How to make Prawn Makhni -

Prepared with Nutralite.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Prawns (kolambi/jhinga), Tomato puree (टमाटर /टोमाटो प्यूरी )

Cuisine : Indian

Course : Main Course Seafood

Prawn Makhni

Prawn Makhni Recipe Card


Hindi: jhinga
Favourite seafood? Prawns, prawns and more of prawns. A wide variety of small crustaceans, tiny relatives of the lobster, are known as prawns. Prawns are normally translucent when raw but get their distinctive pink or red colour on being cooked. one word of caution – if buying unpeeled prawns, smell for freshness and look for bright, shiny shells that have some spring left in them.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Prawn Makhni Recipe

  • Prawns (kolambi/jhinga) shelled and deveined 25-30 medium

  • Tomato puree 1 1/2 cups

  • Garlic paste 3 teaspoons

  • Nutralite 3 tablespoons

  • Ginger paste 3 teaspoons

  • Salt to taste

  • Red chilli powder 1 1/4 teaspoons

  • Lemon juice 2 teaspoons

  • Green cardamoms 2-3

  • Cloves 4-5

  • Garam masala powder 1/2 teaspoon

  • Dried fenugreek leaves (kasoori methi) roasted 1/2 teaspoon

  • Honey 1 tablespoon

  • Oil to drizzle

  • Cream 2 tablespoons + to garnish

  • A sprig of fresh coriander leaves


Step 1

Heat Nutralite in a non stick pan.

Step 2

Place prawns in a bowl, add 1 teaspoon garlic paste, 1 teaspoon ginger paste, salt, 1/2 teaspoon red chilli powder, 2 teaspoons lemon juice and mix well. Set aside to marinate for 15 minutes.

Step 3

Add green cardamoms, cloves, 2 teaspoons garlic paste, 2 teaspoons ginger paste to the Nutralite and sauté.

Step 4

Add tomato puree and mix. Add a little water and let it cook.

Step 5

Skewer the prawns.

Step 6

Add salt, 3/4 teaspoon red chilli powder to the gravy and mix. Add 1/2 teaspoon garam masala powder, dried fenugreek leaves and honey and mix well.

Step 7

Drizzle some oil over the burning coals in the bar-b-cue and as the flames rise, keep the skewers on the grill placed over the coals and cook. Drizzle the remaining marinade over the prawns and cook, rotating the skewers a few times till the prawns are cooked from all sides.

Step 8

Remove the prawns from the skewers and add to the gravy and simmer for 1-2 minutes.

Step 9

Add fresh cream and mix.

Step 10

Transfer into a serving bowl, garnish with a swirl of cream and a coriander sprig and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.