FoodieAtlas
Recipes around the World
Karahi is a beloved Pakistani curry known for its bold flavors and aromatic spices. Traditionally cooked in a wok-like pan, it holds cultural significance as a family dish often enjoyed during gatherings and celebrations. Karahi can be made with chicken or mutton and is typically served hot with naan or rice.
Heat the oil or ghee in a large Karahi (wok-style pan) over medium heat.
Add the chopped onions and cook until they become golden brown.
Stir in the garlic and ginger paste, and cook for an additional minute.
Add the meat pieces and cook until they are browned on all sides.
Add the chopped green chilies and tomatoes. Cook until the tomatoes break down and become a thick sauce.
Stir in the yogurt and cook for 2-3 minutes, allowing the yogurt to blend into the sauce.
Add the ground cumin, ground coriander, turmeric, red chili powder, garam masala, chili flakes (if using), and salt. Mix well to combine the spices with the sauce.
Cover the Karahi and let it cook over low heat for 20-25 minutes, or until the meat is tender and cooked through. Stir occasionally.
Once the meat is cooked and the sauce has thickened, stir in the kasuri methi (if using).
Garnish with chopped fresh coriander leaves, fresh mint leaves, and sliced green chilies.
Enjoy your meal!
Karahi is a traditional Pakistani curry made with meat, tomatoes, and spices, cooked in a wok-like pan.
Karahi originates from Pakistan and is a staple in its culinary culture, especially in Punjab.
Key ingredients include chicken or mutton, onions, garlic, ginger, tomatoes, and yogurt.
Karahi takes approximately 55-65 minutes to prepare and cook.
Karahi is often served with naan, roti, or steamed rice, along with a side of raita or salad.