Shabnam Curry Recipe Mughlai Style Mushroom And Peas Gravy

SHABNAM CURRY RECIPE - MUGHLAI STYLE MUSHROOM AND PEAS GRAVY

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.