Paneer Balti with Prawns Recipe


  • 12 cooked king prawns (jumbo shrimp)
  • 175 gm Paneer
  • 2 tbsp Tomato Puree (paste)
  • 4 tbsp Greek Style-Yogurt
  • 1 1/2 tbsp Garam Masala
  • 1 tsp Chilli Powder
  • 1 tsp Garlic Pulp
  • 1 tsp Salt
  • 2 tsp Mango powder
  • 1 tsp Ground Coriander
  • 115gm tbsp Butter
  • 1 tbsp Corn Oil
  • 3 fresh Green Chillies, chopped
  • 3 tbsp Fresh Coriander (cilantro), chopped
  • 150 ml Single (light) Cream


  1. Peel the king prawns (jumbo shrimp) and cube the paneer.
  2. Blend the tomato puree (paste), yougurt, garam masala, chilli powder, garlic, salt, mango powder and ground coriander in a mixing bowl and set to one side.
  3. Melt the butter with the oil in a deep round-bottomed frying pan (skillet) or a medium karahi. Lower the heat slightly and quickly fry the paneer and prawns for about 2 minutes. Remove with a slotted spoon and drain in kitchen paper.
  4. Pour the spice mixture into the fat left in the pan and stir-fry for about 1 minute.
  5. Add the paneer and prawns, and cook for 7-10 minutes, strring occasionally, until the prawns are heated through.
  6. Add the fresh chillies and most of the coriander (cilantro), and pour in the cream. Heat through for about 2 minutes, garnish with the remaining coriander and serve.
  7. We serve it with naan or Chapatis or Steamed rice.

Tip: Scale a fish easily by rubbing vinegar over its skin.

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