Bhutta Nawabi

Bhutta Nawabi Recipe - A Delicious Indian Dish with Potatoes, Corn, and Spices

Region / culture: India | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Bhutta Nawabi is a regal and sumptuous dish that brings the essence of the royal kitchens to your dining table. This recipe, with its rich blend of flavors and textures, is a testament to the culinary diversity of Indian cuisine. It combines the earthiness of potatoes and corn with the exotic touch of saffron, the crunchiness of nuts, and the freshness of coriander and pomegranate seeds, creating a dish that is as delightful to the palate as it is to the eyes.

History

The origins of Bhutta Nawabi trace back to the royal courts of the Mughal Empire, where the Nawabs, or regional governors, were known for their lavish lifestyles and their patronage of the arts and cuisine. This dish, with its luxurious ingredients like saffron and nuts, was likely a creation of the skilled chefs in these courts, designed to please the sophisticated palates of the nobility. Over time, it has evolved and found its way into the homes of people, retaining its regal essence.

Ingredients

4 potatoes
1 egg
250 g corn kernels
1 tbsp chopped coriander
1 onion
green chilis (optional)
50 g chopped mixed nuts
2 tbsp tomato purée
20 g fresh pomegranate seeds
salt and pepper to taste
1 g saffron
1 tbsp milk to soak saffron

How to prepare

Soak saffron in warm milk.
Boil and mash potatoes.
Add egg, tomato puree, salt, pepper, and saffron. Knead until smooth.
Now add the rest of the ingredients.
Knead again until there are no lumps. Shape into small cutlets.
Put a spoon of butter on an iron griddle or in a frying pan.
Now shallow fry the cutlets until slightly golden.
Alternatively, bake them in a moderate oven until lightly browned.
Serve with mint chutney or tomato ketchup.

Caution

Do not deep fry as it may spoil the taste. It is best cooked on a griddle.

Variations

1. Vegan Variation: Replace the egg with a flaxseed meal or chickpea flour paste to bind the ingredients.
2. Spicy Variation: Increase the amount of green chilis or add red chili powder for a spicier kick.
3. Nut-Free Variation: Omit the nuts and substitute with roasted seeds like pumpkin or sunflower for the crunch.

Cooking Tips & Tricks

1. Soaking the saffron in warm milk not only extracts its vibrant color but also its aromatic flavor, which is crucial for this dish.

2. Ensure the potatoes are well-mashed without any lumps for a smooth texture in the cutlets.

3. Shallow frying on a griddle or in a pan helps in achieving a golden crust while keeping the inside moist and flavorful.

4. Adding the egg to the potato mixture acts as a binding agent, ensuring the cutlets do not fall apart during cooking.

Serving Suggestions

Bhutta Nawabi cutlets can be served with mint chutney or tomato ketchup for a refreshing contrast. A side of fresh salad or raita (yogurt dip) complements the richness of the cutlets, making for a well-rounded meal.

Cooking Techniques

Shallow frying on a griddle or in a pan is the recommended technique for cooking these cutlets, as it ensures even browning and cooking without making the dish too oily. Baking is a healthier alternative that also yields delicious results.

Ingredient Substitutions

1. Sweet potatoes can be used instead of regular potatoes for a different flavor profile and added nutritional benefits.

2. Almond flour or breadcrumbs can be used as a substitute for nuts, providing texture without the allergens.

Make Ahead Tips

The cutlet mixture can be prepared ahead of time and stored in the refrigerator for up to 2 days. Shape and cook the cutlets just before serving to ensure they are fresh and crispy.

Presentation Ideas

Serve the cutlets on a platter garnished with fresh coriander leaves and pomegranate seeds. A drizzle of mint chutney or a dollop of yogurt on top can add color and enhance the flavors.

Pairing Recommendations

Bhutta Nawabi pairs well with a light, crisp white wine or a refreshing mint mojito. For a non-alcoholic option, a spiced buttermilk or a mango lassi complements the flavors beautifully.

Storage and Reheating Instructions

Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat or in the oven until heated through. Avoid microwaving, as it may make the cutlets soggy.

