15 Delicious Karahi Recipes You Need to Try

Karahi recipes are a delightful way to spice up your meals with bold flavors and simple techniques. This traditional dish, cooked in a wok-like pan called a karahi, can be personalized with your choice of meat, vegetables, and spices. From classic chicken and mutton to unique vegetarian options, there’s a delicious karahi out there waiting for you to try!

Egg Karahi for Breakfast

Egg Karahi is a delightful and hearty dish perfect for breakfast. With a rich blend of spices and fresh ingredients, it offers a burst of flavors that will kick-start your day. This recipe is not only simple to make but also allows for creativity in adding your favorite vegetables or spices.

The combination of eggs cooked in a spicy tomato sauce creates a comforting meal that pairs beautifully with bread or naan. It’s a satisfying choice for anyone looking to enjoy something different in the morning.

Ingredients

• 4 large eggs
• 2 medium tomatoes, chopped
• 1 onion, finely chopped
• 2 green chilies, chopped
• 1 teaspoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt, to taste
• 2 tablespoons oil
• Fresh cilantro, for garnish
• Bread or naan, for serving

Instructions

1. Heat oil in a karahi or a deep frying pan over medium heat. Add onions and sauté until golden brown.
2. Add ginger-garlic paste, green chilies, and chopped tomatoes. Cook until the tomatoes soften.
3. Stir in red chili powder, turmeric, and salt. Cook for a few minutes until well combined.
4. Crack the eggs directly into the mixture. Cover and let cook until the egg whites are set but the yolks remain runny, about 5-7 minutes.
5. Garnish with fresh cilantro and serve hot with bread or naan.

Classic Chicken Karahi

Classic Chicken Karahi is a beloved dish full of rich flavors and satisfying textures. It features tender chicken pieces cooked in a spicy tomato-based sauce, highlighted by fragrant spices. This dish is not only delicious but also quite simple to prepare, making it a great choice for both busy weeknights and special occasions.

The combination of spices and fresh ingredients brings a burst of flavor to your plate. With the warmth of cumin, coriander, and ginger, along with the bright notes of cilantro, this dish is sure to delight everyone at the table. Plus, it pairs beautifully with naan or rice, making it a comforting meal.

Ingredients

• 1 kg chicken, cut into pieces
• 4 tablespoons oil
• 2 medium onions, finely chopped
• 4 tomatoes, chopped
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a karahi or deep pan over medium heat. Add cumin seeds and let them sizzle.
2. Add the chopped onions and sauté until they are golden brown.
3. Stir in the ginger-garlic paste and cook for another minute.
4. Add the chicken pieces and cook until they change color.
5. Add tomatoes, green chilies, and all the spices. Mix well and cook until the tomatoes soften.
6. Add a little water if needed to prevent sticking. Cover and simmer until the chicken is fully cooked, about 15-20 minutes.
7. Once done, garnish with fresh cilantro and serve hot with naan or rice.

Paneer Karahi in Creamy Sauce

Paneer Karahi in creamy sauce is a delightful North Indian dish that’s rich and flavorful. It features soft paneer cubes simmered in a luscious, spiced tomato and cream sauce, making each bite a comfort for the taste buds. This recipe is not only delicious but also quite easy to prepare, perfect for a cozy dinner at home.

The combination of spices with the creaminess of the sauce creates a warm, inviting dish that pairs wonderfully with naan or rice. It’s a great option for vegetarians looking to enjoy a hearty meal without too much fuss in the kitchen.

Ingredients

• 250 grams paneer, cubed
• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 medium tomatoes, pureed
• 1/2 cup heavy cream
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh coriander leaves, for garnish
• 1-2 green chilies, slit (optional)
• 1 teaspoon kasuri methi (dried fenugreek leaves)

Instructions

1. Heat oil in a karahi or a deep pan over medium heat. Add cumin seeds and let them splutter.
2. Add the chopped onions and sauté until they turn golden brown. Stir in the ginger-garlic paste and cook for a minute.
3. Pour in the tomato puree and cook until the oil separates from the mixture, about 5-7 minutes.
4. Add the red chili powder, garam masala, and salt. Mix well.
5. Gently add the paneer cubes and mix to coat them in the sauce.
6. Pour in the heavy cream and simmer for another 5 minutes, stirring occasionally.
7. Add kasuri methi and garnish with fresh coriander and green chilies if using.
8. Serve hot with naan or rice.

