Shabnam Curry

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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  • 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.