The sweet potatoes can be replaced with pumpkin.
1 cup frozen peas, thawed
½ lb. shrimp, peeled & de-veined
4 Tbsp. vegetable oil
1 medium onion, diced
3 cloves garlic, diced
2 green chilies, finely chopped
1 tsp. ginger paste
1 medium onion, diced
3 cloves garlic, diced
2 green chilies, finely chopped
1 tsp. ginger paste
1
tsp. Kashmiri mirch or chili powder
1
tsp. shrimp powder
1
Tbsp. garlic & chili infused oil
Salt to taste
Instructions
Salt to taste
Instructions
1. Heat
oil over medium-high heat.
2. Stir-fry
onions, garlic, chilies, ginger & chili powder until onions turn translucent.
3. Add
sweet potatoes & shrimp powder, cover and simmer on low heat until tender.
4. Stir
in peas & shrimp, cover and simmer on low heat until shrimp turn pink.
5. Adjust
salt to taste, garnish with garlic & chili infused oil.
Transfer to a serving dish & serve with steamed Basmati rice.
Transfer to a serving dish & serve with steamed Basmati rice.
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