Vegetable Karahi
Delve into the world of Pakistani cuisine with the delightful vegetable karahi, an aromatic and colourful dish perfect for a family meal or a special occasion.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 Potatoes
- 2 Bell Peppers (1 green, 1 red)
- 2 Carrots
- 1 Onion
- 4 cloves Garlic
- 1 inch Ginger
- 2 Tomatoes
- 2 tbsp Oil
- 1 tbsp Cumin Seeds
- 1 tbsp Coriander Seeds
- 1 tsp Turmeric Powder
- 1 tsp Chilli Powder
- 1 tsp Salt
- 1 Coriander
- 1 tsp Dried Fenugreek leaves
- 500 ml Water
Instructions
- 1
Chop the potatoes, bell peppers, and carrots into bite-sized pieces.
- 2
Finely chop the onion, garlic, and ginger. Dice the tomatoes.
- 3
Heat the oil in a large pan or wok (karahi) over medium heat. Add the cumin seeds and coriander seeds. Fry for a minute until they start to pop.
- 4
Add the chopped onion, garlic, and ginger to the pan. Cook for about 5 minutes until the onions become translucent.
- 5
Add the tomatoes and cook for a few minutes, until softened.
- 6
Add the chopped potatoes, bell peppers, and carrots to the pan. Stir well to combine with the onion and spices.
- 7
Add the turmeric powder, chili powder, and salt to the pan. Stir well to ensure all the vegetables are coated with the spices. Cook for 3-4 minutes.
- 8
Add the water to the pan. Stir well.
- 9
Cover the pan and let it simmer for about 20 minutes, or until the vegetables are cooked through and the sauce has thickened slightly.
- 10
Sprinkle with dried fenugreek and fresh coriander leaves.