Black Pepper Karahi
is a delicious and aromatic Pakistani dish that combines the flavors of black pepper and spices with succulent pieces of meat.
Here's a recipe to make Black Pepper Karahi:
Ingredients:
500 grams boneless meat (chicken or beef), cut into small pieces
2 medium-sized onions, finely chopped
3-4 tomatoes, pureed
4-5 green chilies, sliced
1 tablespoon ginger paste
1 tablespoon garlic paste
1 teaspoon crushed black pepper
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
Salt to taste
Fresh coriander leaves, chopped for garnish
Cooking oil
Instructions:
Heat some cooking oil in a large karahi or deep skillet over medium heat.
Add the chopped onions and sauté until they become golden brown.
Add ginger paste and garlic paste to the karahi and cook for a minute until fragrant.
Now, add the meat pieces and cook until they are lightly browned. Stir occasionally to prevent sticking.
Add pureed tomatoes, red chili powder, turmeric powder, coriander powder, cumin powder, and salt to taste. Mix well and cook for about 5 minutes until the tomatoes are cooked and the oil starts to separate.
Add crushed black pepper and sliced green chilies to the karahi. Stir to combine.
Reduce the heat to low and cover the karahi with a lid. Let it cook for about 20-30 minutes, or until the meat is tender and cooked through. Stir occasionally to avoid burning.
Once the meat is cooked, increase the heat to medium-high and cook uncovered for a few more minutes to dry out the excess moisture.
Sprinkle garam masala powder over the karahi and give it a final stir.
Garnish with fresh coriander leaves.
Optional Ingredients for Flavor Variation:
1 teaspoon fenugreek leaves (kasuri methi), crushed
1 teaspoon roasted cumin seeds, crushed
1 teaspoon dried pomegranate seeds (anardana), crushed
1 tablespoon yogurt (for a creamy variation)
If you want to add an extra layer of flavor to your Black Pepper Karahi, you can sprinkle crushed fenugreek leaves (kasuri methi) over the karahi just before adding the garam masala powder. This will give it a distinct aroma and taste.
For a smoky flavor, you can also dry roast cumin seeds and crush them before adding to the karahi along with the black pepper. This will add depth to the dish.
Another option is to sprinkle some crushed dried pomegranate seeds (anardana) in the karahi while adding the black pepper. This will impart a tangy and slightly sweet flavor.
If you prefer a creamy version of the Black Pepper Karahi, you can add a tablespoon of yogurt to the karahi after adding the tomatoes. Mix it well and continue cooking as per the instructions.
Once the karahi is cooked and the excess moisture has evaporated, taste and adjust the seasoning if needed. Add more salt or black pepper according to your preference.
Serve the Black Pepper Karahi hot, garnished with fresh coriander leaves. It goes well with naan bread, roti, or steamed rice.
Feel free to customize the recipe to your taste by adjusting the spice levels or adding any other ingredients you enjoy. Enjoy your flavorful Black Pepper Karahi!
Marination:
Before cooking the meat, you can marinate it for a few hours or overnight to enhance the flavors. To marinate, mix the meat with yogurt, ginger paste, garlic paste, black pepper, and salt. Allow it to rest in the refrigerator, covered, for at least 2 hours or overnight.
Meat Options:
While chicken and beef are commonly used in Black Pepper Karahi, you can also use lamb or goat meat for a richer flavor. Adjust the cooking time accordingly based on the meat you choose.
Whole Spices:
To add more depth to the dish, you can include whole spices such as cinnamon sticks, cloves, and cardamom pods. Add them to the karahi along with the onions in the beginning and remove them before serving.
Smoky Flavor:
If you desire a smoky aroma in your karahi, you can use the "dhungar" technique. Heat a piece of charcoal until red hot, place it in a small bowl or foil, and set it in the karahi. Drizzle a few drops of ghee or oil on the charcoal and immediately cover the karahi with a lid. Let it sit for a few minutes to infuse the smoky flavor into the karahi.
Vegetable Variation:
To make a vegetarian version, you can substitute the meat with paneer (Indian cottage cheese) or tofu. Adjust the cooking time accordingly as these ingredients don't require as much time to cook.
Tangy Twist:
For a tangy flavor, you can add a squeeze of fresh lemon juice or sprinkle some dry mango powder (amchur) towards the end of the cooking process.
Garnish Options:
In addition to fresh coriander leaves, you can garnish the karahi with thinly sliced ginger, julienne-cut green chilies, or fried onions for added texture and flavor.
Adding Fresh Cream:
For a richer and creamier version of Black Pepper Karahi, you can add a few tablespoons of fresh cream or heavy cream towards the end of cooking. Stir it in gently to incorporate the cream into the dish.
Tomato Paste:
If you prefer a thicker gravy, you can use tomato paste instead of pureed tomatoes. Tomato paste has a more concentrated flavor and will give a thicker consistency to the karahi.
Coconut Milk:
For a unique twist, you can substitute a portion of the tomatoes with coconut milk. This will add a creamy and slightly sweet flavor to the dish.
Nutty Flavor:
For an added nutty flavor, you can sprinkle some crushed roasted peanuts or cashews on top of the karahi before serving.
Vegetable Addition:
To make it a wholesome meal or to increase the vegetable content, you can add diced bell peppers, onions, or mushrooms along with the meat. Sauté them before adding the meat to the karahi and proceed with the recipe.
Lemon Zest:
For a refreshing twist, you can add some lemon zest to the karahi before serving. It will add a subtle citrusy flavor that complements the black pepper.
Slow Cooking:
For a more tender and flavorful result, you can cook the karahi on low heat for a longer duration. This slow cooking process allows the flavors to develop and the meat to become even more tender.
Serving Suggestions:
Black Pepper Karahi pairs well with a side of naan bread, roti, or steamed rice. You can also serve it with a side of cucumber raita (yogurt sauce) or a fresh salad to balance the flavors.
Fresh Herb Variation:
While fresh coriander leaves are commonly used for garnishing, you can also try using fresh mint leaves or a combination of both for added freshness and aroma.
Onion Variation:
For a slightly sweeter flavor, you can caramelize the onions before adding the meat. Cook the onions on low heat until they turn golden brown and develop a sweet and rich flavor.
Yogurt Marinade:
Instead of marinating the meat with just spices, you can use a yogurt-based marinade to tenderize the meat further. Combine yogurt, ginger paste, garlic paste, black pepper, salt, and a pinch of turmeric. Marinate the meat for a few hours or overnight before cooking.
Roasted Black Pepper:
For an intensified flavor of black pepper, you can dry roast the whole black peppercorns and crush them coarsely using a mortar and pestle. Add this roasted black pepper towards the end of cooking to preserve its aroma.
Smoky Variation:
If you enjoy smoky flavors, you can infuse the karahi with a smoky aroma using a stovetop smoking technique. Heat a piece of charcoal until red hot, place it in a heatproof bowl in the center of the karahi, and pour a little melted ghee or oil over it. Quickly cover the karahi with a lid and let it sit for a few minutes to absorb the smoky flavor.
Cashew Paste:
For a creamy and nutty flavor, you can make a cashew paste by blending soaked cashews with a little water until smooth. Add this paste to the karahi along with the spices for a rich and velvety texture.
Spicy Variation:
If you prefer a spicier karahi, increase the amount of crushed black pepper or add red chili flakes or chopped fresh green chilies according to your heat preference.
Tandoori Variation:
To give a tandoori twist to your Black Pepper Karahi, you can marinate the meat in a tandoori marinade consisting of yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, and a squeeze of lemon juice. Grill or bake the marinated meat until cooked and then proceed with the karahi recipe.
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