and richness to the paste.
-
Add 2 tsp aniseeds (saunf).
-
Add 2 tbsp freshly grated coconut. Coconut flesh, milk, or cream adds a rich and creamy body to the paste. Coconut offers a subtle sweetness that balances the savory and sometimes spicy elements of the paste. Use this paste on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding coconut as the paste may get spoilt on storing. Pour in food-grade zip lock bags or airtight containers and store under freezer conditions. While making the sabzi using the stored gravy, thaw and use it as per the recipe. Towards the end, add 1 tbsp coconut milk instead of freshly grated coconut, mix well and simmer for 2 to 3 minutes.
-
Add 2 tsp roughly chopped ginger (adrak). Ginger has a complex aroma and flavor profile that is both warming and slightly spicy.
-
Add 1 tsp roughly chopped green chillies. Green chilies add a distinct heat level to the paste. This heat can range from mild to fiery, depending on the type of green chili used and the amount included.
-
Add 4 whole dry kashmiri red chillies , broken into pieces. Kashmiri red chillies are known for their deep red color, which intensifies and enriches the visual presentation of the Nawabi gravy.
-
Add 2 cardamoms. Cardamoms, particularly green cardamoms, possess a warm and slightly sweet aroma with a touch of citrus and mint.
-
Add 2 cloves (laung / lavang).
-
Add 25 mm ( 1") piece cinnamon (dalchini).
-
Add 7 curry leaves (kadi patta).
-
Add salt to taste. We added xx tsp salt.
-
Add ¼ cup of water.
-
Blend in a mixer till smooth.
-
Use Basic Nawabi Paste | Popular Restaurant Style Nawabi Paste | Nawabi-Style Cashew & Coconut Curry Paste | Royal curry paste | as required.
-
In a mixer put 3/4 cup sliced onions. Onions are a fundamental building block in many cuisines, including Indian cooking. They add a subtle sweetness and savory depth that serves as a base for the other spices in the Nawabi paste to bloom.
-
Add 1 tbsp broken cashewnuts (kaju). Cashews are a good source of healthy fats, which add a rich and creamy texture to the paste. This creates a luxurious mouthfeel that is characteristic of Nawabi dishes. Cashews, when ground into a paste, act as a natural thickener.
-
Add 2 tbsp freshly grated coconut. Coconut flesh, milk, or cream adds a rich and creamy body to the paste. Coconut offers a subtle sweetness that balances the savory and sometimes spicy elements of the paste. Use this paste on the same day to make recipes of your choice. If you wish to store it in the deep-freezer for a few weeks, avoid adding coconut as the paste may get spoilt on storing. Pour in food-grade zip lock bags or airtight containers and store under freezer conditions. While making the sabzi using the stored gravy, thaw and use it as per the recipe. Towards the end, add 1 tbsp coconut milk instead of freshly grated coconut, mix well and simmer for 2 to 3 minutes.
Other Related Recipes
Nutrient values per cup
| Energy | 266 cal |
| Protein | 6.3 g |
| Carbohydrates | 11.2 g |
| Fiber | 3.6 g |
| Fat | 21.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 4.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.1 mg |
| Vitamin C | 5.2 mg |
| Folic Acid | 5.4 mcg |
| Calcium | 61.8 mg |
| Iron | 1.9 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 1.8 mg |
| Potassium | 57.1 mg |
| Zinc | 1.2 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe