Karahi Recipes

Karahi is Pakistan's most loved dish, named after the deep, two-handled iron wok it is cooked and served in. A real karahi is cooked fast over high heat with fresh tomatoes, ginger, garlic and green chillies, and no onions, until the sauce is thick and the oil rises to the top.

Every region has its own style. Lahori lamb karahi is rich with desi ghee, Peshawari karahi uses only tomatoes, salt, green chillies and black pepper, white karahi swaps tomatoes for yogurt and cream, and Balochi karahi is cooked with no added water. Here you will find them all, written for home cooks in the UK, US, Europe and the Gulf, with metric and US measurements and ingredient swaps. A heavy wok or frying pan works fine if you do not own a karahi.