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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
Prepare the White Gravy Paste
Sauté Aromatics
Cook the Gravy Base
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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.
This mughlai recipe takes 50 minutes to prepare and yields 4 servings. At 368.55 calories per serving with 11.99g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Add Vegetables and Simmer
Finish and Garnish
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.
Substitute the cashews with an equal amount of soaked melon seeds (magaz) or poppy seeds (khus khus) to achieve a similar creamy texture.
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.
Paneer, peas, and curd provide a good amount of protein, which is essential for muscle repair, building tissues, and overall body function.
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.
The use of curd (yogurt) introduces probiotics into the dish, which can help promote a healthy gut microbiome and improve digestion.
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.
Shabnam Curry is a rich and indulgent dish due to the use of ghee, cream, and cashews, making it higher in calories and fats. However, it also provides protein from paneer and peas, and vitamins from mushrooms. It's best enjoyed in moderation as part of a balanced diet, perhaps for special occasions.
Yes, you can prepare the curry a day in advance. Store it in an airtight container in the refrigerator. The flavors often meld and taste even better the next day. Reheat gently on the stovetop, adding a splash of water or milk to adjust the consistency as it will thicken upon cooling.
The most common reason for a curdled gravy is adding cold or un-whisked curd to a hot pan. To prevent this, always use well-whisked, room-temperature curd and add it on the lowest possible heat while stirring continuously until it's fully incorporated.
This creamy curry pairs beautifully with Indian breads like Butter Naan, Garlic Naan, or Lachha Paratha. It also goes well with aromatic rice dishes like Jeera Rice or a simple Pea Pulao.
While mushrooms and peas are traditional for Shabnam Curry, you can certainly add other vegetables like baby corn, diced carrots, or bell peppers. Add them along with the mushrooms and adjust the cooking time accordingly.