with Aubergine and Potatoes because we love veggies so much..
Wash the prawns and de-vein. Please click HERE to see how to do this. Trim the head, the very long stringy bit and the back sharp bit. Keep the shell on, it gives it more flavour.
Chop your onions and tomato and coriander.
Blend tinned tomatoes and take out how much is needed.
If you are using potatoes and aubergines, dice them in bite sized chunks.
If you want fresh ginger & garlic paste, get 2 garlic cloves and a thumb sized ginger knob and grind them together or if you want easy way, just 2 tbsp from the readymade jar.
Please click HERE to see the video also if it helps.
In a large saucepan (preferably stainless steel pan), add 1/2 cup oil and let it heat up. Add methi seeds (optional), otherwise all your onions in and let it brown. This should take about 8-10 mins on medium low. Once it has browned, add the ginger & garlic paste and mix throughly with the onion.
Next add the fresh tomatoes, tinned tomatoes and the puree and cook for few minutes. Add all the spices and add little bit of water and stir before covering the lid. Cook for around 10 mins on medium low flame. Keep checking and stirring to make sure the masala is not burning or becoming dry.
Once oil hasd separated, the masala is cooked and now add the potatoes and aubergines. (If you are not adding this, you can just add the prawns in and cook for 15mins on low flame adding the desired water for gravy, salt to taste)
Mix the potatoes and aubergines well in the masala. Add a little water to help potatoes cook, stir and cover. Keep checking and stirring and making sure it's not dry, add water if necessary. Cook until the veggies are all nearly cooked. Check potatoes with a knife piercing through it.
Now add the prawns and salt to taste. Add water according to how much sauce you would like. Stir and cook for 15-20 mins on medium low flame. Cover the lid.
Check the prawns to make sure they are fully cooked and potatoes are soft. Garnish with fresh dhana.
Serve with rotli and rice. Enjoy