Shabnam Curry Recipes

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. ,

SHABNAM CURRY

Steps:

• Peel and boil potatoes in boiled water until tender.
• Heat oil in a pan. saute chopped onions , 1 chopped tomato,ginger-garlic paste.grind into a fine paste.
• Heat oil in a pan.Add remaining chopped tomatoes and salt. stir fry for 5 mins until tomatoes are tender,pulpy and oil has separated from the mix.
• Add coriander powder, red chilly powder,turmeric powder and fry fro a minute. Add boiled green peas,mushrooms and stir fry on medium heat for 5 minutes.
• Add onion paste,boiled potatoes and bring it to boil. cook on low flame for 5 minutes stirring now and then.
• Add cashew nut paste and garam masala powder and simmer for another 3 mins stirring often. Turn off the heat.
• Garnish with coriander leaves. Serve with roti.

SHABNAM CURRY RECIPE - MUGHLAI STYLE MUSHROOM AND PEAS GRAVY

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

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.