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To begin, marinate the prawns with salt, Kashmiri red chilli powder, and ginger garlic paste.
Heat 1 tsp of oil in a pan. Add the prawns and cook until they begin to curl. Remove and keep aside.
In the same pan, heat 1 tbsp of oil. Add in the butter and allow it to melt.
Add in the onions and green chillies. Saute until the onions are translucent.
Add the ginger garlic paste. Mix well and saute for a minute or two.
Add in the freshly pureed tomatoes and the tomato puree for color. Saute until the tomatoes are cooked.
Next, add in salt, Kashmiri red chilli powder, cumin powder, and coriander powder. Mix well and saute until you can see the oil appearing on the sides.
Add in the cream. Mix well.
Add the prawns and mix until they are well coated. Add the crushed kasoori methi and the garam masala. Mix well.
Cover it with a lid and simmer for a few minutes until the oil appears on the top.
Prawn Butter Masala is ready to serve. Garnish it with chopped coriander and serve with lachcha paranthas or naans.