Here’s a healthy twist to the popular nawabi curry. Prepared with very little oil this dish can be perfect for those who are watching their weight as it contains very little calories. Prepared with vegetables like cauliflower, french beans, carrot and peas this dish can also boost your vitamin C and fibre intake. It can be an excellent option for lunch or dinner. Try having this with your rice or rotis and you are simply going to love it. You may also want to try these low-cal paneer recipes.
To be ground into a smooth onion 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 chilles
- 2 to 3 cardamom (elaichi)
- 2 cloves (laung/ lavang)
- 25 mm (1″) cinnamon (dalchini)
- 2 cups chopped tomatoes
- 2 tsp oil
- 1 and 1/2 cups chopped and boiled mixed vegetables (cauliflower, French beans, carrots and green peas)
- Combine the tomatoes with 1 cup of water in a broad pan, mix well and cook on a medium flame for 4 to 5 minues or till the tomatoes soften. Keep aside to cool.
- Blend in a mixer to a smooth puree. Keep aside.
- Heat the oil in a non-stick kadai, add the prepared onion paste and saute on a slow flame for 2 to 3 minutes.
- Add the prepared tomato puree, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Add the mixed vegetables, salt and sugar, mix well and cook on a medium flame for another 1 to 2 minutes.
- Serve hot.
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Video source: Tarla Dalal/YouTube
Published: May 12, 2016 5:03 pm