• Prep Time:
  • Cooking Time:
  • Serves: 2 Servings

North Almond Pistachio Saffron Curry Sauce

  • Recipe Submitted by on

Category: Indian

 Ingredients List

  • 1/2 c Raw unblanched almonds
  • 1/2 c Shelled; unsalted raw
  • -pistachio nuts
  • 2 tb Butter or mild vegetable oil
  • 1 lg Onion; peeled and grated
  • 1/2 ts Ground coriander
  • 1/4 ts Mace
  • 1/2 ts Freshly ground white pepper
  • 2 Green cardamom pods; husked,
  • -ground
  • 1/2 ts Cayenne pepper
  • 1 pn Nutmeg
  • 1/2 ts Saffron threads *
  • 2 c Heavy cream
  • 3/4 ts Salt; or to taste


* 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. PER TABLESPOON: 70 calories, 1 g protein, 2 g carbohydrate, 7 g fat
(3 g saturated), 18 mg cholesterol, 50 mg sodium, 0 g fiber.

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