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CHIKEN KARAHI RECIPE DELICIOUS

     CHICKEN KARAHI RECIPE_LEARN HOW TO MAKE Make Tang Pakistani Chicken Karahi based on this tomato in just 35 minutes! You can use fresh or canned tomato puree. Only basic Indian spices for this tangy and battery stir fried curry. Easy check. INGRIDIENTS * FOR CHICKEN Half a kilo of chicken, cut into pieces. 3 cups oil 1 teaspoon pepper 1 teaspoon salt 1 small (100 grams) onion, very finely chopped * Spices  Tablespoon chopped garlic  Tablespoon green chili paste  1 teaspoon Kashmiri red chilli powder, or paprika for red color  1 teaspoon coriander powder  1 teaspoon cumin powder Teaspoon dried fenugreek leaves, optional (Kasuri fenugreek) 1/4 teaspoon hot spice powder, optional 1 teaspoon turmeric powder 1 Teaspoon pepper powder, freshly grind. 1/2 teaspoon red pepper, (if you like less spicy food, skip red pepper) * others 3. Tomatoes, chopped or pureed 1 teaspoon salt * Garnish 1 tablespoon butter, (optional) 1½ piece ginger, thick powder 2 m...
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SPICY POTATO ROLL RECIPE

                      SPICY POTATO ROLL

Ingredients

  • Potatoes 4-5
  • Salt 1½ teaspoon
  • Half a teaspoon of red chilli powder
  • Half a teaspoon of pepper powder
  • 4 tablespoons oil
  • Chopped onion 1
  • Peas 1 cup
  • 1 tablespoon chopped ginger
  • Chopped green chillies
  • 3 tablespoons coriander
  • 3 tablespoons water
  • Coriander (roasted) 1 piece
  • All spices 1 tbsp
  • Cumin (roasted) 1 piece
  • Lemon juice 2 tbsp
  • Roll the patties as needed.

Method

Boil the potatoes and peel them. Cut into 1/4 inch pieces. Put cumin and coriander in a pan. Toss for about 30 seconds and remove seeds. Grind into powder. Heat 4 tablespoons oil in a pan and fry the onions till light brown. Add peas, ginger, green chillies, chilli powder, fresh coriander, salt, pepper and 3 tablespoons water. Cover and boil until peas are soft, about 5 minutes.

Add more water if necessary. Add chopped potatoes, roasted and crushed coriander and cumin, lemon juice, all spices and fry for 3-5 minutes. Allow the stuffing to cool before filling the samosas or rolls.

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