Ingredients

• Mushrooms - 150 g
• 150 g green peas
• 2 medium-sized onions, grated
• 2 medium-sized tomatoes, grated, or 3/4th cup tomato puree
• 1 tsp garlic paste
• 1 tsp ginger paste
• 1 tbsp dhaniya powder
• 1/2 tsp turmeric
• 3 tbsp oil
• 20 cashews, ground to a paste
• 1/2 tsp garam masala powder
• 1 tsp red chilli powder
• salt to taste

How to Make Shabnam Curry

• 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.