Jhinga Makhni - Shrimp cooked in a buttery curried gravy

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.

What I love about this recipe is that you can make your base gravy ahead and cook your seafood right before you serve it so it’s not overcooked. You can also make it and freeze it ahead and add seafood and finish off with cream when you’re ready. It’s great sopped up with some crusty bread or also served with long grained Basmati rice.

If you don’t have a pressure cooker, don’t worry you can make the same recipe on your stove top, it will just take a lot longer and require you to keep stirring so it doesn’t burn.



1 stick butter (1/2 cup)
2 bay leaves, 2, 1 inch cinnamon sticks, 10 cloves and 3 cardamoms

2 sliced red Onions
15 red dried Kashmiri chillies (cleaned and deseeded)

 3 green Chillies 
1Ž2 a cup of raw Cashews
1 tbsp. of ginger and garlic paste 
4 diced red tomatoes
Salt to taste
1 lb Shrimp
Pinch of sugar
1 tsp Fenugreek leaves(Kasuri Methi)
1/4 cup heavy cream


Heat the butter in an open pressure cooker

Add the whole spices

Add the onions and cook till somewhat golden brown

Add the red Chillies

Add the green Chillies

Add the ginger and garlic paste and the tomatoes

Add salt to taste

Cover and pressure cook for about 10 mins

Cool, open pressure cooker, wait for the contents to cool and blend in a food processor

Strain a few times into a sauté pan adding some water as needed

Heat the gravy and add the shrimp, cover and cook till done

Add a pinch of sugar, 1 tsp of fenugreek and finish off with some heavy cream

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