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Jhinga Aaloo

Sana Tungekar
15 minutes
Prep Time
20 minutes
Cook Time
3 People
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Fresh Prawns cooked in typical kokani masala. Finely chopped onion tomatoes and Baby potatoeswith Skin.The taste of juiced up Prawns and the tasty potato skins make it awesome .Try these with rice rotis.! Yummm:blush:

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • Maharashtra
  • Stir fry
  • Simmering
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 3

  1. 250 grams fresh Prawns (deveined)
  2. 100 gms or 6-8 baby potatoes with skin
  3. 2 onions medium sized
  4. 3 Tomatoes
  5. 1 tblspn ginger garlic paste
  6. few curry leaves
  7. Salt to taste
  8. 1 tspn turmeric powder
  9. 1 1/2tspn Red chilli powder
  10. 1/2 tspn Fennel seed powder
  11. 1 tblspn Cumin & coriander powder
  12. 1/2 tspn roasted cumin powder
  13. 2-3 kokum dry pieces
  14. 2-3 tblspn oil
  15. Corriander to garnish


  1. Wash, Devein and apply salt to Prawns ,now keep aside
  2. Clean wash baby potatoes do not remove skin,make halves and keep in water keep aside
  3. Chop onions and tomatoes fine
  4. Heat oil in a kadai splutter curry leaves and add chopped onions,ginger garlic paste and potatoes
  5. Add salt and turmeric now mix well and cook 2-3 minutes
  6. Wash prawns to remove excess salt and add to potato onions now mix well and simmer 2minutes
  7. Add the spices and tomatoes to the prawn and potatoes
  8. Cook covered for ten minutes on slow simmer adding water for them to cook well
  9. Serve hot with rice or rice rotis

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Preeti Gurung
Preeti Gurung   Feb-07-2017

Jhinga is prawns? Awesome one dear

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