rich creamy mushroom curry with sweet corns and peas
Recipe by rashmi agrawal of Pune, IN
“Shabnam Curry” is a mughlai main dish, with creamy richness of cashews and goodness of mushrooms and peas, Sweetcorn is optional here. I simply did some omissions to the recipe to suit our palate. I added a less of kaju paste due to our unfriendliness with the nutty sweetness in curries. I removed cloves and cardamom too. If you like, you can crush 2 cloves and sprinkle over the curry just a min before removing it from flame. Add whole cardamom while sautéing the onions.
The curry had a rustic brown color which was compelling me a lot, and after adding the cashew paste, the color turned to light orange-brown. I suggest to add a spoonful cashew paste first, stir and check the color (if only, you are eating through the eyes first, and really value the color of the dish).
You can simply skip the sweet corn if not wish to have it.