Karahi

One of the best dish full of flavour, enjoyed freshly cooked.

Preparation Time: 20 to 30 minutes
Vegetable Karahi: 15 to 20 minutes
Chicken or Lamb Karahi: 20 to 30 minutes

Cooking Time: 30 to 45 minutes
Vegetable Karahi: 20-30 minutes
Chicken or Lamb Karahi: 30-45 minutes

You can marinate chicken or lamb for about 30 minutes to 2 hours for enhanced flavor.
Always check the meat is fully cooked and tender.

Ingredients:

  • For the Spice Mix:
    • 1 tablespoon coriander powder
    • 1 tablespoon cumin powder
    • 1 tablespoon garam masala
    • 1 teaspoon turmeric powder
    • 1 teaspoon red chili powder (adjust according to your spice preference)
    • Salt to taste
  • For the Main Dish:
    • 2 tablespoons vegetable oil or ghee
    • 1 large onion, finely chopped
    • 1 tablespoon ginger-garlic paste
    • 1-2 green chilies, chopped (adjust to taste)
    • 1 cup mixed vegetables (for veg karahi) or 500g boneless chicken/lamb pieces
    • 2 large tomatoes, chopped
    • Fresh coriander leaves for garnish
    • Fresh ginger, julienned for garnish
    • 1-2 tablespoons plain yogurt (optional)

Instructions:

  1. Prepare the Spice Mix:
    • In a small bowl, mix together coriander powder, cumin powder, garam masala, turmeric powder, red chili powder, and salt. Set aside.
  2. Cooking:
    • Heat oil or ghee in a karahi or a large skillet over medium heat.
    • Add chopped onions and sauté until they become translucent.
  3. Add Aromatics:
    • Add ginger-garlic paste and chopped green chilies. Sauté for another 1-2 minutes until the raw smell disappears.
  4. Add Spice Mix:
    • Add the prepared spice mix to the onions and aromatics. Cook for a couple of minutes to allow the spices to release their flavors.
  5. Add Vegetables/Meat:
    • For Vegetable Karahi: Add mixed vegetables and cook until they are slightly tender.
    • For Chicken or Lamb Karahi: Add the chicken or lamb pieces and brown them on all sides.
  6. Tomatoes and Yogurt:
    • Add chopped tomatoes to the karahi. Cook until the tomatoes break down and the oil separates from the masala.
    • If you like a creamier texture, add yogurt at this stage and mix well.
  7. Simmer:
    • Cover the karahi and let it simmer on low heat until the vegetables/meat are fully cooked and the flavors meld together.
  8. Garnish:
    • Garnish with fresh coriander leaves and thin strips of ginger before serving.

Best served with naan or roti, enjoy your home made karahi

lamb karahi