Servings: 4
Equipment
- 1 Large pot for blanching
- 1 Blender or food processor
- 1 Heavy-bottomed pan
- 1 Food Grinder
Ingredients
For the Green Masala Paste
- 30 no spinach palak leaves, cleaned
- 1 small bunch coriander dhania leaves, cleaned
- 2 no green chilies hari mirch
- 1/4 cup water for grinding
For the Prawns
- 500 g prawns jhinga, deveined and shells removed
- 20 g Yellow butter
- 4-5 no large garlic cloves chopped
- 1 tsp salt
- 1/2 no Small red onion chopped (for garnish)
Instructions
Prepare the Green Paste
- Boil water in a large pot. Add spinach leaves and green chilies to boiling water.Blanch for 30-45 seconds until spinach wilts.
- Remove and plunge into ice-cold water immediately.
- Grind blanched spinach, coriander, chilies and water into smooth paste.
Cook the Prawns
- Heat butter in pan over medium-high heat.
- Add chopped garlic and sauté until golden brown.
- Add prawns and salt, sauté for 2-3 minutes.
- Add green masala paste and mix well.
- Cook on high flame for 3-4 minutes until prawns are tender.
- Remove from heat and garnish with chopped onions.
- Serve hot with pav or rice.
Notes
Tips
Don't overcook prawns to avoid toughness. Ice bath preserves bright green color. Add salt while grinding to maintain color.
Don't overcook prawns to avoid toughness. Ice bath preserves bright green color. Add salt while grinding to maintain color.
Tried this recipe?Let us know how it was!