Punjabi Style Masala Shrimp



• 3 tablespoons vegetable oil
• 1 tablespoon PTI Cumin Seeds
• 2 to 3 dried red chili
• 2 medium onions, sliced
• 3 tablespoons PTI Coriander Powder
• 2 tablespoons minced peeled, fresh ginger
• 1 tablespoon minced garlic
• 2 teaspoons PTI Cumin Powder
• 1/2 teaspoon PTI Turmeric Powder
• Salt and freshly PTI Black Pepper Powder
• 6 medium plum tomatoes, diced
• 1 1/2 pounds medium shrimp, peeled and deveined
• 1 cup desi yogurt
• PTI Coriander Whole, for garnish
• Chopped fresh green chili, for garnish


1. Heat the vegetable oil in a large straight-sided skillet over medium-high heat. Add the PTI Cumin Seeds and Dried Red Chili and cook, stirring, until the fragrant, about 30 seconds. Add the sliced onion and cook, stirring, until lightly browned, about 5 minutes. Add the PTI Coriander Powder, Ginger, Garlic, PTI Cumin Powder, PTI Turmeric Powder, and cayenne and season with PTI Pakistani Salt Powder, and PTI Black Pepper Powder. Cook, stirring occasionally, until dark and fragrant, about 3 minutes more. Add the diced tomatoes and cook, stirring occasionally, until somewhat soft, about 3 minutes. (You can make the sauce up to this point a day ahead.)

2. When ready to serve, heat the sauce over high heat. As soon as it starts to bubble on the edges, add the shrimp and cook, stirring, until the shrimp turns opaque. Lower the heat, gradually stir in the yogurt, and gently heat it through. (Don’t bring it to a boil or the yogurt may separate.) Season with PTI Pakistani Salt Powder, and PTI Black Pepper Powder, transfer to a serving platter, and sprinkle with the cilantro and green chili. Serve.

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