🇵🇰 Pakistani Vegetarian

Spinach Karahi

Name: Spinach Karahi
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Yield: 3 servings
Cuisine: Pakistani
Ingredients: 1 tsp Garam Masala; 2 tbsp Tomato Puree; to taste Salt; 400 g Spinach; 5, chopped Tomato; 4 cloves, minced Garlic; 3, slit Green Chili; 2 tbsp Ghee; 1, sliced Bell Pepper; 3, cut into batons Spring Onions

🇵🇰 Pakistani

Karahi cooking at its best: Spinach tossed in a blazing karahi with tomatoes, green chilli and crushed spices, reduced until the oil separates — the unmistakable sign of a proper Pakistani masala.

Prep 10 min Cook 7 min Serves 3 Easy

Ingredients

Garam Masala1 tsp
Tomato Puree2 tbsp
Saltto taste
Spinach400 g
Tomato5, chopped
Garlic4 cloves, minced
Green Chili3, slit
Ghee2 tbsp
Bell Pepper1, sliced
Spring Onions3, cut into batons

Optional extras

Fresh Cilantrohandful, to finish

Instructions

1
Set a karahi over medium-high heat with the oil; when it shimmers, add the aromatics and let them sizzle for a few seconds.
2
Add the Spinach and sear until browned on all sides, stirring only occasionally.
3
Stir in Ghee and Garlic and cook down until soft and mingled with the oil.
4
Season with the spices and salt, frying for a minute until the kitchen smells toasty.
5
Add a splash of water, cover, and cook gently until the Spinach is tender and the masala has darkened and thickened.
6
Finish with ginger juliennes, green chilli and coriander, and serve straight from the karahi with naan.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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Watch how it's made

Video: Palak Chicken | Chicken Palak Karahi |Creamy Spinach Karahi · on YouTube