Shabnam Curry Recipe | Mix Veg Curry

Shabnam Curry is a mix of green vegetables along with Paneer, I’ve taken French beans, Green peas and cooked it with Paneer. You can add or subtract vegetables as per you liking.

Preparing Paneer with mix vegetables makes this recipe a fit between the regular Curry and special curries.

This Shabnam Curry goes well with Naan or Pulao.

Follow the steps by step instructions to prepare this Curry at home, I’m sure you will love it.

Preparation Time: 10 Minutes

Cooking Time:  20 Minutes

Serving: 4

Ingredients Quantity
Paneer 200 gram
French Beans, chopped 1/2 cup
Green Peas 1/2 cup
Onion 2
Tomato 2
Cashew nuts 1/4 cup
Kalonji/ Nigella seeds 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Ginger-garlic paste 1 teaspoon
Red chilly powder 1 teaspoon
Garam masala powder  1/2 teaspoon
Turmeric powder 1/2 teaspoon
Salt to taste
Mustard oil 4 tablespoon
Curd 1 cup
Fenugreek leaves/ kasoori methi 1 teaspoon
Cardamom green  (crushed) 2
Cloves(crushed) 2
Coriander leaves for garnish


1. Take onions in a grinder, and grind it to make fine paste.

2. Puree tomatoes. Strain puree tomato and keep it aside.

3. Combine cashew nuts and curd in a grinder and grind it to make paste. Heat the wok with oil.

4. Temper with nigella seeds and cumin seeds.

5. Add ground onion paste into the wok. Cook it on medium flame for one minutes. Add ginger-garlic paste, red chilly powder, garam masala powder and turmeric powder in the wok. Cook the spices on low flame till oil shows separately.

6.  Add in salt and tomato puree. Cook the spices for another 2-3 minutes on medium flame.

7. Add in fen ugreek leaves and crushed cardamom green and cloves.

8. Heat another pan 1 tablespoon oil and fry chopped French beans and green peas. Fry for 2-3 minutes on medium flame.

9. Add fried beans and green peas into the wok with a glass of water. Add Curd and cashew nuts paste. Cook covered on medium flame for 5 minutes till veggies are cooked properly.

10. Then add cubed paneer and cook covered for another 1 minute. Switch off the flame, garnish with coriander leaves, serve hot with naan, chapatti and rice.

11. Enjoy!!

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