Spicy Lamb Karahi

Spicy Lamb Karahi is a delicious and hearty dish that brings a burst of flavors to your table. With tender pieces of lamb cooked in a rich tomato gravy, this recipe offers a perfect balance of spices that delight the palate. It’s simple to make and perfect for both weekday dinners and special occasions.

The aromatic blend of spices, combined with the warmth of fresh herbs, creates a comforting meal that pairs wonderfully with naan or rice. You’ll love how satisfying this dish is, making it a favorite for those who enjoy a bit of spice!

Ingredients

• 1 kg lamb, cut into pieces
• 4 medium tomatoes, chopped
• 2 large onions, sliced
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• Fresh coriander for garnish
• 3 tablespoons cooking oil

Instructions

1. Heat oil in a karahi (wok) over medium heat. Add cumin seeds and let them sizzle.
2. Add sliced onions and sauté until golden brown.
3. Stir in ginger-garlic paste and cook for another minute.
4. Add lamb pieces and cook until they are browned on all sides.
5. Mix in tomatoes, green chilies, and all the spices. Stir well.
6. Add a little water, cover, and let it simmer for about 45 minutes, or until the lamb is tender.
7. Once cooked, adjust the seasoning and garnish with fresh coriander before serving.

Vegetable Karahi Delight

Vegetable Karahi is a vibrant dish filled with a variety of colorful vegetables that brings both taste and nutrition to your table. This recipe is perfect for anyone looking for a quick and easy meal that doesn’t skimp on flavor. The blend of spices and fresh ingredients creates a delightful experience that’s both satisfying and wholesome.

This dish is not only simple to make, but it also allows for flexibility in choosing your favorite vegetables. You can easily customize it to suit your preferences or what you have on hand. Whether served with naan or rice, Vegetable Karahi is sure to impress!

Ingredients

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 onion, chopped
• 2 tomatoes, chopped
• 1 bell pepper, diced
• 2 carrots, sliced
• 1 zucchini, diced
• 1 cup green beans, trimmed and halved
• 2 teaspoons ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat the oil in a karahi or deep pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown.
3. Stir in the ginger-garlic paste and cook for a minute until fragrant.
4. Add the chopped tomatoes and cook until they soften, forming a sauce.
5. Mix in the diced bell pepper, carrots, zucchini, and green beans. Sauté for about 5-7 minutes, until the vegetables are tender.
6. Sprinkle turmeric, red chili powder, coriander powder, and salt. Mix well and cook for an additional 2-3 minutes.
7. Garnish with fresh cilantro before serving.

Beef Karahi with Green Peppers

Beef Karahi with Green Peppers is a vibrant and hearty dish, perfect for any occasion. The tender chunks of beef simmered in a rich, spicy tomato gravy combine beautifully with the fresh crunch of green peppers, creating a delightful balance of flavors and textures. This recipe is simple enough for weeknight dinners while being impressive enough to serve at gatherings.

The dish is filled with warmth and aromatic spices, making it comforting and satisfying. If you enjoy bold flavors and easy preparation, this recipe will quickly become a favorite in your kitchen.

Ingredients

• 500g beef, cut into cubes
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 2 tomatoes, chopped
• 2 green bell peppers, sliced
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat oil in a karahi or deep pan over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and sauté until they turn golden brown. Stir in ginger-garlic paste and cook for another minute.
3. Add the beef cubes and cook until they are browned on all sides.
4. Mix in chopped tomatoes, red chili powder, turmeric powder, and salt. Cook until the tomatoes soften and release their juices.
5. Add a little water if needed and cover the pan. Let it simmer for about 30-40 minutes until the beef is tender.
6. Once the beef is tender, add the sliced green peppers and garam masala. Cook for an additional 5-10 minutes until the peppers are slightly soft but still vibrant.
7. Garnish with fresh cilantro and serve hot with naan or rice.

Mutton Karahi with Yogurt Garnish

Mutton Karahi is a rich and hearty dish that bursts with flavors. This recipe combines tender mutton with a blend of spices, resulting in a warm, savory experience. Topped with a fresh yogurt garnish, it adds a creamy touch that balances the spices beautifully. It’s a satisfying meal perfect for gatherings or a cozy night in.

The best part? It’s simple to prepare, making it ideal even for those who are new to cooking. Just a few ingredients and a little time on the stove, and you’ll have a delicious dish that will impress your family and friends!

