🇮🇳 Indian

Dahi-wali Bonda Jhinga

Name: Dahi-wali Bonda Jhinga
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 cup, whisked Yogurt; 1 tbsp Ginger Garlic Paste; 1/2 tsp Garam Masala; to taste Salt; 1 tsp Cumin Seeds; 350 g, cleaned Prawns

🇮🇳 Indian

A non-vegetarian Indian dish in the spirit of Bagalkot cooking — Dahi-wali Bonda Jhinga brings a dahi-wali touch with a classic bonda finish. About 40 minutes from fridge to table.

Prep 25 min Cook 15 min Serves 3 Easy

Ingredients

Yogurt1 cup, whisked
Ginger Garlic Paste1 tbsp
Garam Masala1/2 tsp
Saltto taste
Cumin Seeds1 tsp
Prawns350 g, cleaned

Optional extras

Fresh Cilantro2 tbsp, chopped
Lemon1/2

Instructions

1
Heat oil or ghee in a heavy kadhai over medium heat.
2
Add cumin or mustard seeds and let them crackle.
3
Saute onion until golden, then stir in ginger-garlic paste.
4
Add tomatoes and powdered spices; cook until oil separates.
5
Add the main ingredient with a splash of water; cover and simmer.
6
Uncover, adjust salt and spice, and cook to the desired consistency.
7
Finish with garam masala and fresh cilantro.

Chef's tip

Chop everything mise-en-place; the cook goes quickly once oil is hot.

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