North: Almond Pistachio Saffron Curry Sauce
Submitted by J.
North Indian almond pistachio saffron curry sauce with dry-roasted nuts, cardamom, mace, and heavy cream simmered into a luxurious, golden coating for grilled meats and chicken.
YIELD
2 servingsPREP
30 minCOOK
30 minREADY
60 minThis is Mughlai cooking at its most refined. Dry-roasted almonds and pistachios get ground to powder and simmered with heavy cream, saffron, and a fragrant blend of cardamom, mace, coriander, and white pepper into a rich, golden sauce that coats the back of a spoon.
Dry-roasting the nuts before grinding deepens their flavor dramatically. Raw nuts would make this sauce taste flat; toasted ones bring an intensity that stands up to the cream and spice.
Grating the onion instead of chopping it means it dissolves completely into the sauce as it cooks. No chunks, just a smooth, sweet onion base that melts into the cream.
Chef Tips
- Soak the saffron in hot water for at least 10 minutes before adding. This blooms the threads and releases the golden color evenly throughout the sauce.
- Grind the roasted nuts to a fine powder, not a paste. Over-processing releases oils and turns the mixture into nut butter.
- Stir constantly when adding the cream and nut powder. The ground nuts can settle and scorch on the bottom.
- The sauce is ready when it coats the back of a spoon and a finger swipe through it holds its line. This takes 12 to 15 minutes.
Variations
- Simmer meatballs in this sauce for 15 minutes for a luxurious twist on a weeknight dinner.
- Use coconut cream instead of heavy cream for a dairy-free version that’s just as rich.
- Add a tablespoon of tomato paste for a slightly tangier, rose-tinted Mughlai sauce.
Ingredients
Directions
Serve this smooth sauce on grilled meat or chicken breasts.
One recipe will be enough for about 1½ pounds of cooked meat.
For an exotic twist on an old standby, simmer 1½ 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 1½ cups.
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