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

The North: Almond-Pistachio Saffron Curry Sauce

  • Recipe Submitted by on

Category: Sauces, Indian

 Ingredients List

  • Stephen Ceideburg
  • 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

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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