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Makhani jhinga

Farrukh Aziz


  1. 500 gms Prawns (cleaned and deveined)
  2. 2 tbsps Cashew paste
  3. 2 tbsps Coconut paste (I used coconut powder to make a paste)
  4. 1 cup Curd
  5. 2 inches Cinnamon stick
  6. 4 - 5 cardamom Green
  7. 1 tsp Garam masala powder
  8. 1 tsp White pepper powder
  9. 1 tbsp Lemon juice
  10. Salt as per taste
  11. ½ tsp Black pepper powder
  12. 1 tsp Sugar
  13. 50 gms Butter


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    Marinate the prawns with lemon juice, little salt and black pepper powder for 30 minutes

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    In a pan heat half of the butter, add prawns and sauté till its light pink, remove and keep it aside

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    In a same pan heat remaining butter, add cinnamon and cardamom, fry for a minute

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    Add cashew paste and coconut paste, sauté for a minute

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    Lower the flame and gradually add whisked curd and stir till mixed well

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    Add prawns, garam masala powder, white pepper powder, salt, cook for few minutes

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    Finally add sugar and simmer for 2-3 minutes till gravy is thick

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    Makhani  Jhinga is ready to be served…Enjoy

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