Mughlai Curry Paste with Nuts


Serves: 5
Total Calories: 553

Ingredients

2 tablespoons Basic Ginger-Garlic Paste
1/2 cup Fragrant Masala with Nuts
2 tablespoons melted ghee or vegetable oil
1/4 cup heavy cream
1/2 cup nonfat plain yogurt

Directions:

1. Prepare the paste and then the masala. Heat the ghee in a large nonstick saucepan over medium-high heat, add the ginger-garlic paste and korma masala and cook, stirring, until lightly browned.

2. In a bowl, whip together the cream and yogurt with a whisk or an electric beater, then add it to the saucepan in a thin stream, stirring constantly to prevent curdling, until it is completely incorporated into the paste. Let cool, then store in an airtight container in the refrigerator 7 to 10 days or 3 months in the freezer.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 5
Total Calories: 553
Calories from Fat: 234

This Mughlai Curry Paste with Nuts recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.


More Recipes from the 1000 Indian Recipes Cookbook:
* Kitchen Basics
Almond and Poppy Seed Paste
Basic Cashew Paste
Basic Curry Paste with Onion
Basic Curry Paste without Onion
Basic Garlic Paste
Basic Ginger Paste
Basic Ginger and Green Chili Pepper Paste
Basic Ginger-Garlic Paste
Basic Onion Paste
Blanching Raw Nuts, Almonds
Blanching Raw Nuts, Pistachios
Boiled Onion Paste
Chile Pepper Paste
Coconut Milk
Crispy Chickpea Batter Drops
Crispy Fried Fresh Ginger
Crispy Fried Onions
Deep-frying, Indian Style
Dry-Roasting Spices, Nuts, and Flours
Fried Onion Paste
Goan Vindaloo Paste
Gujarati Green Paste
Homemade Yogurt
Hyderabadi Ginger-Garlic Paste
Indian Clarified Butter
Kerala Fried Onion Paste
Minty Green Curry Paste
Mughlai Curry Paste with Nuts
Paneer Cheese
Preparing Mangoes
Reconstituting Dried Wild Mushrooms
Roasted Garlic Paste
Roasting and Grilling Vegetables
Shelling a Coconut
Slivering Blanched Nuts
Spicy Yellow Curry Paste
Sprouting Beans and Seeds
Tamarind Paste
Yogurt Cheese




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