Succulent prawns simmered in a rich, aromatic gravy of onions, tomatoes, and classic Indian spices. This North Indian curry is a seafood lover's delight, perfect with hot rotis or steamed rice, and comes together in under 40 minutes for a fantastic weeknight meal.
Prep15 min
Cook20 min
Servings4
Serving size: 1 cup
273cal
28gprotein
15gcarbs
12g
Ingredients
500 g Prawns (Large, cleaned and deveined)
2 pcs Onion (Medium, finely chopped)
3 pcs Tomatoes (Medium, pureed)
1.5 tbsp Ginger Garlic Paste
2 pcs Green Chili (Slit lengthwise)
3 tbsp Vegetable Oil
0.5 tsp Turmeric Powder
1 tsp Kashmiri Red Chili Powder (Provides color without excessive heat)
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Protein-packed Jhinga Masala with soft rotis – a perfectly spiced, aromatic comfort food for dinner!
This bihari dish is perfect for dinner. With 485.88 calories and 36.06g of protein per serving, it's a low-fat, high-fiber, muscle-gain option for your meal plan.
3 tbsp Coriander Leaves (Fresh, chopped, for garnish)
0.5 cup Water (Or as needed for desired gravy consistency)
Instructions
1
Marinate the Prawns
In a medium bowl, combine the cleaned prawns with 1/4 tsp turmeric powder, 1/2 tsp Kashmiri red chili powder, lemon juice, and 1/2 tsp salt.
Mix thoroughly to ensure each prawn is evenly coated.
Set aside to marinate for at least 15 minutes while you prepare the masala.
2
Prepare the Masala Base
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté for 7-8 minutes, stirring frequently, until they are soft and golden brown.
Add the ginger-garlic paste and slit green chilies. Sauté for another 1-2 minutes until the raw aroma disappears.
Stir in the tomato puree. Cook for 5-6 minutes, until the mixture thickens and darkens in color.
Add the remaining turmeric powder (1/4 tsp), Kashmiri red chili powder (1/2 tsp), coriander powder, cumin powder, and the remaining salt (3/4 tsp). Mix well and cook for 3-4 minutes, stirring constantly, until the oil begins to separate from the masala. This is a crucial step for a flavorful gravy.
3
Create the Creamy Gravy
Reduce the heat to the lowest setting. Add the whisked curd to the pan.
Immediately begin stirring continuously for 2-3 minutes to prevent the curd from splitting. The masala will become creamy and well-combined.
Pour in 1/2 cup of water, stir to combine, and bring the gravy to a gentle simmer over medium heat.
4
Cook the Prawns
Gently add the marinated prawns to the simmering gravy.
Stir to coat them in the masala and cook for 3-5 minutes. The prawns are cooked when they turn opaque pink and curl into a 'C' shape. Avoid overcooking, as they will become tough and rubbery.
5
Finish and Serve
Sprinkle the garam masala and crushed kasuri methi over the curry. Give it a final gentle stir.
Turn off the heat and let the curry rest for 5 minutes to allow the flavors to meld.
Garnish with freshly chopped coriander leaves and serve hot with steamed basmati rice, jeera rice, or Indian breads like roti or naan.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
