Name: Ambassadors Clubhouses Punjabi Prawn Lababdar, Lasooni Naan Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Indian
Ingredients: 600 g raw prawns, peeled and deveined; 120 ml plain yogurt (for marinade); 0.5 tsp turmeric (marinade); 1 tsp red chili powder (marinade); 1 to taste salt; 3 tbs vegetable oil or ghee; 20 g unsalted butter (finishing); 2 cups onions, roughly chopped; 400 g tomatoes, chopped; 50 g cashew nuts; 1 tbs ginger paste; 1 tbs garlic paste; 2 piece green chilies; 1 tbs Kashmiri red chili powder; 1 tbs coriander powder; 0.5 tbs cumin powder; 1 tsp garam masala; 1 tbs kasuri methi (dried fenugreek leaves), crushed; 100 ml fresh cream; 200 ml water; 1 tbs lemon juice; 1 piece bay leaf; 1 piece cinnamon stick; 2 piece green cardamom; 3 piece cloves; 1 tsp cumin seeds; 0.25 cups fresh coriander leaves, chopped; 0.5 tsp sugar; 3 cups all-purpose flour (maida); 2 tsp active dry yeast

Method

Punjabi Prawn Lababdar

1
Marinate prawns
In a bowl combine the prawns, 120 ml yogurt, 0.5 tsp turmeric, 1 tsp red chili powder and a pinch of salt. Mix well, cover, and refrigerate for 15–20 minutes while you prepare the masala.
2
Prep whole spices
Crush cardamom pods slightly. Keep bay leaf, cinnamon stick, crushed cardamom and cloves ready for tempering.
3
Sauté onions and whole spices
Heat 3 tbs oil or ghee in a heavy-bottomed pan over medium heat. Add 1 tsp cumin seeds, bay leaf, cinnamon stick, crushed cardamom and cloves. Sauté for 30–45 seconds until fragrant. Add the 2 cups chopped onions and a pinch of salt; fry, stirring often, until the onions are deep golden brown (about 12–15 minutes). This step builds the curry's characteristic sweet-savory base — don’t rush.
4
Cook tomatoes and add nuts
Add 1 tbs ginger paste and 1 tbs garlic paste to the browned onions; cook 1–2 minutes until raw smell dissipates. Add the 400 g chopped tomatoes and 50 g cashews, then 1 tbs Kashmiri red chili powder, 1 tbs coriander powder, 0.5 tbs cumin powder and 0.5 tsp sugar. Cook, stirring occasionally, until tomatoes break down and oil begins to separate (about 10–12 minutes).
5
Blend to a smooth masala
Turn off heat and let the onion-tomato-cashew mixture cool slightly (5 minutes). Transfer to a blender and blend to a smooth, thick paste, adding up to 50–75 ml water if necessary to help blending. Return the smooth masala back to the pan.
6
Simmer the gravy
Add 200 ml water to the mashed masala in the pan and bring to a gentle simmer over medium-low heat. Taste and adjust salt (use the 'to taste' salt). Add 1 tsp garam masala and simmer, uncovered, for 5–7 minutes so flavors marry and the gravy thickens slightly.
7
Cook the prawns
Increase heat to medium. Add the marinated prawns and the marinade to the simmering gravy. Stir gently and cook for 4–6 minutes until prawns are just cooked through and turn pink and opaque. Avoid overcooking — prawns cook quickly.
8
Finish with cream, butter and herbs
Reduce heat to low. Stir in 100 ml fresh cream, 20 g butter and 1 tbs crushed kasuri methi. Cook gently for 1–2 minutes until butter melts and the gravy is glossy. Add 1 tbs lemon juice and 0.25 cups chopped fresh coriander leaves; check seasoning and adjust salt and sugar if needed.
9
Rest and serve
Turn off heat and let the curry rest 3–4 minutes to let flavors settle. Serve hot alongside lasooni naan. Garnish with an extra sprinkle of coriander or a small swirl of cream if desired.

Lasooni Naan

10
Activate yeast
In a small bowl combine 120 ml warm water (about 38°C / 100°F), 2 tsp active dry yeast and 1 tbs sugar. Stir gently and let sit 8–10 minutes until frothy. If mixture doesn’t foam, the yeast may be inactive—start again with fresh yeast.
11
Make dough
In a large bowl whisk together 3 cups all-purpose flour, 0.5 tsp baking powder and 1 tsp salt. Make a well in the center and add the frothy yeast mixture, 120 ml yogurt, 60 ml warm milk and 2 tbs oil. Mix with a spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 6–8 minutes until smooth and slightly elastic. If dough feels very sticky, sprinkle up to 1–2 tbs more flour.
12
First rise
Lightly oil a clean bowl, place the dough in it, cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size, about 60–75 minutes depending on room temperature.
13
Prepare garlic butter
While dough rises, mince 4 garlic cloves and finely chop 2 tbs fresh coriander. Combine the minced garlic with 50 g melted butter and set aside. If using nigella seeds, have 1 tsp ready to sprinkle on top.
14
Divide and rest dough
Punch down the risen dough and divide into 8 equal pieces for medium naans (for 4 servings, 2 naans per person). Shape each piece into a smooth ball, cover, and let rest 10–15 minutes so the gluten relaxes — this makes rolling easier.
15
Shape and roll
On a lightly floured surface, flatten one dough ball and roll it into an oval or teardrop shape about 18–20 cm long and 0.5 cm thick. Lightly brush the surface with a little water (this helps the naan blister).
16
Cook the naan — stovetop method
Heat a heavy cast-iron skillet or non-stick pan over high heat until very hot. Place the rolled naan onto the dry skillet. Cook for 30–45 seconds until bubbles form, then flip. When the second side shows brown spots (about 30–45 seconds), reduce heat slightly and press the naan gently with a spatula so it cooks through and char marks develop (another 30–45 seconds). For extra char and puff, quickly hold the naan with tongs close to a gas flame for a few seconds per side if available.
17
Apply lasooni topping
Immediately after each naan is cooked, brush generously with the garlic herb butter (melted butter + minced garlic + coriander). If using nigella seeds, sprinkle a few on top while butter is still wet so they stick.
18
Serve
Stack naans in a covered dish or wrapped in a clean towel to keep warm and soft. Serve hot alongside the Punjabi Prawn Lababdar.

Punjabi Prawn Lababdar, Lasooni Naan Recipe

Ingredients