1Peel and clean the shrimps and put them in the nonstick pan you want to cool this dish . If the shrimps are big cut each one into 2 .
2mix the shrimp with salt and mustard oil .
3In a separate bowl mix the onion paste, sugar,ginger n garlic paste, cumin, turmeric ,chopped green chili, poppy seed paste .
4Now pour the mix into the pan containing the shrimp and mix them well. Let this mixture stand for about 30 mins .
5After 30 mins put the gas on low-medium flame and cover the pan with a lid and let it cook for about 10-15 mins . Occasionally open lid to mix things a little bit . Looks for signs for oil separating from the mix . This is a good indication that things are almost done
6now add the baby spinach leaves into the mix and cook for another 2-3 mins till the spinach leaves wilt .
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
Keep dinner fresh and easy with this healthier, veggie-packed alternative to pasta. For an ever faster option, you can use an equal amount of raw zucchini noodles or ribbons in place of the spaghetti squash.