Prawn mughlai vegetables


Prawn mughlai vegetables


  • 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


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.

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