How to make Prawn Makhni -

Prawns cooked in makhni gravy.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Prawns (प्रॉन/कोलम्बी/झींगा), Fresh Tomato Puree (ताज़ी टमाटर की प्यूरी)

Cuisine : Punjabi

Course : Main Course Seafood

Prawn Makhni

Prawn Makhni Recipe Card


Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Prawn Makhni Recipe

  • Prawns shelled and deveined 25-30

  • Fresh Tomato Puree 2 tablespoons

  • Garlic paste 3 tablespoons

  • Ginger paste 3 tablespoons

  • Salt to taste

  • Red chilli powder 1 1/4 teaspoons

  • Lemon juice 2 teaspoons

  • Green cardamoms 2-3

  • Cloves 4-5

  • Fresh tomato puree 1 1/2 cups

  • Garam masala powder 1/2 teaspoon

  • Dried fenugreek leaves (kasoori methi) powder roasted 1/2 teaspoon

  • Honey 1 tablespoon

  • Oil to drizzle

  • Cream 2 tbsps + dollops

  • Fresh coriander leaves a few sprigs


Step 1

Heat butter in a non stick pan. Place prawns in a bowl, add 1 tsp garlic paste, 1 tsp ginger paste, salt, ½ tsp red chilli powder, 2 tsps lemon juice and mix well. Set aside to marinate for 15 minutes.

Step 2

Add green cardamoms, cloves, 2 tsps garlic paste, 2 tsps ginger paste to the butter and saute. Add tomato puree and mix. Add a little water and let it cook. Skewer the prawns.

Step 3

Add salt, ¾ tsp red chilli powder to the gravy and mix. Add ½ tsp garam masala powder, dried fenugreek leaves and honey and mix well.

Step 4

Drizzle some oil over the burning coals in the bar-b-cue and as the flames rise, keep the skewers on the grill placed over the coals and cook. Drizzle the remaining marinade over the prawns and cook, rotating the skewers a few times till the prawns are co

Step 5

Remove the prawns from the skewers and add to the gravy and simmer for 1-2 minutes. Add fresh cream and mix. Transfer into a serving bowl, garnish with a swirl of cream and a coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

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 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.