AUTHENTIC KARAHI CURRY (WITH BASE SAUCE)
Ok this take a little bit more effort than something out of a jar, but I garneted the flavour is amazing. This is a tried & tested recipe that I cook for family and friends on a regular basis, I have spent years learning how to make the best curries and this is my favourite. Nothing out of a jar just fresh ingredients, this is honestly better that what you get from most Indian restaurants.
Provided by John-louvolite
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 26
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.
Nutrition Facts : Calories 609.1, Fat 47, SaturatedFat 9.1, Cholesterol 93.9, Sodium 982.8, Carbohydrate 21.7, Fiber 3.6, Sugar 9.5, Protein 26.4
PAKISTANI CHICKEN KARAHI
This dish gets its name from a karahi, a flat open pot used a lot in Pakistani and Indian cooking. In spite of its name, this recipe can be made in any pot. My mom came up with this recipe; it's a little spicy (by Pakistani standards), but simple and foolproof. Serve with naan bread.
Provided by creativecookie
Categories World Cuisine Recipes Asian Pakistani
Time 1h6m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 429.1 calories, Carbohydrate 9.5 g, Cholesterol 61.4 mg, Fat 33.4 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 5.8 g, Sodium 698.2 mg, Sugar 5.5 g
KADHI (YOGURT-BASED SAUCE)
Provided by Craig Claiborne
Categories condiments
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Leave yogurt or sour cream outside refrigerator overnight so it will sour more.
- Put flour in bowl and add yogurt or sour cream. Stir while adding 5 cups of water.
- Cut chilies in half lengthwise. Cut each length in half crosswise and add to mixture of yogurt or sour cream.
- Cut (do not grind) ginger cube into very small pieces. Add this.
- Cut away and discard tomato core. Cut tomato into 1/4-inch cubes. There should be about 1/2 cup. Add this.
- Add salt, sugar and curry leaves.
- Heat butter in small saucepan and add cloves, cinnamon, cumin seeds, mustard seeds, hot dried peppers and asafetida. Cook briefly, stirring, and add about 1/4 cup of sour cream or yogurt mixture. Combine this with remaining yogurt or sour cream mixture in a kettle and bring to boil.
- Add remaining 2 cups water to saucepan in which spices cooked. Stir this around and add it to kettle. Bring to boil, stirring. Add lime juice. Cook, stirring, about 15 minutes. Stir in coriander leaves. Serve over cooked rice (do not cook the rice in a meat broth if the meal is to be vegetarian).
Nutrition Facts : @context http, Calories 133, UnsaturatedFat 2 grams, Carbohydrate 17 grams, Fat 6 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 3 grams, Sodium 897 milligrams, Sugar 10 grams, TransFat 0 grams
KIBBEH WITH YOGURT-GARLIC SAUCE (LEBANON)
Provided by Food Network
Categories main-dish
Time 1h30m
Yield 1 1/2 to 2 dozen, depending up
Number Of Ingredients 21
Steps:
- To make the outer shells, place the bulgur wheat in a bowl and cover with water. Let sit for 20 minutes then drain in a strainer, pressing to extract the excess liquid.
- In a large bowl, blend the beef, onions, cumin, salt, and pepper to a paste. Add the strained bulgur wheat and mix well. Process again, in batches, in a food processor until smooth and pliable enough to work like a dough, adding a little ice water if needed.
- To make the stuffing, in a large skillet, cook the meat, stirring, over medium-high heat until browned, about 4 minutes. Add the onions, salt, allspice, pepper, and cinnamon, and cook, stirring, until tender, about 4 minutes. Remove from the heat and add the pine nuts. Let sit until cool enough to handle.
- To make the final dish, with wet hands, shape the raw meat-bulgur mixture into egg-sized balls. Make a hole down the center of each ball with an index finger to make a deep cup with a pointed bottom. Stuff each ball with about 1 tablespoon of the stuffing. Press down on the sides and top to enclose the filling and reshape into a smooth egg with a pointed top. Repeat with the remaining ingredients, wetting your hands frequently.
- Preheat the oil to 360 degrees F.
- In batches, add the kibbeh balls to the hot oil and cook until golden brown and the meat is cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot or at room temperature, with the Yogurt-Garlic Sauce for dipping.
- In a medium bowl, whisk the yogurt until smooth and creamy. Add the remaining ingredients and whisk to combine.
KARHI, A YOGURT SAUCE
Eating a karhi is really a way of eating heated yogurt. Because yogurt would curdle into unappetizing blobs if it were to be just heated up, it is stabilized with a flour first. In India, where there are many vegetarians who know that a bean, a grain, and a milk product can make for a balanced meal, it is chickpea flour that is used. Known variously as garbanzo flour, gram flour, chickpea flour, farine de pois chiches, and besan, it is very nutritious as well as full of a nutty flavor. Karhis are cooked over much of India with many interesting regional variations. This yogurt sauce, spicily seasoned and quite scrumptious, is either poured over rice or put into individual bowls and eaten with whole-grain flatbreads. Meats and vegetables are often served on the side.
