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.