Vegetable Karahi
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4
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Calories
253 kcal
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Course
Main Course
Vegetable Karahi
Description
This Vegetable Karahi combines potatoes, green and red bell peppers, carrots, onions, garlic, ginger, and tomatoes with a blend of spices to create a flavorful curry. Cumin and coriander seeds are fried first, releasing their aroma before adding the onion, garlic, and ginger mixture. Turmeric and chili powder provide warmth and color, while dried fenugreek adds a subtle bitterness that complements the sweet vegetables. The dish simmers with water to create a sauce that can be adjusted for thickness depending on preference.
Vegetables are chopped into bite-sized pieces and cooked until soft but retaining some texture. The final sprinkle of fresh coriander brightens the curry. The resulting dish is colorful, with a balance of spice and earthiness from the seeds and powder.
Vegetable Karahi suits serving with flatbreads or steamed rice, making it suitable for a vegetarian meal. Adjust the amount of water during simmering to create your preferred sauce consistency.
Ingredients
- 3 potato
- 2 bell pepper 1 green, 1 red
- 2 carrot
- 1 onion
- 4 cloves garlic
- 1 inch ginger
- 2 tomato
- 2 tbsp neutral cooking oil generic cooking oil
- 1 tbsp cumin seeds
- 1 tbsp coriander seeds
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp salt
- 1 Coriander
- 1 tsp fenugreek leaves dried
- 500 ml water
Instructions
- Chop the potatoes, bell peppers, and carrots into bite-sized pieces.
- Finely chop the onion, garlic, and ginger. Dice the tomatoes.
- Heat the oil in a large pan or wok (karahi) over medium heat. Add the cumin seeds and coriander seeds. Fry for a minute until they start to pop.
- Add the chopped onion, garlic, and ginger to the pan. Cook for about 5 minutes until the onions become translucent.
- Add the tomatoes and cook for a few minutes, until softened.
- Add the chopped potatoes, bell peppers, and carrots to the pan. Stir well to combine with the onion and spices.
- Add the turmeric powder, chili powder, and salt to the pan. Stir well to ensure all the vegetables are coated with the spices. Cook for 3-4 minutes.
- Add the water to the pan. Stir well.
- Cover the pan and let it simmer for about 20 minutes, or until the vegetables are cooked through and the sauce has thickened slightly.
- Sprinkle with dried fenugreek and fresh coriander leaves.
Notes
- You can vary the water quantity to make the curry thicker or saucier according to your preference.
- This dish pairs well with bread or rice for a complete meal.
- The nutritional information provided is for guidance and not guaranteed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 253 kcal
% Daily Value*
| Calories | 253kcal | 13% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 0.03g | 2% |
| Sodium | 637mg | 27% |
| Potassium | 1162mg | 25% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 7676IU | 154% |
| Vitamin C | 121mg | 134% |
| Calcium | 81mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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