1

To begin making the Shabnam Curry Recipe, we will first cook the mushrooms. 

2

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: 

1

In a pressure cooker, combine the peas with 1/4 cup of water and pressure cook for one whistle and turn off the flame. 

2

Release the pressure immediately and drain the peas. Set aside. 

*For the Fried Onions:

1

In a kadai, heat oil on medium flame, add the sliced onions and fry till they turn into a deep brown colour.

2

Make sure you stir this continuously, so that the onions don't burn. This frying process will take about 8-10 minutes. 

3

Once you achieve the dark brown colour. Turn off the flame and allow the onions to cool. 

4

Once cooled, transfer to a mixer jar and grind to a paste using very little water. 

5

Grind the cashew nuts and milk into a fine paste.

*To make the gravy

1

In a kadai, heat oil on medium flame, add ginger - garlic and saute for a couple of minutes, till the raw smell goes away. 

2

Next reduce the flame and add the spice powders - red chilli powder, cumin powder, coriander powder, and garam masala powder, mix well. 

3

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. 

4

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

5

Stir it well. Adjust the consistency of the gravy.  Garnish with coriander leaves. 

6

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.