Name: Jhinga Aaloo recipe by Sana Tungekar at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Ingredients: 250 grams fresh Prawns (deveined); 100 gms or 6-8 baby potatoes with skin; 2 onions medium sized; 3 Tomatoes; 1 tblspn ginger garlic paste; few curry leaves; Salt to taste; 1 tspn turmeric powder; 1 1/2tspn Red chilli powder; 1/2 tspn Fennel seed powder; 1 tblspn Cumin & coriander powder; 1/2 tspn roasted cumin powder; 2-3 kokum dry pieces; 2-3 tblspn oil; Corriander to garnish

ABOUT Jhinga Aaloo RECIPE

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:

Ingredients Serving: 3

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

Instructions

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

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