Shabnam Curry
Experience the rich and velvety flavors of Shabnam Curry, a sumptuous North Indian dish that combines tender mushrooms and sweet green peas in a luscious, spiced tomato and cashew-based gravy. Infused with aromatic cumin, turmeric, and garam masala, this creamy curry is elevated by the addition of yogurt, heavy cream, and dried fenugreek leaves (kasuri methi) for a truly indulgent taste. Perfectly balanced and irresistibly flavorful, Shabnam Curry is a hearty vegetarian delight that pairs beautifully with naan, roti, or basmati rice. Whether you're hosting a dinner party or elevating your weeknight meals, this recipe promises a restaurant-quality experience at home. Keywords: Shabnam Curry, creamy mushroom curry, vegetarian curry, Indian curry recipe, mushrooms and peas curry.
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Recipe Information
Ingredients
- 200 grams Mushrooms
- 100 grams Green peas (fresh or frozen)
- 1 large Onion
- 2 medium Tomatoes
- 15 pieces Cashews
- 1 teaspoon Ginger-garlic paste
- 3 tablespoons Yogurt
- 2 tablespoons Heavy cream
- 3 tablespoons Vegetable oil or ghee
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 teaspoon Kashmiri red chili powder
- 0.5 teaspoon Garam masala
- 1 teaspoon Kasuri methi (dried fenugreek leaves)
- 1 teaspoon Salt
- 1 cup Water
- 2 tablespoons Fresh cilantro (optional for garnish)
Instructions
Wash the mushrooms thoroughly and cut them into quarters. If using fresh peas, blanch them in hot water for 5 minutes and set aside. If using frozen peas, keep them ready for later use.
Soak the cashews in warm water for 10 minutes. Grind them into a smooth paste using 2 tablespoons of water.
Finely chop the onion and blend the tomatoes into a smooth puree. Set both aside.
Heat oil or ghee in a deep pan over medium heat. Add cumin seeds and let them crackle.
Add the chopped onion and sauté until golden brown.
Stir in the ginger-garlic paste and cook for another minute until the raw smell disappears.
Add the tomato puree and cook for 5-7 minutes, stirring occasionally, until the oil begins to separate from the mixture.
Lower the heat and mix in the turmeric powder, coriander powder, Kashmiri red chili powder, and salt. Sauté for a minute.
Add the mushrooms and green peas to the pan. Stir well to coat them with the spices.
Whisk the yogurt to make it smooth and gradually add it to the pan, stirring constantly to prevent curdling.
Pour in 1 cup of water and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for 10 minutes until the mushrooms and peas are cooked through.
Stir in the cashew paste, garam masala, and crushed kasuri methi. Let the curry simmer for another 2-3 minutes.
Finally, drizzle the heavy cream and mix gently. Turn off the heat.
Garnish with fresh cilantro, if desired, and serve hot with naan, roti, or steamed rice.
Nutrition Facts
Calories |
228 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 3.7 g | 19% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 9 mg | 3% | |
| Sodium | 507 mg | 22% | |
| Total Carbohydrate | 16.6 g | 6% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.2 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 538 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
