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12 December 2012,02:06 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Put the tomato puree, yogurt, garam masala, chilli powder, garlic, salt, mango powder and ground coriander in a mixing bowl. Mix to a paste and set to aside.
  • Melt the butter with the oil in a karahi, wok or deep pan. Lower the heat slightly and fry the paneer cubes and peeled prawns for 1-2 minutes. Remove with a slotted spoon and drain on kitchen paper.
  • Pour the spice paste into the butter left in the pan and cook for at least 40 seconds , stirring constantly.
  • Add the paneer and prawns, and cook for 10 minutes, stirring occasionally, until the prawns are heated through.
  • Add the fresh chillies and most of the coriander, and pour in the cream and heat through .
  • Garnish with the remaining coriander and serve.


  • 12 cooked king prawns (jumbo shrimp)
  • 150 grams paneer
  • 2 tablespoon tomatos puree (paste)
  • 4 tablespoon Greek yogurt (US strained plain yogurt)
  • 2 teaspoon garam masala
  • 1 teaspoon chilli powder
  • 1 teaspoon crushed garlic
  • Salt to taste
  • 2 teaspoon amchur (mango powder)
  • 1 teaspoon ground coriander
  • 100 grams butter
  • 1 tablespoon Cooking oil
  • 3 fresh green chillies, chopped
  • 3 tablespoon chopped fresh coriander (cilantro)
  • 150 ml single (light) cream

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