Ingredients with Measurements:
- 500g prawns, peeled and deveined
- 1 cup tomato puree
- 1 cup heavy cream
- 1/2 cup butter
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ginger paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- Fresh coriander leaves for garnish
Special equipment needed:
- Large skillet or wok
- Blender or food processor
Step-by-step instructions:
1. Heat the skillet or wok over medium heat and add the butter. Once melted, add the chopped onions and sauté until soft and translucent.
2. Add the minced garlic and ginger paste and sauté for another minute.
3. Add the tomato puree and all the spices (cumin powder, coriander powder, garam masala, turmeric powder, and red chili powder) and stir well.
4. Add the prawns and stir until they are coated with the tomato mixture. Cook for 5-7 minutes until the prawns are pink and cooked through.
5. Add the heavy cream and stir well. Cook for another 2-3 minutes until the sauce thickens.
6. Garnish with fresh coriander leaves and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 420
Fat: 33g
Protein: 21g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 600mg
Substitutions for ingredients:
- Prawns can be substituted with chicken or paneer (Indian cottage cheese).
- Tomato puree can be substituted with canned diced tomatoes.
- Heavy cream can be substituted with coconut cream for a dairy-free option.
- Butter can be substituted with ghee or oil.
Variations:
- Add vegetables such as bell peppers, peas, or carrots for a more colorful and nutritious dish.
- Use different seafood such as scallops or fish instead of prawns.
- Adjust the spice level to your liking by adding more or less chili powder.
Tips and tricks:
- Make sure to devein the prawns before cooking to remove any grit or sand.
- Use fresh spices for the best flavor.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a skillet or microwave until heated through.
Presentation ideas:
Serve in a bowl or on a plate with a side of rice or naan bread.
Garnishes:
Fresh coriander leaves or chopped nuts such as cashews or almonds.
Pairings:
Pair with a refreshing cucumber raita or a side salad.
Suggested side dishes:
- Basmati rice
- Naan bread
- Vegetable samosas
- Onion bhajis
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes until it thickens.
- If the prawns are overcooked, reduce the cooking time or use a lower heat.
Food safety advice:
- Make sure to cook the prawns until they are pink and cooked through to avoid any foodborne illnesses.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Makhani is a popular Indian dish that originated in the Punjab region. It is a creamy tomato-based sauce that is typically served with chicken or paneer.
Flavor profiles:
Creamy, tangy, and slightly spicy.
Serving suggestions:
Serve hot with a side of rice or naan bread.
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Region: Indian