Nutrition Information

Calories per serving

A single serving of Bhutta Nawabi contains approximately 250-300 calories, making it a moderately calorie-dense dish. The exact count may vary based on the size of the servings and the amount of cooking fat used.

Carbohydrates

A serving of Bhutta Nawabi is a good source of carbohydrates, primarily from potatoes and corn, providing the energy needed for daily activities. The carbohydrates present are complex, ensuring a slow and steady release of energy.

Fats

The fats in this dish come from the nuts and the cooking medium (butter or oil). These are healthy fats, essential for brain health and maintaining cell integrity. Moderation is key to enjoying the dish's benefits without overindulgence.

Proteins

Proteins in Bhutta Nawabi are primarily derived from the egg, providing essential amino acids necessary for muscle repair and growth. The nuts also contribute to the protein content, making this dish a good vegetarian protein source.

Vitamins and minerals

This dish is rich in vitamins and minerals, thanks to its diverse ingredients. Potatoes and corn are good sources of Vitamin C and B-complex vitamins, while nuts provide Vitamin E, magnesium, and zinc. Saffron adds a touch of antioxidants, known for their health benefits.

Alergens

The primary allergens in this dish include nuts and eggs. Those with allergies to these ingredients should exercise caution or seek alternative recipes.

Summary

Bhutta Nawabi is a balanced dish, offering a good mix of carbohydrates, proteins, and healthy fats, along with essential vitamins and minerals. It's a flavorful way to enjoy a variety of nutrients while indulging in the luxury of royal Indian cuisine.

Summary

Bhutta Nawabi is a flavorful and nutritious dish that brings a touch of royal Indian cuisine to your table. With its rich history, versatile ingredients, and balanced nutrition profile, it's a delightful way to enjoy a meal that is both indulgent and wholesome. Whether served as a snack or part of a larger meal, it's sure to impress with its unique flavors and textures.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Bhutta Nawabi. It was a warm summer day, and I was rummaging through an old chest of recipe cards that I had collected over the years. As I flipped through the yellowed pages, my eyes landed on a card that was written in beautiful calligraphy. The title read "Bhutta Nawabi" and my interest was immediately piqued.

I had never heard of this dish before, but the ingredients listed on the card sounded intriguing. Corn kernels, cashew nuts, cream, and a blend of aromatic spices. It sounded like a dish fit for royalty. I knew that I had to try making it myself.

I decided to reach out to my friend, Mrs. Sharma, who was known for her culinary skills. I asked her if she had ever heard of Bhutta Nawabi and if she could help me with the recipe. To my delight, she not only knew about the dish but also had a family recipe that had been passed down for generations.

Mrs. Sharma invited me over to her house, and together we set out to make the Bhutta Nawabi. She showed me how to cook the corn kernels in a creamy sauce made with cashew nuts, cardamom, cinnamon, and a hint of saffron. The aroma that filled her kitchen was intoxicating, and I couldn't wait to taste the final dish.

As we sat down to eat, I took my first bite of the Bhutta Nawabi. The flavors exploded in my mouth, and I was transported to a world of rich, indulgent spices. The sweetness of the corn, the creaminess of the sauce, and the crunch of the cashew nuts all worked together harmoniously. It was unlike anything I had ever tasted before.

I knew that I had stumbled upon something truly special, and I was determined to learn more about the origins of this dish. Mrs. Sharma told me that Bhutta Nawabi was a traditional recipe from the royal kitchens of Lucknow, where it was often served to nobility and dignitaries.

I was fascinated by the history behind the dish and I wanted to make it a part of my own culinary repertoire. I spent the next few weeks perfecting the recipe, tweaking the spices and ingredients to suit my own taste. And soon, Bhutta Nawabi became a staple in my kitchen, a dish that I would proudly serve to my family and friends.

Over the years, I have shared the recipe with anyone who was willing to listen. I have taught it to my grandchildren, passing down the tradition of Bhutta Nawabi to the next generation. And every time I make it, I am reminded of that warm summer day when curiosity led me to discover a dish fit for royalty.