Kadai Matar Jhinge
This tomato based gravy with peas and prawns curry goes really well with chapatis/rotis. Be sure to pat the prawns dry before you add them to the gravy or else your dish will be watery and prawns overcooked. I hope you don't need the instructions to peel and devein the prawns. So here goes...Kadai matar jhinge
Ingredients:
1-1/2 kg prawns
1/2 kg fresh peas
2 medium sized onions, chopped finely
3 medium sized tomatoes, chopped finely
5 tsp ginger-garlic paste
3 tsp of red chilli powder
1/4 tsp turmeric powder
1 tsp of black pepper powder
Chopped coriander leaves
2 tsp of salt
6 tbsp oil
Method:
This tomato based gravy with peas and prawns curry goes really well with chapatis/rotis. Be sure to pat the prawns dry before you add them to the gravy or else your dish will be watery and prawns overcooked. I hope you don't need the instructions to peel and devein the prawns. So here goes...Kadai matar jhinge
Ingredients:
1-1/2 kg prawns
1/2 kg fresh peas
2 medium sized onions, chopped finely
3 medium sized tomatoes, chopped finely
5 tsp ginger-garlic paste
3 tsp of red chilli powder
1/4 tsp turmeric powder
1 tsp of black pepper powder
Chopped coriander leaves
2 tsp of salt
6 tbsp oil
Method:
- Peel and devein the prawns. Remove the tails too. Wash and pat dry and leave them on a dry towel.
- Heat oil in a Kadai. Add the onions and fry till transculent. Add the peas and cook for a couple of minutes.
- Add the ginger-garlic paste, chilli powder, turmeric powder, black pepper powder, and salt. Mix well and fry for a minute.
- Add the chopped tomatoes and a cup of water. Mix well and cook till the peas are done.
- Add the prawns and coriander leaves. Stirring occasionall, cook on a high to medium flame till the water is absorbed and oil floats on top.
