Shabnam Curry Recipe - Mughlai Style Mushroom And Peas Gravy
A combination of mushrooms and peas cooked in a nutty cashew nut gravy, Shabnam Curry Recipe is a Mughlai style mushroom curry. Serve it along with ghee rice or phulkas for a simple weekday dinner.
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:
10 M
20 M
30 M
3 Servings
Ingredients
- 1 teaspoon Oil , to saute mushrooms
- 1 tablespoon Oil , to fry onions
- 1 teaspoon Oil , for gravy
- 1 inch Ginger , pounded
- 8 Garlic , pounded
- 1/2 cup Green peas (Matar) , fresh or frozen
- 400 grams Button mushrooms , cut into quarters
- 2 Onions , sliced
- 3 Tomatoes , ground into a puree
- 6 Cashew nuts , soaked in 1 tablespoon milk
- 2 teaspoons Red Chilli powder
- 1 teaspoon Cumin powder (Jeera)
- 2 teaspoons Coriander Powder (Dhania)
- 1 teaspoon Garam masala powder
How to make Shabnam Curry Recipe - Mughlai Style Mushroom And Peas Gravy
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 Recipe - Mughlai Style Mushroom And Peas Gravy is part of the Indian Curry And Gravy Recipe Contest
