Ingredients for Shabnam Curry
- 250g mushrooms
- Green Peas
- 1 large onion
- 250g grated tomatoes
- Ginger Paste
- Garlic Paste
- 1 teaspoon coriander powder
- 2 tablespoons oil
- Cashew Nuts
- Red Chili Powder
- Salt to taste (approx. 1 teaspoon)
- Garam Masala Powder
- Turmeric
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How to Make Shabnam Curry
- Cut 250g mushrooms into quarters.
- Heat 2 tablespoons of oil in a pan or pot over medium heat. Add 1 large chopped onion.
- Sauté the onions until golden brown, about 5-7 minutes.
- In a small bowl, mix 1 tablespoon of ginger paste and 1 tablespoon of garlic paste with 2 tablespoons of water to create a smooth paste.
- Add the ginger-garlic paste to the onions and stir well.
- Cook for 2-3 minutes, or until the water has evaporated.
- Add 1 teaspoon turmeric powder, 1/2 teaspoon red chili powder (adjust to your spice preference), and 1 teaspoon coriander powder.
- Sauté well for about 1 minute, stirring constantly to prevent burning.
- Add 250g grated tomatoes and sauté until the oil separates from the mixture, about 5-7 minutes.
- Add the quartered mushrooms and 100g frozen green peas.
- Mix well with the masala and add salt to taste (about 1 teaspoon or to preference).
- Fry for another 3-4 minutes, stirring occasionally.
- Add 3/4 cup (180ml) of water, bring to a simmer, then cover and cook for 10-12 minutes, or until the mushrooms are tender.
- Once cooked, stir in 1 teaspoon garam masala and 2 tablespoons of cashew paste (made by blending soaked cashews).
- Cover and cook on low heat for 5 minutes to allow the flavors to meld.
- Garnish with freshly chopped coriander leaves and serve hot with roti or naan bread.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
20g
Fat
4g
Carbs
3g
