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Jingha Makhni

5 from 2 votes
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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

Instructions
 

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