Recipe for Methi Ke Jhinge
What is unique about Methi Ke Jhinge?
Improved from the regular Methi ka Gosht is this recipe of Methi Ke Jhinge, a rather unique and tasty recipe, both Lamb and Jhinge give a similar sweet taste to the recipe. With Jhinga which are already soft and sweet, this recipe in itself goes to the next level. If you like the lovely taste of Methi Gosht, you must try this recipe.
Jhinga refer to Prawns in India.
Ingredients for Methi Ke Jhinge
Prawns- 250 gms, washed and peeled
Onions- 2 large, finely sliced
Fenugreek leaves – 2 fresh bunches, finely chopped or alternatively 2 teaspoons of dried fenugreek leaves
Oil – 3 tablespoons
Cardamom -1
Clove – 1
Shahi jeera – 1 teaspoon
Turmeric – 1/2 a teaspoon
Ginger garlic paste- 1 teaspoon
Salt to taste
Chill powder- 2 teaspoons
Garam masala powder- 1 teaspoon
Dhania powder- 1/2 a teaspoon
Jeera powder – 1/2 a teaspoon
Method to cook Methi Ke Jhinge
Wash the prawns and boil them in water added with a pinch of salt and vinegar.
This process helps get rid of any unwanted odours from the prawns
Switch off the flame once the prawns start to boil and set these aside
Next, in a medium pan or Kadai heat the oil and flavour it by adding the whole spices in
As the spices start to give off their aroma add the sliced onions and sauté till they turn light brown and translucent
As the onions start to brown, add the turmeric , salt, ginger garlic paste, chilli powder, garam masala powder, dhania powder and jeera powder
Mix in all the ingredients well for 2-3 minutes and then add the prawns in
Give the prawns a good mix so they combine well with the added masalas
Add half a cup of water and Q a mom leave the prawn gravy to simmer on low flame for 20-25 minutes by covering the pan or Kadai with a lid
Stir the gravy occasionally and cook till the prawns become tender and the water in the gravy dries and is semi-thick inconsistency
Switch off the flame at this point and serve this delicious gravy with flavoured rice or Rotis