With fresh methi greens and prawns in a flavourful spicy gravy, this sabzi is a lovely mix of veg and non-veg.
Ingredients:-
1½ cups chopped fresh fenugreek leaves
15-20 medium prawns, peeled and deveined
2 tbsps oil
8-10 curry leaves
2 medium onions, chopped
1 tbsp ginger-garlic paste
1 cup fresh tomato puree
½ tsp turmeric powder
1 tsp cumin powder
1 tbsp coriander powder
2 tsps red chilli powder
2 tsps Malvani masala
Salt to taste
2-3 tbsps chopped fresh coriander leaves + for garnish
1 tbsp lemon juice
Chapati for serving
Cooking Method:-
1. Heat oil in a nonstick pan. Add curry leaves, onions and sauté till golden brown.
2. Add ginger-garlic paste and sauté for a minute.
3. Add fresh tomato puree, cover and cook till oil separates.
4. Add turmeric powder, cumin powder, coriander powder, red chilli powder, Malvani masala, salt and ¼ cup water and mix well.
5. Add prawns and mix well. Add ¼ cup water, cover and cook on medium heat for 4-5 minutes.
6. Add fenugreek leaves and mix well. Cook for 2-3 minutes on medium heat.
7. Add coriander, lemon juice and mix well.
8. Transfer in a serving bowl, sprinkle coriander and serve hot with chapatis.