Shabnam Curry Recipe

Name: Shabnam Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 150 g mushrooms; 150 g green peas; 2 medium onions (grated); 2 medium tomatoes (grated); 1 teaspoon ginger paste; 1 teaspoon garlic paste; 1 teaspoon dhaniya powder; 3 tablespoons oil; 20 cashew nuts, ground to a paste; 1 teaspoon red chili powder; salt; 1/2 teaspoon garam masala powder; 1/2 teaspoon turmeric

Servings: persons

150 g mushrooms
150 g green peas
2 medium onions (grated)
2 medium tomatoes (grated)
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon dhaniya powder
3 tablespoons oil
20 cashew nuts, ground to a paste
1 teaspoon red chili powder
salt
1/2 teaspoon garam masala powder
1/2 teaspoon turmeric

1
Cut mushrooms into quarters.
2
Heat oil and add onions.
3
Saute till brown.
4
Mix ginger and garlic pastes in water.
5
Add it to the onions.
6
Let water evaporate.
7
Add turmeric powder, red chilli powder and dhaniya powder.
8
Saute well.
9
Add grated tomatoes and saute till oil separates.
10
Add fresh mushrooms and greenpeas.
11
Mix with the masala and add salt.
12
Fry well.
13
Add 3/4th cup water and cook by covering with a lid.
14
When done, add garam masala and cashew paste.
15
Cook covered for 5 minutes on low heat.
16
Garnish with chopped corriander (cilantro) and serve hot with roti.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 150 g mushrooms, 150 g green peas, 2 medium onions (grated), 2 medium tomatoes (grated), and more.

Yes, Shabnam Curry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shabnam Curry

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