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10 Mouthwatering Karahi Recipes to Satisfy Your Taste Buds


Introduction

Karahi, a traditional Pakistani and Indian dish, originated as a humble way of cooking using the simple ingredients that were accessible. As its popularity grew, people began to experiment with various spices, meats, and vegetables to create delicious meals tailored to their preferences. Today, we have countless mouthwatering karahi recipes to satisfy our cravings.

Chicken Karahi

Ingredients:

  • 500 grams boneless chicken, cubed
  • 1 onion, sliced
  • 4 tomatoes, chopped
  • 3 green chilies
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon crushed black pepper
  • 2 teaspoons red chilli powder
  • 1 teaspoon turmeric powder
  • Salt to taste
  • 60 ml oil or ghee (clarified butter)
  • Chopped coriander leaves for garnish

Method:

  1. Heat the oil in a large pan over medium-high heat.
  2. Add the cubed chicken and fry until it’s half cooked. Remove excess oil if needed.
  3. Stir in onion, green chilies, ginger-garlic paste, and tomatoes.
  4. Cook for 4 to 5 minutes or until the onions are softened and the mixture has thickened slightly.
  5. Season with black pepper, red chilli powder, turmeric powder, and salt. Mix well.
  6. Reduce heat to low, cover the pan, and let it simmer for 30 minutes or until the chicken is tender.
  7. Serve hot, garnished with fresh coriander leaves.

Mutton Karahi

Ingredients:

  • 500 grams boneless mutton, cubed
  • 3 onions, sliced
  • 4 tomatoes, chopped
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric powder
  • 2 tablespoons ginger-garlic paste
  • 2 teaspoons coriander powder
  • Salt to taste
  • 60 ml oil or ghee (clarified butter)
  • Chopped coriander leaves for garnish

Method:

  1. Heat the oil in a large pan over medium-high heat.
  2. Add the cubed mutton and fry until it’s half cooked. Remove excess oil if needed.
  3. Stir in onion, ginger-garlic paste, tomatoes, coriander powder, red chilli powder, turmeric powder, and salt.
  4. Cook for 4 to 5 minutes or until the onions are softened and the mixture has thickened slightly.
  5. Reduce heat to low, cover the pan, and let it simmer for 30 to 40 minutes or until the mutton is tender.
  6. Serve hot, garnished with fresh coriander leaves.

Eggplant Karahi

Ingredients:

  • 450 grams eggplants, cubed
  • 3 medium tomatoes, chopped
  • 1 large onion, sliced
  • 2 green chilies
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric powder
  • Salt to taste
  • 60 ml oil or ghee (clarified butter)
  • Chopped coriander leaves for garnish

Method:

  1. Heat the oil in a large pan over medium-high heat.
  2. Add the eggplant cubes and fry until they are half cooked. Remove excess oil if needed.
  3. Stir in onion, green chilies, ginger-garlic paste, tomatoes, red chilli powder, turmeric powder, and salt.
  4. Cook for 4 to 5 minutes or until the onions are softened and the mixture has thickened slightly.
  5. Reduce heat to low, cover the pan, and let it simmer for 15 to 20 minutes or until the eggplants are tender and cooked.
  6. Serve hot, garnished with fresh coriander leaves.

Mixed Vegetable Karahi

Ingredients:

  • 450 grams assorted vegetables (such as cauliflower, potatoes, carrots, and peas)
  • 1 large onion, sliced
  • 2 green chilies
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric powder
  • Salt to taste
  • 60 ml oil or ghee (clarified butter)
  • Chopped coriander leaves for garnish

Method:

  1. Heat the oil in a large pan over medium-high heat.
  2. Add the cut vegetables and fry until they are half cooked. Remove excess oil if needed.
  3. Stir in onion, green chilies, ginger-garlic paste, red chilli powder, turmeric powder, and salt.
  4. Cook for 4 to 5 minutes or until the onions are softened and the mixture has thickened slightly.
  5. Reduce heat to low, cover the pan, and let it simmer for 10 to 15 minutes or until the vegetables are tender.
  6. Serve hot, garnished with fresh coriander leaves.

Fish Karahi

Ingredients:

  • 400 grams fish fillets, cut into bite-sized pieces
  • 3 onions, sliced
  • 2 green chilies
  • 1 tablespoon ginger-garlic paste
  • 2 tablespoons lemon juice
  • Salt to taste
  • 60 ml oil or ghee (clarified butter)
  • Chopped coriander leaves for garnish

Method:

  1. Heat the oil in a large pan over medium-high heat.
  2. Add the fish fillets and fry until they are half cooked. Remove excess oil if needed.
  3. Stir in onion, green chilies, ginger-garlic paste, lemon juice, and salt.
  4. Cook for 4 to 5 minutes or until the onions are softened and the mixture has thickened slightly.
  5. Reduce heat to low, cover the pan, and let it simmer for 10 to 15 minutes or until the fish is cooked through.
  6. Serve hot, garnished with fresh coriander leaves.

Lentil Karahi

Ingredients:

  • 1 cup brown lentils (soaked overnight and drained)
  • 3 onions, sliced
  • 2 green chilies
  • 2 tablespoons ginger-garlic paste
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric powder
  • Salt to taste
  • 60 ml oil or ghee (clarified butter)
  • Chopped coriander leaves for garnish

Method:

  1. Heat the oil in a large pan over medium-high heat.
  2. Add the soaked and drained lentils and fry for 2 to 3 minutes until they are half cooked. Remove excess oil if needed.
  3. Stir in onion, green chilies, ginger-garlic paste, red chilli powder, turmeric powder, and salt.
  4. Cook for 4 to 5 minutes or until the onions are softened and the mixture has thickened slightly.
  5. Reduce heat to low, cover the pan, and let it simmer for 10 to 15 minutes or until the lentils are tender and cooked through.
  6. Serve hot, garnished with fresh coriander leaves.