Shabnam Curry Recipe – Mughlai Mushroom And Peas Gravy by Archana’s Kitchen
To get started making the Shabnam Curry Recipe, we will first cook the mushrooms.
In a pan warmth oil on medium heat, add the mushroom quarters, sprinkle a pinch of salt and saute for 6-8 minutes or until finally the mushrooms have cooked nicely.
*For cooking the peas:
In a tension cooker, incorporate the peas with 1/4 cup of drinking water and strain cook dinner for a person whistle and turn off the flame.
Release the force right away and drain the peas. Set aside.
*For the Fried Onions:
In a kadai, warmth oil on medium flame, add the sliced onions and fry until they turn into a deep brown colour.
Make guaranteed you stir this repeatedly, so that the onions do not burn up. This frying process will take about 8-10 minutes.
After you reach the darkish brown color. Turn off the flame and permit the onions to awesome.
After cooled, transfer to a mixer jar and grind to a paste using very minimal water.
Grind the cashew nuts and milk into a good paste.
*To make the gravy
In a kadai, heat oil on medium flame, increase ginger – garlic and saute for a pair of minutes, till the raw smell goes absent.
Upcoming cut down the flame and increase the spice powders – red chilli powder, cumin powder, coriander powder, and garam masala powder, mix very well.
Rapidly add in the tomato puree and cashew paste, prepare dinner for 3-4 minutes. At this stage incorporate in the fried onion paste and give it a great stir.
Go over and cook dinner for 2 minutes. Soon after 2 minutes, up the warmth, insert the mushrooms, peas, 1/3 cup of h2o and allow the Shabnam Curry to arrive to a rolling boil
Stir it perfectly. Regulate the consistency of the gravy. Garnish with coriander leaves.
Serve this Shabnam Curry Recipe together with Dhaba Design Spicy Ghee Rice Recipe Manufactured 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.