Go Back
–+ servings
Vegetable Karahi

Vegetable Karahi

by Nabeela Kauser
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.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Indian, Pakistani
Servings 4
Calories 253 kcal

Ingredients

  • 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

  • Chop the potatoes, bell peppers, and carrots into bite-sized pieces.
  • Finely chop the onion, garlic, and ginger. Dice the tomatoes.
  • 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.
  • Add the chopped onion, garlic, and ginger to the pan. Cook for about 5 minutes until the onions become translucent.
  • Add the tomatoes and cook for a few minutes, until softened.
  • Add the chopped potatoes, bell peppers, and carrots to the pan. Stir well to combine with the onion and spices.
  • 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.
  • Add the diced tomatoes and cook for 4-5 minutes until the tomatoes have softened.
  • Add the water to the pan. Stir well.
  • Cover the pan and let it simmer for about 20 minutes, or until the vegetables are cooked through and the sauce has thickened slightly.
  • Sprinkle with dried fenugreek and fresh coriander leaves.

Notes

This Vegetable Karahi is a flexible dish. You can adjust the amount of water to your preferred consistency.
Add more for a saucier curry, or less for a drier version.
Enjoy this vibrant and healthy dish with your choice of bread or rice.
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 253kcalCarbohydrates: 42gProtein: 6gFat: 8gSaturated Fat: 1gTrans Fat: 0.03gSodium: 637mgPotassium: 1162mgFibre: 8gSugar: 8gVitamin A: 7676IUVitamin C: 121mgCalcium: 81mgIron: 3mg
Keyword Cooking, Curry, Food, Recipe, Spicy, Vegan, Vegetables, Vegetarian
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!