Karahi Veg
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Karahi Veg

👤 3 servings medium 🌍 Indian facebook.com ↗

Karahi Veg is a vibrant North Indian dish prepared in a traditional karahi pan, celebrated for its bold character and lively aroma. This rustic, comforting dish showcases fresh vegetables cooked quickly over high heat, retaining their color and texture while absorbing the warmth of roasted spices. Popular in dhabas and home kitchens alike, it's a satisfying, energy-filled meal where simple ingredients create rich flavors meant to be shared.

VegetarianSpicyTraditional

Ingredients

  • 2.000 tbsp coriander seeds
  • 2.000 tbsp cumin seeds
  • 1.000 tbsp black peppercorn
  • 3.500 dry red chillies
  • 4.500 tbsp oil or ghee
  • 1.000 tsp cumin seeds
  • 3.000 bay leaves
  • 2.000 onions
  • 2.000 tbsp ginger
  • 2.000 tbsp garlic
  • 2.000 tbsp turmeric powder
  • 1.000 tbsp red chilli powder
  • 2.000 tbsp Karahi Masala
  • 2.000 tomatoes
  • 0.500 tsp turmeric powder
  • 0.500 tsp salt
  • 0.500 cauliflower
  • 10.000 mushrooms
  • 1.000 carrot
  • 150.000 g French beans
  • 1.000 green pepper
  • 0.500 red onion
  • 1.000 tomato
  • 2.000 tbsp ghee or oil
  • 3.000 tbsp green peas
  • 3.000 tbsp double cream
  • 2.000 green chillies
  • 2.000 tsp Kasuri methi leaves
  • 2.000 tbsp coriander leaves
  • ginger
  • 0.500 tsp Karahi masala
  • salt
  • warm water

Instructions

  1. Prepare the Karahi Masala by toasting coriander seeds, cumin seeds, black peppercorns, and dry red chillies together. Once cooled, grind into a fine powder.
  2. Blanch the cauliflower florets, mushrooms, carrot, and French beans with 0.5 tsp turmeric powder and 0.5 tsp salt. Set aside.
  3. Heat 4-5 tbsp oil or ghee in a karahi or deep pan over medium-high heat.
  4. Add 1 tsp cumin seeds and 3 bay leaves, let them crackle for a few seconds.
  5. Add finely chopped onions and cook until golden brown.
  6. Add chopped ginger and garlic, stir well and cook for 1-2 minutes.
  7. Add 2 tbsp turmeric powder and 1 tbsp red chilli powder, mix well.
  8. Add 2 tbsp prepared Karahi Masala powder and stir to combine.
  9. Add pureed tomatoes and cook until the oil separates from the masala, about 3-4 minutes.
  10. Add the blanched vegetables (cauliflower, mushrooms, carrot, and French beans) to the pan and mix well.
  11. In a separate pan, heat 2 tbsp ghee or oil and sauté the fresh crunchy vegetables (green pepper, red onion, and diced tomato) until they retain their crunch but are slightly softened.
  12. Add the sautéed fresh vegetables to the main karahi pan.
  13. Stir in the green peas and double cream.
  14. Add sliced green chillies, adjusting the quantity to your taste preference.
  15. Sprinkle toasted Kasuri methi leaves and chopped coriander leaves.
  16. Add julienned ginger and 0.5 tsp Karahi masala powder.
  17. Season with salt to taste and add warm water as needed to achieve desired consistency.
  18. Mix everything well and cook for another 2-3 minutes on high heat to bring all flavors together.
  19. Serve hot and fresh, celebrating the vibrant colors and textures of the vegetables.

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