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.