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Slow-Cooked Prawns Saag with Basmati Rice
A slow-cooked Indian prawn saag with cauliflower and tomatoes, finished with curry leaves, yogurt and garam masala, served over basmati rice.
Ingredients
Instructions
Season the prawns and braise them over medium-high heat until well browned, about 9 minutes.
Add the cauliflower and tomatoes, cooking until softened, about 7 minutes.
Stir in the curry leaves, yogurt, cumin seeds and garam masala for 4 minutes.
Cook the basmati rice separately and fluff with a fork.
Let the prawns simmer for about 8 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the basmati rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
