Shabnam Curry
A rich and creamy Mughlai dish featuring tender mushrooms and sweet green peas in a luxurious white gravy made from cashews, yogurt, and aromatic spices. A royal treat for a special dinner.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare the White Gravy Paste
- b.In a small pot, add the roughly chopped onions and 1 cup of water. Boil for 8-10 minutes until the onions are soft and translucent. Drain the water and let the onions cool completely.
- c.Drain the soaked cashews.
- d.Transfer the cooled boiled onions and drained cashews to a blender. Blend until you have a very smooth, fine paste. Add 1-2 tablespoons of water if needed to help with blending.
- 2
Step 2
- a.Sauté Aromatics
- b.Heat ghee in a heavy-bottomed pan or kadai over medium heat.
- c.Add the whole spices: bay leaf, cinnamon stick, cloves, and green cardamoms. Sauté for about 30 seconds until they become fragrant.
- d.Add the ginger-garlic paste and slit green chilies. Sauté for another minute until the raw aroma disappears.
- 3
Step 3
- a.Cook the Gravy Base
- b.Add the prepared onion-cashew paste to the pan. Cook on low-medium heat for 5-7 minutes, stirring frequently to prevent sticking. The paste will thicken and start to release ghee from the sides.
- c.Stir in the coriander powder and white pepper powder. Cook for one more minute.
- d.Reduce the heat to the lowest setting. Gradually add the whisked curd, stirring continuously and vigorously to prevent it from curdling. Cook for 2-3 minutes until you see specks of ghee separating at the edges.
- 4
Step 4
- a.Add Vegetables and Simmer
- b.Add the sliced mushrooms and green peas to the gravy. Sauté for 2-3 minutes, coating them well with the paste.
- c.Pour in 1 cup of water, add salt and sugar. Stir everything together.
- d.Bring the curry to a gentle simmer. Cover the pan and cook on low heat for 10-12 minutes, or until the mushrooms are tender and the gravy has reached your desired consistency.
- 5
Step 5
- a.Finish and Garnish
- b.Gently stir in the paneer cubes.
- c.Add the fresh cream, crushed kasuri methi, and garam masala. Mix gently to combine.
- d.Simmer on low heat for just 2 minutes. Do not boil the curry after adding the cream.
- e.Turn off the heat. Garnish with freshly chopped coriander leaves and serve hot.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For a perfectly white gravy, it's crucial to boil the onions rather than browning them.
- 2Always add whisked curd on the lowest heat while stirring constantly to ensure a smooth, non-grainy texture.
- 3Soaking cashews in hot water softens them, which is key to achieving a silky-smooth paste.
- 4For an even richer, more authentic Mughlai flavor, you can add 1 tablespoon of melon seeds (magaz) along with the cashews when making the paste.
- 5This curry thickens as it cools. Adjust the consistency with a splash of warm water or milk when reheating.
Adapt it for your goals.
Vegan Version
Replace ghee with a neutral oil, paneer with firm tofu or more mushrooms, curd with unsweetened plant-based yogurt, and fresh cream with cashew cream or coconut cream.
Nut Free VersionNut-Free Version
Substitute the cashews with an equal amount of soaked melon seeds (magaz) or poppy seeds (khus khus) to achieve a similar creamy texture.
Richer GravyRicher Gravy
For a more decadent curry, add 2 tablespoons of grated khoya (milk solids) along with the onion-cashew paste and cook until it melts into the gravy.
Why this is on our healthy list.
Rich in Protein
Paneer, peas, and curd provide a good amount of protein, which is essential for muscle repair, building tissues, and overall body function.
Source of Vitamins and Minerals
Mushrooms are a natural source of B vitamins and selenium, while green peas offer Vitamin K and manganese, contributing to better energy metabolism and bone health.
Supports Gut Health
The use of curd (yogurt) introduces probiotics into the dish, which can help promote a healthy gut microbiome and improve digestion.
Frequently asked questions
One serving of Shabnam Curry contains approximately 320-350 calories, depending on the amount of ghee and cream used. This estimate includes the paneer, mushrooms, peas, and the creamy gravy.