Guide to Make Makhni Jhinge in 25 Minutes at Home

Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a special dish, makhni jhinge. It is one of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Makhni Jhinge is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Makhni Jhinge is something that I’ve loved my entire life. They are fine and they look fantastic.

Jhinga Makhani is a very popular Indian curry where Jhinga or Shrimp is cooked in a well balanced buttery gravy. I learned how to make this gravy from the. An amazing king prawn dish that is so versatile and can be switched up so you can use chicken, fish or even vegetables.

To begin with this particular recipe, we must prepare a few ingredients. You can have makhni jhinge using 12 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Makhni Jhinge:

1. Make ready 400 gm Prawns
2. Make ready 1 tsp Salt or to taste
3. Take 1 tsp Ginger garlic paste
4. Take 2 tbsp Butter
5. Prepare 1 tsp Oil
6. Get 1 tbsp Red Chilli powder
7. Make ready 1/2 tsp Turmeric powder
8. Prepare 1 tsp Cumin powder roasted
9. Take 1 tsp Coriander powder roasted
10. Take 1/4 tsp Garam Masala
11. Prepare 1 small bunch Coriander Leaves finely chopped
12. Get 2 Onions finely chopped

Chicken Makhani is one of my favorite Indian dishes. It is a full flavored dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Home of Pakistani Recipes and Indian Recipes, food and cooking videos for Jhinga Masala recipes

Instructions to make Makhni Jhinge:

1. Wash and De vein the Prawns at first. In a cooking pot, heat Butter and Oil on a low heat. Saute Onions with Ginger garlic paste until light brownish.
2. Add Prawns now. Saute them with all the rest of the ingredients mentioned for about 2 to 3 minutes. Cover and let it cook for about 15 minutes or so.
3. Garnish with Coriander Leaves after the stipulated time gets over. Also adjust Salt at this stage. There is no need of adding water. Just allow it to simmer on a low to medium high heat. If there is lot of water released, saute on a high heat as required until the water dries up. This dish has a little gravy and therefore is a perfect side dish for Parathas and Naans. Enjoy!

Aaj Ka Tarka (Daal Makhni, Turai Jhinga Masalah, Chines B. Q) - Aaj Entertainment - Chef Gulzar DC. Marinated grilled shrimps, cooked in coconut milk, with a light curry. King prawns with ginger, coriander, tomatoes and garlic. Learn to cook Jhinga Biryani Recipe by chef Mehboob Khan at Masala TV show Mehboob's Kitchen.

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