Karahi Paste<\/h1>\n

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.<\/p>\n

Ingredients Required:<\/h2>\n

\n
• Meat (Chicken\/Beef) 1Kg<\/li>\n
• Garlic Paste 2 Tablespoon<\/li>\n
• Ginger Paste 1 Tablespoon<\/li>\n
• Tomatoes 6-7 Pcs (Medium, 500 gm)<\/li>\n
• Green Chilies 5-6 Pcs (Medium)<\/li>\n
• Fresh Coriander 2 Tablespoon<\/li>\n
• Cooking Oil 1 \u00bd Cup (275 ml)<\/li>\n
• Butter \u00bd Cup (85 gm)<\/li>\n
• Karahi Paste 15 tablespoon (150 g)<\/li>\n<\/ul>\n

  Cooking Method:<\/h2>\n

  \n
  1. Mix ginger paste, garlic paste, and Anaaj Valley\u2122 Karahi Paste in a small bowl and apply on the meat, leave 15-20 minutes for marination.<\/li>\n
  2. Pour oil in a Karahi and let it heat, then fry the marinated meat for 5-6 minutes on high flame.<\/li>\n
  3. Now cover the pan and let it cook on low flame until the meat is tender.
     \nTip: For chicken cook 10 minutes and for mutton, lamb, or beef cook for 45 minutes.<\/li>\n
  4. In a separate pan, heat \u00bd cup oil and add tomatoes and cook it on low heat until tomatoes turn soft (Approx. 5-6 minutes).
     \nTip: Stir periodically for even cooking.<\/li>\n
  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.<\/li>\n
  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.<\/li>\n
  7. Serve with hot naan or chapatti. You can also serve it with kulcha.<\/li>\n<\/ol>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/section>\n","protected":false},"excerpt":{"rendered":"

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