Shabnam Curry

Submitted by Charishma_Ramchandani

"It tastes nice and the name sounds cool!"

 

• Ready In: 40mins
• Ingredients: 13
• Serves: 6

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

directions

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.

Reviews

[GoKittenGo]

I have to edit my initial review -- as I've made this again. I've since learned (having finally stopped moving long enough to look this up - lol!) that dhaniya powder is coriander, and have to say that with it, this recipe is still positively fab, maybe even better! :) (I feel so silly for not looking it up sooner!)

 

[caroliyer]

My hubby in from India and he really liked this. He said it had a "sweet" flavor. Not sure where that came from!!

 

[Sangeetha]

Sorry Char, but somehow something went wrong. Usually all your recipes come out very well, but this was not up to my expectations. I do not know what went wrong. I did follow the recipe to the dot, and usually any curry gets a fantastic flavor when kaju is used, but somehow this did not come out well.

 

[alice Dave]

This is an absolute ten. I left out the mushrooms cause my husband is not a fan. It isn't difficult to make. It's practically like making any indian bhaji which is so simple once you get used to it, but the taste just stands out. The cashews give it a really rich flavor.