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Nawabi Curry (Vegetable Curry)
by Laura Holmes
Magazine Issue: U.S. Vol. 5.2
Nawabi Curry
(Vegetable Curry)

Curry isn't Indian. Upon returning home after colonizing India, the Brits missed the food so much they invented a mix of spices that is now known as curry powder. The term "curry" in Indian cuisine actually refers to a spice mixture. It varies from region to region, but can include cloves, cardamom, garlic, cumin and red chilies. The spice mixture is then rubbed on meat or vegetables.

(serves 6)

3 tomatoes
1/2 cup finely chopped mixed boiled veggies
1/2 t sugar
1 T oil
Salt to taste

Paste:
1 onion
1 T coriander seeds
1 T cumin seeds
1 T poppyseeds
2 t aniseed
1 small piece fresh ginger, peeled and minced
2 green chilies, finely diced
3 pieces cardamom
3 cloves
3 sticks cinnamon

1. Chop the tomatoes.

2. Place in a saucepan, add one and half cups water, and cook until soft. Pass through a sieve to make a puree.

3. Heat the oil, add paste ingredients and fry the paste for two to three minutes.

4. Add the tomato puree, vegetables, sugar and salt. Remove whole spice pieces before serving.

5. Serve hot with plain paratha, a whole-wheat unleavened flatbread.

Cross References:
Green Chutney
Naan
Navratna Korma
Paneer

Original Source:
Indian Food

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