Badshahi Jhinga | How to make Badshahi Jhinga

By Sayan Majumder  |  15th Feb 2017  |  
5.0 from 1 review Rate It!
  • Badshahi Jhinga, How to make Badshahi Jhinga
Badshahi Jhingaby Sayan Majumder
  • Prep Time

    30

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

7

1





About Badshahi Jhinga Recipe

Prawn cooked with rich gravy in my style

Badshahi Jhinga is a delicious dish which is liked by people of all age groups. Badshahi Jhinga by Sayan Majumder has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 3 people. You can find Badshahi Jhinga at many restaurants and you can also prepare this at home. This authentic and mouthwatering Badshahi Jhinga takes 30 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Badshahi Jhinga is a good option for you. The flavour of Badshahi Jhinga is tempting and you will enjoy each bite of this. Try this Badshahi Jhinga on weekends and impress your family and friends. You can comment and rate the Badshahi Jhinga recipe on the page below.

Badshahi Jhinga

Ingredients to make Badshahi Jhinga

  • For marination: 10-12 tiger prawns
  • 1 teasp Ajwan
  • 2 tbsp Kasuri methi
  • salt to taste
  • 1 tbsp ginger garlic paste
  • For Gravy: 2 tbsp ghee
  • For Gravy: 2 tbsp Ghee, 4 green Cardamoms, 1/2 inch Cinnamon stick, 1 Bay leaf, 1 tbsp Ginger and garlic paste,1 cup Boiled onion paste, 1tbsp Cashew nut paste and 1 cup stock water, salt, pinch of Sugar, 1tbsp Green chilli paste,2tbsp Cream,1/2 cup Mawa,few saffron strands,oil.
  • 4 green cardamoms
  • 1/2 inch cinnamon stick
  • 1 bay leaf
  • 1 tbsp ginger and garlic paste
  • 1 cup Boiled onion paste
  • 1tbsp cashew nut paste
  • 1 cup stock water
  • salt
  • Pinch of sugar
  • 1TBSP GREEN chilli PASTE
  • 2TBSP cream
  • 1/2 cup mawa (khoya kheer)
  • few saffron strands mixed in 3tbsp milk
  • oil

How to make Badshahi Jhinga

  1. Marinate the Prawns with ajwan,Kasuri methi,salt,ginger garlic paste and keep aside for 30 mins.
  2. Heat up oil in a kadhai.Then fry the prawns.
  3. Heat up ghee in kadhai.Add bay leaf,cardamom,cinnamon stick and fry a little.
  4. Add ginger garlic paste.Pour boiled onion paste and cook well.Add cashew nut paste and saute well.Add stock water.Add salt,sugar and green chilli paste.Cook well.
  5. Pour fresh cream and khoya.Stir well.Add saffron mixed milk from top.
  6. Serve hot.

My Tip:

Dont overfry prawns.

Reviews for Badshahi Jhinga (1)

Preeti Gurunga year ago

Lovely jhinga dish!
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