I’ve been meaning to share this recipe since ages now. The last time I tried taking pictures in the camera, it turned out that the memory card was absent and all the pictures I took were just a mirage (obviously HI was responsible for it, haha). I’ve been making this shinwari karahi a lot ever since I’ve tried the recipe ( it’s now a must item in my dinner and lunch parties) but we always end up eating it before i can take pictures for the blog. So, this time I made sure that the pictures are shot before the consumption because there are absolutely no leftovers from the karahi. Yes, it turns out that scrumptious! No joke
Reasons to make Shinwari Karahi
Why Shinwari Karahi?
- Minimal Ingredients
- Quick (if making with chicken)
- Finger licking good
- People Pleaser dish (hands down) (I’ve got serious praise on this particular dish by so many of my friends)
I’d love you guys to add to the list if you want to, in the comments below in case you try it out and like the result.
Let’s get down to the actual business – the recipe.
About Shinwari Karahi:
The Karahi is originated from and named after a famous market ‘Shinwari Market’ in KPK, Pakistan. The karahi is a staple Pashtun cuisine which is generally the simplest to make and tastiest when you eat.
Cuisine: Pashtun/ Pakistani
|Prep Time:||5 mins||Quickness:||🍲🍲🍲|
|Cooking Time:||30* mins||Spice Level:||🍲🍲🍲|
- A wok/ Karahi
- Cooking spoon
- Cutting board
- Small tong
- Lamb/ Mutton/ Chicken/Beef (with bones curry cut) 500gms
- Oil (half cup) 150ml
- Ginger Garlic Paste 1 tbsp
- Green chilies 4-5
- Tomatoes (medium sized, cut in half) 4
- Salt 1 tsp
- Black Pepper (crushed/cracked preferably) 1 tsp
- Ginger (julienned for garnishing – optional)
- Coriander (roughly chopped for garnishing – optional)
- In a wok, heat oil on medium-high heat and put meat pieces in it.
- Add ginger garlic paste and mix.
- Fry the meat pieces with ginger garlic paste in oil on high heat until the meat pieces look a bit caramelized/ change color.
- Add a cup of water(except when using chicken) and bring it to boil.
- Cover the wok and cook it until the meat is tender on low heat.
- Throw in the green chilies.
- Place halved tomatoes over the meat such that the skin part is exposed (see pictures for reference).
- Cover the lid and let the tomatoes skin get loosened on low heat for 10-15 mins. (Do not mix)
- Remove tomatoes’ skin and mix well by cooking on high heat for 2-3 minutes.
- Add in salt and black pepper (crushed/cracked) and mix well until excess water dries out and oil comes on top.
- Garnish with fresh chopped coriander, julienned ginger & serve hot with naans.
MY TWO CENTS:
- Adjust the spices to suit your taste buds.
- Do not miss the frying meat part before the tendering part.
- Do not add single drop of water when using chicken.
- You can use black pepper powder but the recipe gives best results when you use cracked pepper.
- Use fully ripen tomatoes for best results.
- Use fresh tomatoes and refrain from using canned/tinned tomatoes.
- If the tomatoes’ skin doesn’t look loosened then cover the lid and cook on low heat for a couple more minutes, that should help.
Hope you’ll enjoy trying it out.
I’d love to get your feedback. Feel free to drop a comment below about your experience.