Karahi (Pakistani-Style Curry)
Experience the bold and aromatic flavors of Pakistani cuisine with Karahi, a classic dish known for its rich tomato-based gravy, tender meat, and a perfect blend of spices. Traditionally cooked in a wok-like pan called a “karahi,” this dish is a favorite for both everyday meals and special gatherings. Serve it with naan or steamed rice for a truly satisfying experience.
Ingredients
- 1 kg chicken, cut into pieces (or lamb/mutton)
- 4 tablespoons vegetable oil
- 2 large onions, finely chopped
- 4 tomatoes, chopped
- 2 tablespoons ginger-garlic paste
- 4-5 green chilies, sliced
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- Salt to taste
- Fresh coriander leaves, chopped, for garnish
- 1/2 cup water (adjust for desired gravy consistency)
Instructions
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Prepare the Base
Heat oil in a karahi or large skillet over medium heat. Add cumin seeds and let them sizzle for a few seconds. Add chopped onions and sauté until golden brown. Stir in ginger-garlic paste and cook until fragrant.
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Cook the Meat
Add chicken pieces and sear until they are lightly browned on all sides. Sprinkle turmeric, red chili powder, coriander powder, and salt over the meat. Mix well to coat the chicken with the spices.
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Make the Gravy
Add chopped tomatoes and green chilies to the pan. Cook until the tomatoes soften and release their juices. Pour in water, cover, and let it simmer on low heat for 20-30 minutes, or until the meat is fully cooked and tender.
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Finish with Spices
Stir in garam masala and adjust salt if needed. Cook uncovered for a few more minutes to thicken the gravy slightly.
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Serve
Garnish with fresh coriander leaves and serve hot with naan, roti, or steamed rice.
Serving
Karahi is perfect for family dinners or festive meals. Pair it with a simple salad, yogurt raita, or pickles to complement the bold flavors. Enjoy the rich, aromatic taste that makes this dish a Pakistani favorite.
