User Review( votes)
Charsi Karahi is a coal cooked dish best for eating on Eid parties. It has a different and unique flavor as well as a unique name. It is salty and a very nice meal for dinner an as mentioned, Eid feasts. The charcoal aroma takes the taste of this karahi to another level. This recipe is famous for its aroma and taste. This dish had become very famous in the previous couple of years. Charsi karahi is now served on big occasions also like special occasions and on Eid-ul-Adha.
Charsi Karahi recipe is originated from the northern areas of Pakistan especially the Gligit and Kashmir side. The people of Peshawar have a large variety of recipe of karahis as well as other meat recipes. But this recipe origin is basically the northern areas like Naran, Kaghan, Kashmir and other areas. Its best time to eat with different varieties of naan.
This recipe one serving contains 463 calories. It also contains sodium, potassium, fats, and carbohydrates making a healthy dish to eat. This food is a good source of proteins. It has been counted among 20 instant protein recipes.
Homemade Charsi karahi is much tastier than that of the restaurants. A bit of butter in this dish enhances its taste a lot and a little aroma. It’s incredibly yummy and delicious and best for your love ones if they like meat recipes. This Charsi karahi recipe should be tried at home to make it more nutritious. Charsi karahi can be served with dishes, at dawats or at casual get together also with nans or kulcha.
The name of this dish is a little strange and unique. I don’t know of it had a traditonal meaning or something else but this dish is now popular in all over the world where Afghans or Peshawris live so make the mouth watering Charsi Karahi anytime at home. You can make it for special occasions for the guests and in dinner for your children and don’t forget to share your feedback
- 750 gram Mutton
- 250 gram Fat
- 2 tbsp Garlic Paste
- 1 liter Water
- Salt to taste
- 5-6 Tomatoes peeled
- 6-7 Green Chilies
- 2 tbsp Ginger Bars
- Take a wok and add mutton with bone and fat in it. Take almost 1 liter (4 regular glass) of water in a jug and mix the garlic paste in the water. Add half liter water in the wok and keep the remaining for using in cooking. Lit the flame and place wok on it. Add salt and cover the lid for 40 minutes on low flame.
- Keep on checking and if needed add more garlic water. After 20 minutes of cooking uncover it and add the rest of the water. Cover the lid again.
- Uncover the lid after 40 minutes and see if the meat is tendered. Cut the tomatoes in halves and add in the wok. Again, cover the lid for 10 minutes or until tomatoes are soft.
- Remove the lid and peel the tomatoes and gently mesh them. Cook for another 5-6 minutes on high flame.
- Add 8-10 green chilies cut into half.
- Finally cook it until oil starts to separate. Dish it out. Garnish it with Fresh coriander chopped, Julienne cut ginger and Kasuri Methi.
- Your Charsi Karahi is ready. Serve hot and enjoy with nan.
- You can use butter or desi ghee instead of fat.
- Peshawri kehwa is the best combination with it.
- The charcoal (Koyla) smoke/aroma may take the taste of this karahi to another level.
Charsi Karahi step-by-step
Take a wok and add mutton and fat in it.
Mix the garlic paste in the water
Add half liter water in the wok and the other for using in cooking.
Add salt and cover the lid for 40 minutes . After 20 minutes uncover it and add the rest of the water. Cover the lid again.
Uncover the lid after 40 minutes and see if the meat is tendered. Cut the tomatoes in halves and add in the wok.
Peel the tomatoes and mesh them gently.
Finally uncover it cook it. When the fat will start separating then dish it out.
Your Charsi Karahi is ready. Serve hot and enjoy with nan.