Karahi Paste

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.

Ingredients Required:

  • 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)

Cooking Method:

  1. 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.
  2. Pour oil in a Karahi and let it heat, then fry the marinated meat for 5-6 minutes on high flame.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Serve with hot naan or chapatti. You can also serve it with kulcha.

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