SHABNAM CURRY
Steps:
- Cut mushrooms into quarters. , Heat oil and add onions. Saute till brown. , Mix the ginger and garlic pastes in water and add it to the onions. , Let the water evaporate. , Add turmeric, red chilli powder and dhaniya powder. Saute well. , Add grated tomatoes and saute till oil separates. , Add the fresh mushrooms and peas. , Mix with the masala and add salt. , Fry well. , Add 3/4 cup water. , Allow it to cook after covering with a lid. , When done, add garam masala and cashew paste. , Cook covered for 5 mins on low heat. , Garnish with cilantro and serve hot with roti. ,
Nutrition Facts : Calories 240, Fat 9 grams, Fiber 2 grams, Protein 4 grams
SHABNAM CURRY RECIPE - MUGHLAI STYLE MUSHROOM AND PEAS GRAVY
Shabnam Curry is a creamy dish from the Mughlai Cuisine. Mushroom here is the star ingredient. A combination of mushrooms and peas cooked in a nutty cashew nut gravy, this curry gets its rich deep colour from the addition of fried onion paste into the base of the curry. Although the authentic dish calls for mushrooms and peas, you can choose to add any vegetables/meat that you may like. Serve this Shabnam Curry Recipe along with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices or Pudina Lahsun Laccha Paratha and Beetroot, Carrot & Cucumber Salad with Peanuts Recipe and Pudina & Dhaniya Raita Recipe for a wholesome Weekend Meal. Take a look at some more Mughlai Recipes, which you can make for your House Party Meals: Mughlai Dum Arbi Recipe Mughlai Keema Paratha Recipe Mughlai Aloo Matar Gobi Recipe
Provided by Varsha Chhabria
Time 30m
Yield Makes: 3 Servings
Number Of Ingredients 14
Steps:
- To begin making the Shabnam Curry Recipe, we will first cook the mushrooms.
- In a pan heat oil on medium heat, add the mushroom quarters, sprinkle a pinch of salt and saute for 6-8 minutes or until the mushrooms have cooked well.
- *For cooking the peas:
- In a pressure cooker, combine the peas with 1/4 cup of water and pressure cook for one whistle and turn off the flame.
- Release the pressure immediately and drain the peas. Set aside.
- *For the Fried Onions:
- In a kadai, heat oil on medium flame, add the sliced onions and fry till they turn into a deep brown colour.
- Make sure you stir this continuously, so that the onions don't burn. This frying process will take about 8-10 minutes.
- Once you achieve the dark brown colour. Turn off the flame and allow the onions to cool.
- Once cooled, transfer to a mixer jar and grind to a paste using very little water.
- Grind the cashew nuts and milk into a fine paste.
- *To make the gravy
- In a kadai, heat oil on medium flame, add ginger - garlic and saute for a couple of minutes, till the raw smell goes away.
- Next reduce the flame and add the spice powders - red chilli powder, cumin powder, coriander powder, and garam masala powder, mix well.
- Quickly add in the tomato puree and cashew paste, cook for 3-4 minutes. At this stage add in the fried onion paste and give it a good stir.
- Cover and cook for 2 minutes. After 2 minutes, up the heat, add the mushrooms, peas, 1/3 cup of water and allow the Shabnam Curry to come to a rolling boil
- Stir it well. Adjust the consistency of the gravy. Garnish with coriander leaves.
- Serve this Shabnam Curry Recipe along with Dhaba Style Spicy Ghee Rice Recipe Made From Whole Spices or Pudina Lahsun Laccha Paratha and Beetroot, Carrot & Cucumber Salad with Peanuts Recipe and Pudina & Dhaniya Raita Recipe for a wholesome Weekend Meal.
SHABNAM CURRY
Make and share this Shabnam Curry recipe from Food.com.
Provided by Charishma_Ramchanda
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut mushrooms into quarters.
- Heat oil and add onions.
- Saute till brown.
- Mix ginger and garlic pastes in water.
- Add it to the onions.
- Let water evaporate.
- Add turmeric powder, red chilli powder and dhaniya powder.
- Saute well.
- Add grated tomatoes and saute till oil separates.
- Add fresh mushrooms and greenpeas.
- Mix with the masala and add salt.
- Fry well.
- Add 3/4th cup water and cook by covering with a lid.
- When done, add garam masala and cashew paste.
- Cook covered for 5 minutes on low heat.
- Garnish with chopped corriander (cilantro) and serve hot with roti.
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