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Prawn Makhani

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Prawn Makhani Recipe, Sadari sukhi sabji, How To Make Prawn Makhani Recipe

Prawns or anything similar, no matter how large they look, will just shrink during the cooking. use King or Tiger Prawns, though the dish would work very well with other fish or even Chicken (Murgh Makhani). If you can find whole Prawns then it would really boost the flavor of this dish.

About Recipe

Royallu vepudu, Eral varuval, Chingri Bhaja

How to make Prawn Makhani

(9 ratings)
21 reviews so far
Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Prawn Makhani
Author : Vahchef
Main Ingredient : Shrimp
Servings : 4 persons
Published date : February 25, 2019

Ingredients used in Prawn Makhani
• Ginger garlic paste - 2 tablespoons.
• Whole garam masala (each) - 10 grams.
• Tomatoes - 500 grams.
• Kasoori methi powder - 1 tablespoon.
• Butter - ½ cup.
• Salt - to taste.
• Green chilly - 25 grams.
• Kashmiri red chilly - 75 grams.
• Cashew nuts - ½ cup.
• Onions - 150 grams.
• Sugar - 1 tea spoon.
• Prawns - 250 grams.
• All purpose flour - ½ cup.
• Eggs - 1 number.
• Bread crumbs - ½ cup.
• Oil - to fry.
• Garam masala powder - 1/4 tea spoon.
  • Add whole garam masala in the muslin cloth and tie it.Heat butter in a pressure cooker and put the garam masala sachet in it, add onions cashew nuts, sauteit for 5 minutes.
  • Then add salt, ginger garlic paste, cook this till raw flavour is gone. Add colour giving chilli or Kashmiri red chilly, green chilly, tomatoes, mix it well and put the lid on and let it cook for 15 to 20 minutes in a slow flame (5 to 6 whistles).
  • Let it cool down, remove the sachet amp; using strainer drain out the water and put the onion and tomato into the blender and blend them and make a paste and again strain it, after straining all, discard the seeds and peels of tomato.
  • Cook the strained paste of tomatoes and onions for 20 minutes then add salt, sugar as required, mix it and add toasted kasoori methi (crush it with hands) once it comes to boil switch off the flame.
  • Cool it and store in small containers in refrigeration conditions. Use this Makhani gravy in many veg and non-veg dishes.
  • Take a plate add all purpose flour, salt, garam masala powder mix it.
  • Coat the shrimps with all purpose flour mixture and dip it into the egg and coat with bread crumbs and deep fry them till golden in colour.
  • Heat a pan add makhani gravy and add salt, cream, mix it well.

Serve this Makhani gravy with shrimps and rice.

Cooking with images Sadari bhaji, Shrimp , Sigadi palya


Comments & Reviews


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Recent comments

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Paree PREITY Posted on Sun Sep 15 2013

1ST comment after 2 month. Delicious food.

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123xol Posted on Fri Sep 27 2013

nice recipi

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bullsnutsoz Posted on Fri Sep 27 2013

You sir are the greatest chef, comedian and showman on youtube. I love and I'm a bloke!!!

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Miss Karina Simons Posted on Fri Sep 27 2013

You are so talented young man! You must have a long experience. I started to work in a restaurant, but it's portuguese food. I'll e-mail you a Portuguese delicious recepie named "Bacalhau a Gomes de Sa"

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Sudhakar Ponna Posted on Fri Sep 27 2013

chef, pls post fish recipes

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Jacqueline S Posted on Fri Sep 27 2013

Chef! I've missed you and your videos! Welcome back and thanks for posting more recipes!

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Yolycher Fan Posted on Fri Sep 27 2013

too much chilli.. i like him but he used to much chili..

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yasmin godhrawala Posted on Fri Sep 27 2013

Yasmin godhrawala Chef you are a hero for me i like you and i love your recipes

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jamsud sanusi Posted on Fri Sep 27 2013


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Neththra'sVision Posted on Fri Sep 27 2013

Another super duper TIGER PRAWN recipe!! Thanks dear Chef Sanjay Thumma!

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Kawsick Mazumder Posted on Fri Sep 27 2013

love this one a lot, thnx mr. chef

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Ruckus Geometry Dash Posted on Mon Sep 30 2013

Did he eat the tail? O_o

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