Karahi is considered a legacy of Mughal Emperors. Karahi is an essential element of festivals, weddings, get-togethers, and even formal gatherings in Pakistan, India, Bangladesh, and Nepal.
- Meat (Chicken/Beef) 1Kg
- Garlic Paste 2 Tablespoon
- Ginger Paste 1 Tablespoon
- Tomatoes 6-7 Pcs (Medium, 500 gm)
- Green Chilies 5-6 Pcs (Medium)
- Fresh Coriander 2 Tablespoon
- Cooking Oil 1 ½ Cup (275 ml)
- Butter ½ Cup (85 gm)
- Karahi Paste 15 tablespoon (150 g)
- Mix ginger paste, garlic paste, and Anaaj Valley™ Karahi Paste in a small bowl and apply on the meat, leave 15-20 minutes for marination.
- Pour oil in a Karahi and let it heat, then fry the marinated meat for 5-6 minutes on high flame.
- Now cover the pan and let it cook on low flame until the meat is tender.
Tip: For chicken cook 10 minutes and for mutton, lamb, or beef cook for 45 minutes.
- In a separate pan, heat ½ cup oil and add tomatoes and cook it on low heat until tomatoes turn soft (Approx. 5-6 minutes).
Tip: Stir periodically for even cooking.
- Now add cooked tomatoes & green chilies to the karahi (Pan) in which you were cooking meat. Stir fry the meat gently until oil separates from the masala. It will take about 10-15 minutes.
- Once it is ready, add and gently mix freshly chopped coriander and butter. Now turn off the flame and dish it out in a glass bowl or fancy steel karahi.
- Serve with hot naan or chapatti. You can also serve it with kulcha.