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PrintKARAHI PRAWNS AND FENUGREEK
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Fry the onions and tomatoes in a deep pan with little oil for 2-3 minutes.
- Stir-fry the garlic, chili powder, ginger, ground cumin, ground coriander, salt, paneer and the ground and fresh fenugreek at Low heat for 2 minutes.
- Add the prawns, red chilies, fresh coriander and the black-eyed beans and mix well.
- Toss over the heat until the prawns are heated through. Sprinkle on the lemon juice and serve.
INGREDIENTS
- 70 ml Cooking oil
- 2 medium onions, sliced
- 2 medium tomatoes, sliced
- 2 teaspoon crushed garlic
- 1 teaspoon chilli powder
- 1 teaspoon grated fresh root ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 200 grams paneer, cubed
- 1 teaspoon ground fenugreek
- 1 bunch fresh fenugreek leaves
- 125 grams cooked prawns (shrimp)
- 2 fresh red chillies, sliced
- 2 tablespoon chopped fresh coriander (cilantro)
- 50 grams canned black-eyed beans (peas), drained
- 1 tablespoon lemon juice
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