Karahi is classic Pakistani dish is made and served in a karahi and that is how it gets the name. Simply cooked on high fame in tomatoes and traditional spices yielding a spiced curry that is full of flavors. Garnished with julianne cut ginger and finely chopped fresh coriander leaves gives it a rich aroma and Pakistani touch.
If I have to select a national dish that defines Pakistani Cusinie it would be KARAHI. If Butter Chicken defines Indian cuisine, Chicken Karahi has to be the one for Pakistan.
There are so many variations of Karahi. As you travel across Pakistan you will find a different variation for Karahi having its own unique taste and flavor.
I am sharing my favorite recipe for Karahi using mutton chops. The step wise tutorial for the recipe is in the highlight section of my IG Profile. .
- Mutton chops – 250 gm
- Garlic water – 2 – 3 cloves dissolved in 1/4cup water
- Salt – 1 tsp
- Crusher red chilies – 1 tsp
- Turmeric – 1/4 tsp
- Tomatoes – 3 to 4
- Yogurt – 1/4 cup
- Black pepper – 1 tsp
- Crushed cumin n coriander powder – 3/4 tsp
- Kasuri methi – 1/2 tsp
- Fresh corinader leaves and ginger for garnish
- Oil – 1/4 cup
Detailed step wise recipe in the highlight section of IG profile
I love our Pakistani cuisine and I want to bring Pakistani traditional food to a larger audience, across the borders. Do you think Karahi defines, in general, what Pakidtani Cusinie is about?
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