Jinga (Desi shrimp)

Mix 2 tsp ginger/garlic paste, 2 tsp green chutney (I think this chutney is a mix of coriander and green chilis), 4-5 tblsp crushed tomato, 1 tsp garam masala, 1 tsp dhanizeera (mix of ground cumin and ground coriander), 1 tsp of red chili powder (I have the American grocery store kind. Feel free to decrease if yours is spicier), 1/2 tsp salt. Check taste and add more spices if needed.

Cut 1 medium sized (I used 3 small, so maybe 1 large would work) peeled potato into thin slices. Mix into masala from above. Cut one tomato into small cubes and add to mix.

Heat 1.5-2 tblsp oil in a pan over medium heat until hot. Add contents of bowl and cook covered until potato is pretty much cooked, stirring occasionally so sauce doesn’t burn on bottom of pan. No idea how long this takes, depends on potato, how thin the slices are, etc.

Wash 2 big fistfulls of shrimp (I used small peeled deveined shrimp and removed the tails, ~3/4 pound) and strain the water. Rub with salt. Add to pan when potatoes are pretty much done. Cook covered until shrimp is done (pink through, not transparent at all; I did about 10-12 mins I think but may have not needed to cook that long).