New Update
/sanjeev-kapoor/media/post_banners/72f6dc8688e2c4189085d21c43d0ff50555674caeeadbd538172f1014faf57ee.jpg)
Main Ingredients | Prawns (kolambi/jhinga), Spinach leaves (palak) |
Cuisine | Fusion |
Course | Main Course Seafood |
Prep Time | 16-20 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients list for Palak Methi Prawns
- 250 grams Prawns (kolambi/jhinga) peeled and deveined
- 25-30 Spinach leaves (palak)
- 2 tablespoons Fresh fenugreek leaves (methi) chopped
- 1 tablespoon Oil
- 1 medium Onion chopped
- 7-8 cloves Garlic
- 1 inch piece Ginger roughly chopped
- 3 Green chillies
- 1/3 Raw mango roughly chopped
- 5-6 Fresh mint leaves
- to taste Salt
- a pinch Turmeric powder
Method
- Heat oil in a non stick pan, add onion and saute. Grind garlic cloves, ginger, green chillies, raw mango and fresh mint leaves in a mixer to a coarse paste.
- Put the paste in a bowl and add salt. Rinse the mixer jar with 2 tbsps water and add to the bowl.
- When the onions turn light golden, add fenugreek leaves and continue to saute. Add prawns to the bowl and mix well.
- Chop spinach leaves roughly and add to the pan. Add salt and mix. Add turmeric powder and mix and saute till almost dry.
- Add prawns and mix and cook on high heat till the prawns are done. Serve hot.
Nutrition Info
Calories | 514 |
Carbohydrates | 53.2 |
Protein | 27.04 |
Fat | 19.4 |
Advertisment