Creamy Prawn Gravy with Fragrant Spices

1In a pan, heat butter (2 tablespoons) and sauté the chopped onions until golden brown.

2Add ginger-garlic paste (1 tablespoon) and cook until fragrant, then stir in the tomato puree.

3Season with cumin powder (1 teaspoon), coriander powder (1 teaspoon), turmeric, chili powder (½ teaspoon), and salt. Cook until the mixture thickens and the oil separates from the spices.

4Add the prawns (500 g) and cook until they turn pink and are cooked through.

5Stir in the heavy cream (½ cup) and yogurt (¼ cup), then sprinkle garam masala (½ teaspoon) and simmer for a few more minutes.

6Garnish with fresh coriander leaves and serve hot with rice or naan.