Posted on August 25, 2015 by tastezonebd24 in vegetable/vorta and lentils
Prawn mughlai vegetables
Ingredients:
- Prawn: 1cup(remove the shells and wash)
- Onions: 1/2cup(cut into 1 inch cubes)
- Chopped garlic: 1tbsp
- Cauliflower: 1cup
- Cabbage: 1cup(cut into 1 inch cubes)
- Carrot: 1cup(cut into thin rounds)
- Capsicum: 1/2cup(cut into 1 inch cubes)
- string/ long bean ( borboti):(cut into 2 inch strips)
- Large green chilies: 2pieces(cut into 1 inch strips)
- egg: 1
- corn flour: 1tbsp
- milk powder: 1/4cup
- chicken or prawn stock: 2cup or chicken cube: 2 pieces
- tomato ketchup: 1tbsp
- salt as needed
- ghee or butter: 2tbsp
- chili flakes or paprika powder: 1tsp
Instructions:
Heat 4cup water and 1tbsp salt in a large bowl and let it boil. When it starts to boil, add cauliflower, cabbage, carrot and beans into the water and cook for only 5 minutes or till 60% tender.( If you over boil it , the veggie will be mushy and won’t taste good . )
Place chicken stock, egg, milk powder and corn flour in a bowl and mix them very well.
Heat ghee in a saucepan, add chopped garlic and onions and stir-fry just until they are aromatic. Now add prawns, green chilies and capsicum cubes and continue stir-frying until they are bright green and glossy, 2 minutes more.
Add the half cooked vegetables and continue stir-frying 2 minutes more. Now add the chicken stock mixture, tomato sauce and cook on medium flame until the gravy thickens, about 5 minute more.
Then sprinkle some paprika powder and 1tbsp ghee and turn off the heat.
Serve hot with pulao, biriyani or naan.
