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Jingha Makhni

5 from 2 votes
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Ingredients Method

Ingredients
  

  • 1 stick butter 1/2 cup
  • 1 bay leaf 2, 1 inch cinnamon sticks, 10 cloves and 3 cardamoms
  • 2 sliced red Onions
  • 15 red dried Kashmiri chillies cleaned and deseeded
  • 5 green Chillies
  • 1/2 a cup of raw Cashews
  • 1 tbsp. of Ginger and Garlic paste
  • 2 cups diced red Tomatoes
  • Salt to taste
  • 1 cup Water & more as required
  • 1 lb Shrimp
  • Pinch of sugar
  • 1 tsp Fenugreek leaves Kasuri Methi
  • 1/4 cup heavy cream

Method
 

  1. Turn the Instant Pot on saute mode and heat the butter
  2. Saute the Onions and allow them to sweat
  3. Add the whole Spices and the Chillies
  4. Add thegreen Chillies
  5. Add the Ginger and Garlic paste
  6. Add the raw Cashews and the diced red Tomatoes
  7. Add Salt to taste and Water and pressure cook for 10 mins
  8. Once done, open the lid and allow it to cool
  9. Add this to a food processor once cooled completely, and puree till smooth
  10. To get a smooth gravy, pour this through a sieve
  11. Any solids can be put back into the processor with a little water and processed again
  12. Once strained, pour it back into the pressure cooker pot on saute mode and allow it to heat
  13. Add the Fenugreek leaves(Kasuri Methi)
  14. Taste for Salt and add Salt to taste and a pinch of Sugar
  15. Once it comes to the boil, add the Shrimp that has been cleaned and deveined
  16. Cover this and allow the Shrimp to cook
  17. Finally finish off with the heavy cream and mix this in