PHM Dhaba Karahi (50mg)

Product Description

Karahi is one of Pakistan’s most loved dishes, known for its rich tomato masala, fresh ginger, garlic, green chillies, and bold aroma. It is a dish often connected with roadside dhabas, family dinners, and hot naan straight from the tandoor.

Traditional Pakistani karahi is different from regular curry. It is usually cooked without onions and made with fresh tomatoes, ginger, garlic, spices, and high heat. The result is a thick, flavourful masala that coats the meat beautifully.

PHM Dhaba Karahi Masala is made to help you bring that same dhaba-style flavour into your kitchen. Use it for chicken karahi, mutton, lamb, beef, veal, keema, liver, or roasted and fried vegetables.

Dhaba Karahi Serve with

Serve it with naan, roti, paratha, raita, fresh salad, green chillies, and julienned ginger.

Salt, Coriander, Cumin Seeds, Red Chillies, Black Pepper, Garlic, Turmeric, Fenugreek.

Recipe

Ingredients Required

PHM Dhaba Karahi Masala
6 tbsp cooking oil
2 lb chicken, cut into karahi pieces
1 tsp freshly crushed garlic
1 tsp freshly crushed ginger
1 lb fresh tomatoes, finely chopped or sliced
3 tbsp yogurt, optional
1 tbsp dried fenugreek, optional
2 tsp fresh julienned ginger
6 tbsp fresh chopped coriander, for garnish
3–4 fresh green chillies, slit, for garnish

Cooking Method

1. Heat oil in a karahi or deep pan. Fry the chicken on high heat until golden brown, then remove it and keep aside.
2. In the same oil, add crushed ginger and garlic. Fry for 2 minutes.
3. Add fresh tomatoes and half of the PHM Dhaba Karahi Masala. Cook until the tomatoes soften, the liquid dries, and the oil begins to separate.
4. Add the fried chicken and yogurt if using. Stir well and cook on medium heat until the chicken is tender.
5. Add the remaining PHM Dhaba Karahi Masala and dried fenugreek if using. Cook on low heat for 5 minutes.
6. Add julienned ginger, then garnish with fresh coriander and green chillies.
7. Serve hot with naan, roti, or raita.

Important Cooking Tip

Use fresh chopped or sliced tomatoes. Do not use tomato paste or puree as the main base.

Avoid adding extra water unless needed. Fresh tomatoes release enough moisture and help create the thick karahi masala.

Other Ways to Use

Use PHM Dhaba Karahi Masala for:

Chicken karahi
Mutton karahi
Lamb karahi
Beef or veal karahi
Fried keema / minced meat
Fried liver
Roasted vegetables
Fried vegetables