Shabnam curry

Shabnam curry is a restaurant style Indian dish of mixed vegetables simmered in tomato and yoghurt based gravy which makes this dish rich and creamy. Addition of nigella seeds and dried fenugreek makes this dish super fragrant which explains the distinctive name of this curry.


This vibrant curry is saucy, spicy, tangy and mildly sweet all at the same time. Such a flavour bomb!
And so so easy to make. Perfect for weekday meals when you are craving for something different but at the same time doesn't require too much effort and time to cook. I often make Matar Paneer, Chana masala and Dal mooli too for weekday meals to break the monotony of regular sabzis.

This curry goes well with chapati, naan and tandoori roti. It tastes equally good with rice too. What I love abut this dish is you can add whichever vegetables you have in your fridge. I have added corn, carrots, cauliflower and peas. You can go ahead and add other veggies like broccoli, peas, mushrooms, babycorn, bell peppers etc.



Creamy, spicy, tangy and mildly sweet Shabnam curry cooked in tomato and yoghurt sauce.

Type: Main course
Diet: Vegetarian
Serving : 4-5 people

Ingredients

2 Tbsp oil
1/2 tsp nigella seeds
1/2 tsp cumin seeds
2 whole dried bay leaf
1 medium finely chopped onion
2 big pureed tomatoes
1 chopped green chilli
1/4th tsp turmeric powder
1/2 tsp red chilli powder
1 tsp coriander powder
1/4th tsp garam masala
1/2 Tsp sugar
1 Tsp dried fenugreek leaves
Salt to taste
3/4 th cup yogurt (room temp)
1 tsp cornflour
1/2 cup corn
1/2 chopped carrot
1/2 chopped french beans
1 cup chopped cauliflower

Method

Boil all the vegetables in salted water till al dente (slight bite)

In a deep dish pan or kadhai, heat oil and add cumin and nigella seeds. Once they crackle, add bay leaves.

Immediately add chopped onions and cook till slightly golden brown.

Next, add puree tomatoes and chopped green chilli. Season with turmeric and salt. Cover with a lid and cook will tomatoes are cooked and leave out oil.

Now add in coriander powder,red chilli powder, sugar and garam masala and cook further for 5 minutes.

Beat yogurt and cornflour together and make sure its absolutely smooth and cornflour is mixed through.

Add this yogurt mixture along with one cup of water and with a help of spoon stir continuously till boil comes. (If you stop stirring, yogurt will split).

Now add boiled vegetables and mix everything properly. Cook further for 5-10 minutes on low heat.

Add more water if curry becomes too thick.

Taste and adjust salt and spices.

Lastly, finish with crushed dried fenugreek leaves.

Serve hot with chapatis and raw onion on the side.



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