Ingredients

• 1 kg mutton, cut into cubes
• 4 tablespoons cooking oil
• 2 large onions, finely sliced
• 2 tablespoons ginger-garlic paste
• 2-3 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 2 teaspoons coriander powder
• Salt to taste
• 1 cup tomatoes, chopped
• 1/2 cup yogurt
• Fresh coriander, chopped for garnish

Instructions

1. Heat oil in a karahi or deep pan over medium heat. Add sliced onions and sauté until golden brown.
2. Add ginger-garlic paste and green chilies, cooking for another 2-3 minutes until fragrant.
3. Stir in the mutton cubes, cooking until they are browned on all sides.
4. Add cumin seeds, red chili powder, turmeric powder, coriander powder, and salt. Mix well to coat the meat with the spices.
5. Pour in the chopped tomatoes and cook until they soften and release their juices.
6. Add yogurt and stir well. Cover and let simmer on low heat for about 40-50 minutes, or until the mutton is tender.
7. Once cooked, garnish with fresh coriander and serve hot with naan or rice.

Seafood Karahi with Prawns

Seafood Karahi with prawns is a delightful dish that brings together fresh seafood and aromatic spices in a vibrant, flavorful sauce. This hearty dish is perfect for seafood lovers who enjoy a meal that is both satisfying and easy to prepare. The combination of spices creates a rich, zesty flavor that pairs wonderfully with fragrant basmati rice or hot naan.

Making this karahi is straightforward, making it a great choice for both beginner cooks and experienced chefs. With just a handful of ingredients, you can whip up this delicious meal in no time. Here’s how to prepare your own Seafood Karahi with Prawns!

Ingredients

• 500g prawns, cleaned and deveined
• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 2 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon coriander powder
• Salt to taste
• Fresh coriander leaves, chopped, for garnish
• Lemon wedges, for serving

Instructions

1. Heat the oil in a karahi or deep skillet over medium heat. Add the chopped onions and sauté until they turn golden brown.
2. Add the ginger-garlic paste and green chilies, cooking for another minute until fragrant.
3. Stir in the chopped tomatoes, turmeric powder, red chili powder, coriander powder, and salt. Cook until the tomatoes soften and the oil starts to separate.
4. Add the cleaned prawns to the mixture, stirring well to coat them with the spices. Cook for about 5-7 minutes until the prawns are cooked through and turn pink.
5. Garnish with fresh coriander leaves and serve hot with lemon wedges on the side, paired with rice or naan.

Karahi Chicken with Cashews

Karahi Chicken with Cashews is a delightful dish that perfectly marries tender chicken pieces with a rich, spicy sauce and crunchy cashews. This recipe packs a punch with its vibrant flavors and is sure to impress anyone at your dinner table. It’s simple to prepare, making it a great choice for both weeknight dinners and special occasions.

The combination of spices creates a warm and inviting taste, while the cashews add a pleasing crunch that complements the dish beautifully. Best served with naan or rice, this meal offers a satisfying experience that’s sure to become a favorite.

Ingredients

• 1 lb chicken, cut into pieces
• 1/2 cup cashews
• 2 tablespoons oil
• 1 onion, finely chopped
• 2 tomatoes, pureed
• 2 tablespoons ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt, to taste
• Fresh coriander, for garnish

Instructions

1. Heat oil in a karahi or deep skillet over medium heat. Add cumin seeds and let them sizzle.
2. Once they start to pop, add the chopped onion and sauté until golden brown.
3. Stir in the ginger-garlic paste and cook for a minute until fragrant.
4. Add the chicken pieces and fry until they are no longer pink.
5. Mix in the pureed tomatoes along with coriander powder, red chili powder, turmeric, and salt. Cook until the oil separates from the mixture.
6. Add the cashews and stir well to combine. Cook for a few more minutes, allowing the chicken to absorb the flavors.
7. Garnish with fresh coriander before serving. Enjoy with naan or rice!

Kadai Dal with Lentils

Kadai Dal is a comforting and flavorful dish made with lentils, often enjoyed with rice or bread. The combination of spices gives it a warm, earthy taste that’s both satisfying and nourishing. This recipe is simple to follow, making it perfect for both beginners and seasoned cooks alike.

The lentils cook down to a creamy texture, and the spices bring out a depth of flavor that makes every bite delightful. Whether you are serving it for a weeknight dinner or a special occasion, Kadai Dal is sure to please everyone at the table.

