Shabnam Curry

Name: Shabnam Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 400 g mushroom (button mushrooms, cleaned and halved); 2 pcs onion (medium, finely chopped); 3 pcs tomato (medium, finely chopped or pureed); 1 inch ginger (grated); 5 pcs garlic (cloves, minced); 1 pcs green chili (slit); 2 tbsp oil; 0.5 tsp cumin seeds; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 1 cup water; 0.25 cup yogurt (plain, whisked); 2 tbsp cilantro (chopped, for garnish)

RATING

4.5/5(78)

TASTE SCORE

8/10

A rich North Indian style mushroom curry with onions, tomatoes, ginger, garlic, and warm spices. The mushrooms stay juicy while the smooth masala turns into a comforting, lightly spiced gravy that pairs well with roti or jeera rice.

PREP

15m

COOK

25m

SERVES

1 KATORI

151 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prepare the vegetables.
1.Clean the mushrooms and cut larger ones in half.
2.Finely chop the onions and tomatoes.
3.Grate the ginger, mince the garlic, and slit the green chili.
saute · ~5 min
Cook the mushrooms.
Heat 1 tbsp oil in a pan over medium-high heat. Add the mushrooms and cook for 4 to 5 minutes until they lose their raw moisture and lightly color. Remove and keep aside.
TIPDo not overcrowd the pan or the mushrooms will steam instead of browning.
temper · ~1 min
Start the masala base.
Heat the remaining 1 tbsp oil in the same pan. Add cumin seeds and let them crackle for a few seconds.
saute · ~7 min
Cook the onion mixture.
1.Add the chopped onions and cook until light golden, 5 to 6 minutes.
2.Add ginger, garlic, and green chili.
3.Sauté for 1 minute until the raw smell disappears.
saute · ~6 min
Build the gravy masala.
1.Add the tomatoes and cook until soft and pulpy, 4 to 5 minutes.
2.Add turmeric powder, red chili powder, coriander powder, and salt.
3.Mix well and cook until the masala looks thick and glossy.
TIPCook the tomatoes well so the gravy tastes rounded and not sharp.
mix · ~2 min
Add the yogurt.
Lower the heat and stir in the whisked yogurt a little at a time, mixing continuously so it blends smoothly into the masala.
TIPKeep the heat low while adding yogurt to prevent splitting.
simmer · ~6 min
Finish the curry.
Add water and bring the gravy to a gentle simmer. Return the mushrooms to the pan, add garam masala, and cook uncovered for 5 to 6 minutes until the curry thickens lightly and the mushrooms turn tender.
garnish
Garnish with cilantro.
serve
Serve hot.
Serve Shabnam Curry hot with roti, naan, or jeera rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Brown the mushrooms in a single layer so they sear and stay meaty instead of releasing too much water.
2
Cook the onion-tomato masala until oil starts to separate slightly; that is the cue the gravy will taste deep and rounded.
3
Whisk the yogurt well and bring it close to room temperature before adding, which helps it blend without curdling.
4
Add the yogurt on low heat and stir constantly; if the pan is too hot, the gravy can split.
5
If the curry thickens too much after the mushrooms go back in, loosen it with a few spoonfuls of hot water rather than cold.
6
This curry tastes even better after a short rest, as the mushrooms absorb the masala and the spice notes settle.
7
Store leftovers refrigerated for up to 2 days and reheat gently to keep the yogurt-based gravy smooth.