Time 50m Yield 3 Number Of Ingredients 14 Steps:
Peel and boil potatoes in boiled water until tender. Heat oil in a pan. saute chopped onions , 1 chopped tomato,ginger-garlic paste.grind into a fine paste. Heat oil in a pan.Add remaining chopped tomatoes and salt. stir fry for 5 mins until tomatoes are tender,pulpy and oil has separated from the mix. Add coriander powder, red chilly powder,turmeric powder and fry fro a minute. Add boiled green peas,mushrooms and stir fry on medium heat for 5 minutes. Add onion paste,boiled potatoes and bring it to boil. cook on low flame for 5 minutes stirring now and then. Add cashew nut paste and garam masala powder and simmer for another 3 mins stirring often. Turn off the heat. Garnish with coriander leaves. Serve with roti.
Time 30m Yield Makes: 3 Servings Number Of Ingredients 14 Steps:
To begin making the Shabnam Curry Recipe, we will first cook the mushrooms. In a pan heat oil on medium heat, add the mushroom quarters, sprinkle a pinch of salt and saute for 6-8 minutes or until the mushrooms have cooked well. *For cooking the peas: In a pressure cooker, combine the peas with 1/4 cup of water and pressure cook for one whistle and turn off the flame. Release the pressure immediately and drain the peas. Set aside. *For the Fried Onions: In a kadai, heat oil on medium flame, add the sliced onions and fry till they turn into a deep brown colour. Make sure you stir this continuously, so that the onions don’t burn. This frying process will take about 8-10 minutes. Once you achieve the dark brown colour. Turn off the flame and allow the onions to cool. Once cooled, transfer to a mixer jar and grind to a paste using very little water. Grind the cashew nuts and milk into a fine paste. *To make the gravy In a kadai, heat oil on medium flame, add ginger - garlic and saute for a couple of minutes, till the raw smell goes away. Next reduce the flame and add the spice powders - red chilli powder, cumin powder, coriander powder, and garam masala powder, mix well. Quickly add in the tomato puree and cashew paste, cook for 3-4 minutes. At this stage add in the fried onion paste and give it a good stir. Cover and cook for 2 minutes. After 2 minutes, up the heat, add the mushrooms, peas, 1/3 cup of water and allow the Shabnam Curry to come to a rolling boil Stir it well. Adjust the consistency of the gravy. Garnish with coriander leaves. Serve this Shabnam Curry Recipe along with Dhaba Style Spicy Ghee Rice Recipe Made 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.
Number Of Ingredients 1 Steps:
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. ,
Time 40m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Cut mushrooms into quarters. Heat oil and add onions. Saute till brown. Mix ginger and garlic pastes in water. Add it to the onions. Let water evaporate. Add turmeric powder, red chilli powder and dhaniya powder. Saute well. Add grated tomatoes and saute till oil separates. Add fresh mushrooms and greenpeas. Mix with the masala and add salt. Fry well. Add 3/4th cup water and cook by covering with a lid. When done, add garam masala and cashew paste. Cook covered for 5 minutes on low heat. Garnish with chopped corriander (cilantro) and serve hot with roti.
