Women

Prawns Makhani

November 4, 2016
PMT

Prawns can be a versatile ingredient and with proper experimentation it can create wonders. Here is a delicious outcome of such innovation. Blended with smooth and silky Makhani gravy the taste is absolutely lipsmacking……

prawns-makhani

Ingredients:

  • Prawns large –½ Kilogram (cleaned, washed and drained)
  • Ginger Garlic paste – 1 teaspoon
  • Oil – 1 tablespoon
  • Salt- As per taste
  • Red Chili Powder – 1 tablespoon
  • Garam masala Powder- 1/4 teaspoon
  • Yogurt – 150 gms
  • Hot chili garlic sauce – 1 ½ teaspoon
  • Tomato paste /Tomato puree – 2 tablespoons/ 1 cup
  • Red food colour – few drops
  • Cumin powder – ½ teaspoon
  • Sugar – ½ teaspoon
  • Cashewnuts – 8-10 nos.
  • Fried onions – 1 tablespoon /1/4 cup
  • KasooriMethi/ dried fenugreek leaves – ½ teaspoon
  • Butter – 80 gms
  • Cooking cream / whole milk – ½ cup
  • Coriander leaves/Cilantro – for garnish

 Method:

Marinate the prawns with ginger garlic paste, salt, red chilli powder, garam masala powder, yogurt, red food colour and oil.

Set aside for ½ an hour at least. Transfer into a pot and cook on medium low flame for 10-15 minutes or 75% cooked. Switch off the flame.

Make a paste out of cashewnuts, fried onions, tomato paste/puree, chilli garlic sauce, cumin powder, sugar and kasoorimethi. Add some water if required.

In another pot heat the butter and add the prepared paste and sauté well until the butter oozes out. Add ½ to ¾ cup water and let the gravy cook for a couple of minutes. Add the cooked prawns along with its gravy and cook for a few more minutes. Add in the cream/milk and simmer until the gravy thickens. Garnish with coriander leaves and serve hot with rice or paratha…….

By Hamida Abid