Jhinga Makhani

This recipe is inspired by the Vahchef at Vahrehvah.com. I couldn’t believe that you could make a rich and delicious makhani in a pressure cooker. I’ve tried this recipe a few times and I’m hooked. You can make this recipe ahead of time and freeze it and just add the Shrimp and cream to the gravy once it’s defrosted and heated.

1 lb tiger shrimp

1/2 cup butter
2 bay leaves
1 inch stick of cinnamon
10 cloves
3 cardamoms
2 red onions roughly chopped
15 red chillies
3 green chilies
1/2 cup cashew nuts
1 tbsps each ginger and garlic paste
4 ripe tomatoes roughly chopped
1 tsp sugar
1 tsp dried fenugreek leaves or kasuri methi
1/4 cream
Salt to taste

In an open and hot pressure cooker add the butter, bay leaves, cinnamon, cloves and cardamom. Saute for a few minutes. Add the red onions and saute for a minute. Add the red and green chillies, cashew nuts and ginger and garlic paste. Add the tomatoes, but the pressure cooker lid on and cook for 2 whistles or 10 – 15 mins. Open the pressure cooker remove the contents and grind to a fine paste. Sieve this mixture back into a pan and heat till it starts to bubble. Add the shrimp and cook for 10-15 minutes. You can add fish if you prefer. Add the sugar and the dried fenugreek leaves. Finally add some salt to taste and finish with some cream.

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