Almond-pistachio Saffron Curry Sauce - N. India

Course : Indian
Serves: 2
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1/2 cup raw unblanched almonds
1/2 cup shelled -- unsalted raw pistachio nuts
2 tablespoons butter or mild vegetable oil
1 large onion -- peeled and grated
1/2 teaspoon ground coriander
1/4 teaspoon mace
1/2 teaspoon freshly ground white pepper
2 pieces green cardamom pods -- husked, ground
1/2 teaspoon cayenne pepper
1 dash nutmeg
1/2 teaspoon saffron threads *
2 cups heavy cream
3/4 teaspoon salt -- or to taste

Preparation / Directions:

* soaked in 2 tablespoons hot water Serve this smooth sauce on grilled meat or chicken breasts. One recipe will be enough for about 1 1/2 pounds of cooked meat. For an exotic twist on an old standby, simmer 1 1/2 Pounds of your favorite meatballs in it for 15 minutes. Combine almonds and pistachios in a 10-inch frying pan and dry-roast over medium heat for 8 to 10 minutes. Place in a blender or a food processor and reduce to a powder. Set aside. Heat butter in a heavy 2-quart saucepan over medium-high heat. Add onion and cook until lightly browned. Stir in spices and cook until fragrant, about 1 minute. Stir in saffron, cream, salt and powdered nuts. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 12 to 15 minutes. Makes 2 1/2 cups.

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