How to make Pui Sak Kumro Chingri - SK Khazana -
A traditional Bengali dish – a mild preparation of Malabar spinach cooked with potatoes, pumpkin and prawns
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Malabar spinach, Pumpkin (लाल कद्दू)
Cuisine : Indian, Bengali
Course : Main Course Seafood
You can also find more Main Course Seafood recipes like Chilli Garlic Salmon with Ginger Spaghetti Microwave Prawn Balchao Prawns Khadkhade Thai Red Curry
Pui Sak Kumro Chingri - SK Khazana Recipe Card
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Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Pui Sak Kumro Chingri - SK Khazana Recipe
Malabar spinach chopped 2 bunches
Pumpkin peeled and cut into 1 inch cubes 200 grams
Small prawns peeled and deveined 100 grams
Oil 5 tablespoons
Potatoes boiled, peeled and quartered 3 medium
Salt to taste
Turmeric powder 1 teaspoon
Garlic cloves chopped 3-4
Onion chopped 1 large
Coriander powder 1 1/2 teaspoons
Cumin powder 1/2 teaspoon
Sugar a pinch
Method
Step 1
Heat 2 tbsps oil in a non-stick wok, add the potatoes and salt and sauté on high heat till golden. Drain into a bowl.
Step 2
Add pumpkin and salt to the same wok and sauté for 1-2 minutes. Cover and cook for 4-5 minutes, stirring occasionally.
Step 3
Meanwhile, heat 2 tbsps oil in a shallow non-stick pan, add prawns and sauté for 1-2 minutes. Add ½ tsp turmeric powder and salt. Sauté till slightly golden and take the pan off the heat.
Step 4
Drain the pumpkin in the bowl with potatoes.
Step 5
Heat remaining oil in same wok, add garlic and sauté for a minute. Add onion and sauté on high heat till onion turns golden brown.
Step 6
Add remaining turmeric powder, coriander powder and cumin powder, mix and sauté on medium heat till oil separates. Add Malabar spinach leaves and stems and mix well.
Step 7
Add the fried potatoes and pumpkin and mix well. Add 1 cup water, mix, cover and cook on medium heat for 5-6 minutes.
Step 8
Add the fried prawns in pan and mix well. Add sugar and adjust salt and sauté for 1-2 minutes. Switch the heat off.
Step 9
Transfer into a serving bowl And serve hot.
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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.
