Palak Shrimps or Saag Wale prawn

Name: How to cook Palak Shrimps or Saag Wale prawn - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5-6 servings
Cuisine: Us

Introduce

Chef :

ZMA

Palak Shrimps or Saag Wale prawn

#GA4 #week25 Another interesting innovative dish by me that's made with Prawns or Shrimps, Spring Onions and Spinach. An excellent dish for the whole family with all the goodness of natural greens or the Leafy vegetables and the juicy Shrimps. Here in this recipe, I have used Spinach Greens or Palak. The result is absolutely amazing. It tastes great and is a perfect side dish for the mealtimes. I had served it alongside plain steaming hot plate of Rice and Khatti Daal. It can be relished with Rotis too. And not only is it done pretty much easily, but also tastes wonderful. The colour itself is so inviting and you will definitely ask for more and more of it. So let's check on the recipe and Happy Cooking with Zee!

Ingredient

Food ration :

5-6 servings

Cooking time :

25-30 minutes

7-8 bunches

Spinach Greens

500 gm

Shrimps

1 tsp

Ginger garlic paste

1/2 tsp

Turmeric powder

1 1/2 tsp

Red Chilli powder

1 tsp

Coriander powder

1 tsp

Cumin powder

3 tbsp

Oil

Red Onions finely chopped

1 bunch

Spring Onion Greens

2 tbsp

finely chopped Coriander Leaves

Cooking instructions

* Step 1

Clean and devein all the Shrimps. I have used freshly bought one's. You can also use frozen one's for this recipe. Add chopped Onions to a kadai with the heated Oil in it. Saute them along with Spring Onion Greens on a low heat until lightly browned. Add a teaspoon of freshly made Ginger garlic paste along with the rest of the spices. In place of Red Chilli powder, you can also use Green Chilli paste grinded along with Ginger and Garlic.

* Step 2

Add the Shrimps now. Mix well and saute for a minimum of 10-15 minutes on a medium high heat with the lid on. Stir a little bit in between once or twice.

* Step 3

After done, add Spinach Greens and increase the heat to a high. Saute well until it is dry and all the water has dried up and you see the Oil separating from the sides of the kadai. Garnish with chopped Coriander and serve hot with Rice and Rotis alongside any Curry or Daal.