How to make Palak Methi Prawns -
Seafood with greens – a nice way to serve prawns.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Prawns (kolambi/jhinga), Spinach leaves (palak)
Cuisine : Fusion
Course : Main Course Seafood
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For more recipes related to Palak Methi Prawns checkout Prawn Makhni, Prawn in Black Bean Sauce, Seafood Pad Thai, Prawns with Chilli Ginger . You can also find more Main Course Seafood recipes like Ambul Thiyal Bangda Udadmethi Peri Peri Tiger Prawns - SK Khazana Ambat Tikhat Pomfret
Palak Methi Prawns Recipe Card
Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Palak Methi Prawns Recipe
Prawns (kolambi/jhinga) peeled and deveined 250 grams
Spinach leaves (palak) 25-30
Fresh fenugreek leaves (methi) chopped 2 tablespoons
Oil 1 tablespoon
Onion chopped 1 medium
Garlic 7-8 cloves
Ginger roughly chopped 1 inch piece
Green chillies 3
Raw mango roughly chopped 1/3
Fresh mint leaves 5-6
Salt to taste
Turmeric powder a pinch
Method
Step 1
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.
Step 2
Put the paste in a bowl and add salt. Rinse the mixer jar with 2 tbsps water and add to the bowl.
Step 3
When the onions turn light golden, add fenugreek leaves and continue to saute. Add prawns to the bowl and mix well.
Step 4
Chop spinach leaves roughly and add to the pan. Add salt and mix. Add turmeric powder and mix and saute till almost dry.
Step 5
Add prawns and mix and cook on high heat till the prawns are done. Serve hot.
Nutrition Info
Calories : 514 Kcal
Carbohydrates : 53.2 gm
Protein : 27.04 gm
Fat : 19.4 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
