Karahi gosht is one of the traditional Pakistani foods that people can have in every corner of Pakistan. Peshawar is a heritage city so Peshawari Karhai is a bit different from normal Karahi. The most common ingredient that one would find in almost every Peshawari foods is dried Fenugreek known as “sookhi methi“. It is a hurb that makes dishes more rich in flavor, enhance the taste of Karahi and give a appetizing smell to meal. Namak Mandi is well known for marvelous tikka and karahi in Peshawer.

Here is the Recipe of Peshawari Karahi:

Ingredients of Peshawari Karahi:

Mutton – ½ kg
Onion – 1 large (fine sliced)
Tomatoes – 3 medium (fine chopped)
Garlic & Ginger paste – 1 1/2 tbsp
Green chilies – 4 (chopped)
Yogurt fresh – 125g
Garam masala powder- 1/2 tsp.
Red chili Powder – 1 tbsp.
Dried Fenugreek – 1 tbsp
Salt  – according to taste
Oil – 1/4 cup (according to needs)
Green chili rings and julienne strips of ginger for garnishing

Cooking Method of Peshawari Karahi:

1. Heat up oil, in a cooking pan on a medium flame.
2. Add sliced onion in it add salt and wait till it turns to a bit golden brown.
3. Now put mutton pieces in pan and fry until color of meat get changed and it became dried.
4. Add ginger & garlic paste in it and mix it well.
5. Add all spices, red chili powder and garam masala powder in it and mix it well.
6. Add chopped tomatoes and green chilies in it. Mix them and cover pan. Leave it for 7-10 mins on low flame until tomatoes get soften and dissolved.
7. Add yogurt in it and again cover the pan and cook for few mins 4-7 mins until water get dried and meat becomes tender.
8. Add dried feungreek and cover the pan for 2 mins on very low flame.
9. Now Turn off the stove. yummy and tasty Peshawari Karahi is ready to serve.
10. Garnish it with ginger strips and green chili rings and serve it with chapati/naan/roti.

p.s: Add some water before step 8 if meat is not tender after step 7.