Almond Pistachio Saffron Curry Sauce


1/2 Cup raw unblanched almonds
1/2 Cup shelled, unsalted raw pistachio nuts
2 Tbsp butter or mild vegetable oil
1 large sweet 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, and ground
1/2 tsp Cayenne Pepper
1 pinch Nutmeg
1/2 tsp Saffron threads, soaked in 2 Tbsp hot water
2 Cups heavy cream
3/4 tsp Salt, or to taste


Heat a heavy 10-inch skillet over medium heat. Add raw almonds and pistachios and cook 8 to 10 minutes, stirring often. Let cool 5 minutes. Place in a food processor or heavy-duty blender and process until nuts are powdered. Set aside.

In a medium saucepan, heat butter over medium-high heat. Saute sweet onion until lightly browned. Add coriander, mace, white pepper, cardamom, cayenne pepper, and nutmeg. Cook about 1 minute, until fragrant. Continuing to stir, add saffron, cream, salt, and powdered nuts and bring to a boil. Lower heat and simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, about 12 to 15 minutes.