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 very talented Sanjay Thumma of vahrehvah.com. This base gravy is so delicious that you can use this to also make fish, crab or even chicken.
|Butter stick||1 (1/2 cup)|
|Cinnamon sticks||2 (1 inch)|
|Red onions||2 , sliced|
|Dried kashmiri red chilies||15 , cleaned and deseeded|
|Raw cashews||1/2 Cup (8 tbs)|
|Ginger and garlic paste||1 Tablespoon|
|Red tomatoes||4 , diced|
|Fenugreek leaves||1 Teaspoon (Kasuri Methi)|
|Heavy cream||1/4 Cup (4 tbs)|
Heat pressure cooker and melt butter in it.
Add bay leaves, cinnamon sticks, cloves, cardamoms, chilies and fry well.
Add onions and saute until golden brown.
Add green chiles,cashews, ginger and garlic paste, tomatoes, salt and stir well.
Cover with a lid and pressure cook for 10 minutes.
Open lid and allow to cool completely. Blend using food processor.
Strain into saute pan and add water.
Heat gravy and add shrimp. Cover and cook until done or for 10 minutes.
Add sugar, fenugreek and complete with heavy cream.
Serve with rotis or rice and enjoy!