Add ginger-garlic paste, turmeric, red chili powder, salt (1 tsp), lemon juice, 1 tsp oil and the chopped fresh methi to the shrimp. Toss to coat evenly. Let marinate for 15–20 minutes (up to 30 minutes) in the refrigerator.

Sauce & Tempering

Heat oil and temper

Heat 2 tablespoons oil or ghee in a wide skillet over medium heat. Once hot, add cumin seeds and let them sputter for 10–15 seconds. Add asafetida if using.

Sweat onions and chilies

Add the finely chopped onion and slit green chilies. Cook, stirring occasionally, until the onions are soft and beginning to brown, about 6–8 minutes.

Cook tomatoes and spices

Add the chopped or pureed tomato, coriander powder and 1/2 tsp garam masala. Cook, stirring, until the tomato breaks down and oil begins to separate from the masala, about 6–8 minutes. If the mixture becomes too dry, add up to 2 tablespoons water to loosen.

Add kasuri methi and fresh methi

Stir in the crushed kasuri methi and the remaining fresh methi leaves (if any left from marinade) into the sauce. Cook 2–3 minutes until the methi softens and integrates into the masala.

Adjust seasoning

Add 1/2 teaspoon salt and 1/4 cup water; bring the sauce to a gentle simmer so it has a saucy but not watery consistency.

Cook Shrimp

Add marinated shrimp

Increase heat to medium-high. Add the marinated shrimp and any juices from the bowl to the skillet in a single layer. Stir gently to coat shrimp with the masala.

Cook shrimp through

Cook for 3–4 minutes, stirring once or twice, until shrimp turn pink and opaque and are cooked through. Be careful not to overcook—the shrimp should be just firm and juicy.

Finish

Reduce heat to low. Stir in 1 teaspoon butter (optional) and chopped cilantro. Taste and adjust salt or lemon if needed. Cook for 30 seconds more to meld flavors.

Serve

Transfer the Punjabi Methi Red Shrimps to a serving platter. Garnish with extra chopped cilantro and lemon wedges. Serve immediately with hot basmati rice, roti, or naan.