Ingredients

• 1 cup mixed lentils (masoor, moong, and chana dal)
• 3 cups water
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 2-3 green chilies, slit
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt to taste
• 2 tablespoons oil or ghee
• Fresh cilantro for garnish

Instructions

1. Rinse the lentils thoroughly and soak them in water for about 30 minutes. Drain and set aside.
2. In a pot, heat oil or ghee over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions and sauté until golden brown. Then, stir in the ginger-garlic paste and green chilies, cooking for another minute.
4. Add chopped tomatoes, turmeric, coriander powder, and red chili powder. Cook until the tomatoes soften.
5. Add the lentils and water, bring to a boil, then reduce the heat and let it simmer until the lentils are cooked through, about 20-25 minutes.
6. Season with salt and garnish with fresh cilantro before serving.

Karahi Qorma with Rich Gravy

Karahi Qorma is a delightful dish that brings rich flavors to your table. This savory curry, cooked in a traditional karahi (wok), is packed with tender meat and aromatic spices. The gravy is thick and luscious, making it perfect to enjoy with naan or rice. It’s simple enough for a weeknight meal yet impressive for special occasions.

The combination of spices enhances the meat, creating a dish that’s both warming and satisfying. The vibrant color and fragrant aroma will surely entice everyone at the dinner table. Whether you’re a seasoned cook or just starting out, this recipe will guide you through making a delicious Karahi Qorma that everyone will love.

Ingredients

• 1 kg chicken, cut into pieces
• 1 cup yogurt
• 2 medium onions, finely sliced
• 2 tomatoes, chopped
• 1/4 cup cooking oil
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• Fresh cilantro for garnish
• 1/4 cup water (if needed)

Instructions

1. Heat oil in a karahi over medium heat. Add sliced onions and sauté until golden brown.
2. Add ginger-garlic paste and sauté for a minute before adding the chicken pieces. Cook until they turn white.
3. Stir in chopped tomatoes, green chilies, cumin seeds, and all the spices. Cook until the tomatoes soften.
4. Add yogurt and mix well. If the gravy is too thick, add a little water to achieve the desired consistency.
5. Cover and let it simmer on low heat until the chicken is cooked through and tender, about 20-25 minutes.
6. Garnish with fresh cilantro and serve hot with naan or rice.

Karahi with Tandoori Chicken

Karahi with Tandoori Chicken is a delightful dish that brings together the smoky flavors of tandoori chicken and the rich, spicy essence of karahi cooking. The combination creates a warming meal that bursts with flavor in every bite. This recipe is straightforward, making it perfect for both seasoned cooks and beginners looking to impress family and friends.

The tandoori chicken offers a tangy and slightly spicy kick, while the karahi adds depth with its mix of spices, tomatoes, and creamy elements. This dish is not just satisfying; it’s also visually appealing, with vibrant colors that make it a feast for the eyes as well as the palate.

Ingredients

• 500g chicken pieces (bone-in for more flavor)
• 1 cup plain yogurt
• 2 tablespoons tandoori masala
• 1 tablespoon lemon juice
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 2-3 green chilies, slit
• 1 teaspoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Marinate the Chicken: In a bowl, mix yogurt, tandoori masala, lemon juice, and salt. Add the chicken pieces and ensure they’re well-coated. Let them marinate for at least 1 hour, or overnight for best results.
2. Cook the Chicken: Heat oil in a karahi (wok) on medium heat. Add cumin seeds and let them sizzle. Then, add chopped onions and sauté until golden brown.
3. Combine Ingredients: Stir in the ginger-garlic paste and green chilies. Cook for a minute before adding the marinated chicken. Sear the chicken for 5-7 minutes, then add chopped tomatoes and coriander powder. Mix well.
4. Simmer: Cover and let it cook on low heat for about 20-25 minutes, stirring occasionally, until the chicken is fully cooked and tender.
5. Finish: Taste and adjust seasoning if needed. Garnish with fresh cilantro before serving. Pair this delicious dish with naan or rice for a complete meal.

Prawn Karahi with Coconut Milk

Prawn Karahi with Coconut Milk is a delightful dish that combines the sweetness of prawns with the creamy richness of coconut. The spices give it a comforting warmth, making it perfect for any meal. This recipe is quite simple to prepare, even for beginners, allowing you to enjoy a taste of coastal cuisine right at home.

