Karahi Potatoes With Whole Spices Recipes

KARAHI POTATOES

Steps:

• Par boil the potatoes whole in their skins for 20 minutes, drain and cut them into 1cm slices.
• Heat the oil in a sauté pan. Lower the heat slightly and add the garlic, cumin seeds, onion granules, fenugreek seeds, mustard seeds and chilli flakes. Fry for 1 minute, then add the sliced onion and fry for 5 minutes until the onion are golden.
• Add the potatoes and mix well, cover the pan with the lid and cook over a low heat, stirring occasionally for 15 - 20 minutes.

AUTHENTIC KARAHI CURRY (WITH BASE SAUCE)

Steps:

• Cook Chicken, or other meat.
• You can grill, fry or oven cook meat in any way you like. I often fry in oil adding a little turmeric and garlic. Once cooked set the pre-cooked meat aside.
• Base Sauce.
• Chop onions, ginger and Garlic roughly and fry in oil until cooked, add hot water, just enought to cover onions and garlic, you may not need all 500ml. Then simmer for 20 minutes.
• After 20 minutes take off heat let cool then blend with either a hand blender or in traditional blender, then set aside.
• Spice Mix.
• While the base sauce is cooling this is a good time to prepare you spice mix, just put all the spices in one bowl and mix together.
• The Curry.
• Heat oil to medium heat, and fry garlic and ginger for about 2 - 3 minutes, towards the end of the 3 minutes turn the heat down to very low.
• Once the oil, garlic and ginger have cooked and cooled a little add the spice mix a spoon at a time, you want to make a paste when the oil blends with the spices, so you may not need all the spice mix or you may need to add more oil.
• Once you have a runny oily paste turn the heat up very slightly, be very careful because if the spices burn the whole dish will be ruined. The trick is not to fry the spices just heat them sufficiently enough to bring out all the aromas and flavours, this should take only a few minutes.
• Then add the tomatoes, curry base, orange, salt, bay leaf, cinnamon, chicken stock cube and pre cooked chicken stirring the dish well.
• Let simmer for at least 20 mins but can be left for hours.
• 5 mins before you are ready to serve add the coriander and Ghee then dish up, I would recommend to serve with chapattis or basmati rice.

PAKISTANI CHICKEN KARAHI

Steps:

• Heat oil in a large pot or karahi over high heat. Add chicken pieces and cook until starting to brown, about 5 minutes. Add water, cumin, salt, ginger and garlic paste, red chile powder, and turmeric; cook and stir until fragrant, about 30 seconds.
• Stir tomatoes and green chile peppers into the pot. Reduce heat to low, cover, and cook until chicken pieces are no longer pink at the bone, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Sprinkle cilantro leaves over the chicken and cook until the leaves look slightly wilted, about 30 seconds.

KARAHI POTATOES WITH WHOLE SPICES

Steps:

• Heat the oil in wok. Lower the heat slightly and add the cumin seeds, dried chillies, mixed onion, mustard and fenugreek seeds, fennel seeds,garlic slice and ginger. Fry for 1 minute.
• Add sliced onion and fry for 5 minutes until the onion are golden.
• Add the potatoes and fresh red and green chillies and mix well.
• Cover the wok with lid. Cook over a very low heat for about 7 minutes.
• Remove the pan from and serve hot with naan and raita.