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Recipes >> Veggie and Vegetable Recipes > Potato Karahi by Chef Sharmeen Syed

Potato Karahi

Potato Karahi
Prep Time
10 Mins
Cook Time

20 - 25 Mins

Karahi is a wide mouth and heavy and round based cooking pan that allows the food to cook and fry at the same time. This gives the prepared curry a unique and delicious fried taste. Enjoy this recipe of potato karahi cooked in this fabulous pan.
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Source:  Chef Sharmeen Syed In Flavors On Masala Cooking TV Channel
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  • Oil 1 tbsp
  • Cumin seeds 1 tsp
  • Curry leaves 4
  • Red chilies 1 tsp crushed
  • Nigella seeds 1 pinch
  • Mustard seeds 1 pinch
  • Fennel seeds ½ tsp
  • Garlic cloves 3 (sliced)
  • Ginger 1 inch piece (grated)
  • Onion 2 (thinly sliced)
  • Potatoes 6 (thinly sliced)
  • Fresh coriander 1 tbsp
  • Salt to taste
  • Fresh red chili 1 (sliced)
  • Fresh green chili 1 (sliced)

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Cooking Directions

  1. Heat oil in a wok.

  2. Lower heat and add the cumin seeds, curry leaves, dried red chilies, nigella seeds, mustard seeds and fennel seeds along with ginger and garlic.

  3. Fry for a minute and add sliced onion and fry for 5 minutes or until golden.

  4. Add in potatoes, fresh coriander, salt and green and red chili.

  5. Cook over low heat for 10 minutes with the lid tightly closed until potatoes are done.

  6. Garnish with fresh coriander and serve hot.

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