Jhinga Makhni – Shrimp cooked in a buttery curried gravy

Ingredients

• 1 stick butter (1/2 cup)
• 2 bay leaves, 2, 1 inch cinnamon sticks, 10 cloves and 3 cardamoms
• 2 sliced red Onions
• 15 red dried Kashmiri chillies (cleaned and deseeded)
• 3 green Chillies
• 1Ž2 a cup of raw Cashews
• 1 tbsp. of ginger and garlic paste
• 4 diced red tomatoes
• Salt to taste
• 1 lb Shrimp
• Pinch of sugar
• 1 tsp Fenugreek leaves(Kasuri Methi)
• 1/4 cup heavy cream

Instructions

1. Heat the butter in an open pressure cooker
2. Add the whole spices
3. Add the onions and cook till somewhat golden brown
4. Add the red Chillies
5. Add the green Chillies
6. Add the ginger and garlic paste and the tomatoes
7. Add salt to taste
8. Cover and pressure cook for about 10 mins
9. Cool, open pressure cooker, wait for the contents to cool and blend in a food processor
10. Strain a few times into a sauté pan adding some water as needed
11. Heat the gravy and add the shrimp, cover and cook till done
12. Add a pinch of sugar, 1 tsp of fenugreek and finish off with some heavy cream