This dish is not just about flavor, but also about the wonderful aroma that fills your kitchen as it cooks. The combination of fresh prawns and coconut milk creates a creamy, satisfying sauce that pairs beautifully with rice or naan. Let’s dive into the ingredients and steps to make this delicious dish!

Ingredients

• 500 grams of prawns, cleaned and deveined
• 1 cup coconut milk
• 2 tablespoons oil (vegetable or coconut)
• 1 large onion, finely chopped
• 2-3 green chilies, slit
• 1 tablespoon ginger-garlic paste
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon red chili powder
• Salt, to taste
• Fresh cilantro, for garnish

Instructions

1. Heat the oil in a karahi or large skillet over medium heat. Add cumin seeds and let them splutter.
2. Add chopped onions and green chilies. Sauté until the onions are translucent.
3. Stir in the ginger-garlic paste and cook for a couple of minutes until the raw smell disappears.
4. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
5. Add the cleaned prawns and cook until they turn pink, about 3-5 minutes.
6. Pour in the coconut milk and simmer for another 5-7 minutes, allowing the flavors to meld together.
7. Garnish with fresh cilantro before serving.

Karahi served with Fresh Roti

Karahi is a popular dish known for its bold flavors and rich spices. Typically made with tender meat, vibrant vegetables, and a medley of aromatic herbs, it offers a delightful combination of tastes that can elevate any meal. This dish is not only satisfying but also fairly simple to whip up, making it a great choice for both novice cooks and seasoned chefs.

Served alongside freshly made roti, this meal becomes even more enjoyable. The warm, soft bread is perfect for scooping up the delicious karahi. The blend of textures and flavors creates a comforting dish that brings people together around the table, making it perfect for family gatherings or casual dinners.

Ingredients

• 500g chicken, cut into pieces
• 2 tablespoons oil
• 1 large onion, finely chopped
• 2 tomatoes, chopped
• 1 tablespoon ginger-garlic paste
• 2 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1 teaspoon red chili powder
• 1/2 teaspoon turmeric powder
• Salt to taste
• Fresh coriander leaves for garnish
• Fresh roti for serving

Instructions

1. Heat oil in a karahi or deep frying pan over medium heat. Add cumin seeds and let them sizzle.
2. Add chopped onions and sauté until they turn golden brown. Stir in ginger-garlic paste and green chilies, cooking for another minute.
3. Introduce the chicken pieces to the pan and cook until they change color.
4. Add chopped tomatoes, coriander powder, red chili powder, turmeric powder, and salt. Mix well and cover the pan, allowing it to simmer for about 15-20 minutes until the chicken is tender.
5. Once cooked, garnish with fresh coriander leaves and serve hot alongside freshly made roti.

Karahi Noodles with Spiced Chicken

Karahi Noodles with Spiced Chicken is a delightful blend of flavors and textures that will satisfy your cravings for something both hearty and refreshing. This dish combines tender chicken pieces with vibrant vegetables, all tossed together with noodles in a savory sauce. Each bite bursts with spices that warm the palate, making it perfect for any occasion.

Plus, it’s easy to whip up on a busy weeknight! With just a few simple ingredients and quick steps, you can serve a delicious meal in no time. It’s a crowd-pleaser that even the kids will enjoy!

Ingredients

• 8 ounces noodles (spaghetti or your choice)
• 1 pound chicken breast, cut into bite-sized pieces
• 2 tablespoons oil
• 1 onion, sliced
• 1 bell pepper, sliced
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon soy sauce
• 1 tablespoon chili sauce (adjust to taste)
• 1 teaspoon garam masala
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Cook the Noodles: In a pot of boiling water, cook the noodles according to package instructions until al dente. Drain and set aside.
2. Sauté Chicken: In a large pan, heat oil over medium heat. Add the chicken pieces, seasoning with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove from the pan and set aside.
3. Add Veggies: In the same pan, add sliced onion, bell pepper, garlic, and ginger. Sauté until the vegetables are tender, about 3-4 minutes.
4. Combine: Return the chicken to the pan, adding soy sauce, chili sauce, and garam masala. Mix well to coat everything in the sauce. Add the cooked noodles, tossing gently to combine all ingredients.
5. Serve: Garnish with fresh cilantro before serving hot. Enjoy your delicious Karahi Noodles with Spiced Chicken!