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Almond Pistachio Saffron Curry Sauce Recipe

Makes 2 1/2 cups

Serve this smooth sauce on grilled meat or chicken breasts.


  • 1/2 cup raw unblanched almonds
  • 1/2 cup pistachio nuts shelled, unsalted raw
  • 2 tbsp butter or mild vegetable oil
  • 1 large onion, peeled and grated
  • 1/2 tsp ground coriander
  • 1/4 tsp mace
  • 1/2 tsp freshly ground white pepper
  • 2 green cardamom pods, husked, ground
  • 1/2 tsp cayenne pepper
  • 1 pn nutmeg
  • 1/2 tsp saffron threads soaked in 2 tablespoons hot water
  • 2 cups heavy cream
  • 3/4 tsp salt, or to taste


1. Combine almonds and pistachios in a 10-inch frying pan and dry-roast over medium heat for 8 to 10 minutes.
5. Place in a blender or a food processor and reduce to a powder.
6. Set aside.
7. Heat butter in a heavy 2-quart saucepan over medium-high heat.
8. Add onion and cook until lightly browned.
9. Stir in spices and cook until fragrant, about 1 minute.
10. Stir in saffron, cream, salt and powdered nuts.
11. Bring to a boil, stirring constantly.
12. Reduce heat and simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 12 to 15 minutes.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Nut / Almond
Nut / Pistachio
Cuisine:Asian / Indian
Dish:Spreads and Sauces

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