Yield serves 6
Number Of Ingredients 10
Steps:
- Put the chickpea flour in a large bowl. Very slowly, add 1 cup water, beating with a whisk as you do so. Keep beating until there are no lumps. Add the yogurt and beat it in until the mixture is smooth. Add another 4 cups water gradually, beating as you go.
- Pour the oil into a medium pan and set over medium-high heat. When hot, put in the cumin, mustard, and fennel seeds as well as the chilies. As soon as the mustard seeds start to pop, a matter of seconds, put in the turmeric and curry leaves. Stir once and pour in the chickpea-yogurt mixture. Stir with a whisk. Turn heat to medium. Add the salt. Keep stirring with the whisk until the mixture thickens and starts to bubble. Turn heat to low, cover partially, and cook 25 minutes.
More about "karhi a yogurt sauce recipes"
GUJARATI KADHI RECIPE - SWEET AND SPICY GUJARATI KADHI
From archanaskitchen.com
KADHI RECIPE | BON APPéTIT
From bonappetit.com
SPINACH KOFTA KADHI (CURRY) RECIPE | CHEFDEHOME.COM
From chefdehome.com
RAJASTHANI KADHI - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
10 BEST PLAIN YOGURT SAUCES RECIPES | YUMMLY
From yummly.com
HOW TO MAKE PUNJABI KADHI RECIPE - DASSANA'S VEG …
From vegrecipesofindia.com
CUCUMBER YOGURT SAUCE (KHYAR BI LABAN) - THE MATBAKH
From thematbakh.com
SOUTH INDIAN KADHI YOGURT CURRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
KARHI (YOGURT DUMPLING RECIPE) | INDIAN CUISINE RECIPES, DUMPLING ...
From pinterest.com
INSTANT POT KADHI - MY DAINTY SOUL CURRY
From mydaintysoulcurry.com
CHICKPEAS IN A COCONUT MILK KARHI SAUCE | LISA’S KITCHEN
From edulife.fun
YOGHURT SAUCE (KARHI) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
PUNJABI KADHI PAKORA - COOK WITH MANALI
From cookwithmanali.com
KARHI | PAKORA KARHI | MIRCHI TALES
From mirchitales.com
KARHI (YOGURT DUMPLINGS) RECIPE - ANGELFIRE
From angelfire.com
KARAHI COOKING SAUCE - FOOD FUSION
From foodfusion.com
10 BEST KEBAB YOGURT SAUCE RECIPES | YUMMLY
From yummly.com
YOUGURT KARHI RECIPES | ZAIQA
From zaiqa.com
KARHI (YOGURT DUMPLING RECIPE) | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
EASY PUNJABI KADHI - INDIAN YOGURT CURRY RECIPE - COOKING THE …
From cookingtheglobe.com
PAKISTANI CHICKEN KARAHI (EASY & AUTHENTIC) - TEA FOR TURMERIC
From teaforturmeric.com
CHICKEN KARAHI RECIPE – ROOKIE WITH A COOKIE
From rookiewithacookie.com
TENDER CHICKPEAS IN GOLDEN KARHI SAUCE - VEGETARIAN RECIPES
From foodandspice.com
KARHI SAUCE - KṛṣṇA'S TREATS AND INSPIRING IDEAS
From krsnastreats.org
GARLIC YOGURT SAUCE - SWEET CARAMEL SUNDAY
From sweetcaramelsunday.com
LAMB IN A 'KARHI' SAUCE (KARHI GOSHT) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
DELICIOUS KARHI RECIPE BY SHIREEN ANWAR IN 4 QUICK STEPS
From foodterritory1.blogspot.com
INDIAN KARHI YOGURT RECIPE - FERMENTATION
From myfermentation.com
YOGURT GARLIC SAUCE FOR KEBABS - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
MIXED VEGETABLES IN CREAMY KARHI SAUCE – MY WORDPRESS
From migrate.krishna.com
PALAK KADHI - SPINACH IN YOGURT SAUCE - COOK WITH MANALI
From cookwithmanali.com
PAKORA KARHI. FLAVOURFUL PAKORAS DIPPED IN YOGURT BASED SPICY …
From youtube.com
KADHI PAKORA RECIPE - I KNEAD TO EAT
From ikneadtoeat.com
KIBBEH IN YOGURT SAUCE {BI LABANIEH} - FEELGOODFOODIE
From feelgoodfoodie.net
MUNG BEANS IN A GOLDEN KARHI SAUCE
From food-ilike.blogspot.com
CHICKPEAS IN A COCONUT MILK KARHI SAUCE - VEGETARIAN RECIPES
From foodandspice.com
MUNG BEANS INWARDS A GOLDEN KARHI SAUCE
From bodywellbeing.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love