History and Origin of Shabnam Curry
Curry is an iconic dish from South Asian cuisine, characterized by its intense flavor and variety of spices. Shabnam Curry is a popular variant that stands out for its use of fresh ingredients like mushrooms and green peas, combined with a special blend of spices and aromatic pastes. Its name comes from the word "Shabnam," which in some South Asian languages means "dew," reflecting the freshness and delicacy of the dish.
In Latin America, this type of preparation with spices is usually known simply as "curry," although the ingredients and names may vary in each country. For example, in Mexico or Colombia, the terms "curry stew" or "curry braise" are used to refer to similar recipes that integrate vegetables and spices in a thick sauce. In countries like Peru or Argentina, although curry is not traditional, Asian influence has led to variants that incorporate similar flavors.
Curry, in general, originates from India, where it is a fundamental part of daily gastronomy. From there, it spread to different parts of the world, adapting to local ingredients and diverse palates, which explains the great variety of recipes we find today.
How to Prepare Shabnam Curry
Shabnam Curry is a delicious and flavorful dish, ideal for those who enjoy preparations rich in spices with a fresh touch. Below, we show you how to prepare it step by step using simple ingredients and techniques that highlight its traditional essence.
Ingredients: Mushrooms, Green Peas, Onions, Tomatoes, Ginger Paste, Garlic Paste, Coriander Powder, Oil, Cashew Nuts, Red Chili Powder, Salt, Garam Masala Powder, Turmeric.
Steps:
Cut the mushrooms into quarters.
Heat oil and add onions.
Sauté until golden brown.
Mix ginger and garlic paste in water.
Add to the onions.
Let the water evaporate.
Add turmeric powder, red chili powder, and dhaniya powder.
Sauté well.
Add grated tomatoes and sauté until the oil separates.
Add fresh mushrooms and peas.
Mix with the masala and add salt.
Fry well.
Add 3/4 cup of water and cook covered.
When ready, add garam masala and cashew paste.
Cook covered for 5 minutes on low heat.
Garnish with chopped cilantro and serve hot with roti.
