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recipe by Urvashi Pitre https://twosleevers.com/
I have to thank one of my readers, Saira, for helping me with this recipe, which is fast and, with that lovely tomato ginger sauce, absolutely delicious. She mentioned it once in my Facebook group as something her mother used to make that she really missed eating. I started to play with the recipe. After one or two tries where I missed the mark, she pronounced this recipe a success. This is a staple dish in Pakistan. Karahi means “wok,” but you certainly do not need to make it in a wok. NOTES • That really is 1/2 cup fresh ginger—that is not a typo. Do not use ground ginger in this dish. You want to cut the ginger quite small. I made coins, then I made julienne, then I minced them. You want to do this so you don’t get a huge chunk of ginger in any one bite. #trusturvashi • You can use 2 cups chopped fresh tomatoes, but if you do that, add 1/4 cup water, just in case your tomatoes aren’t juicy enough. • Omit the cilantro if you hate it. You can substitute parsley if you’d like.Inspired by: https://recipes.instantpot.com/recipe/karahi-chicken/
recipe updated Feb 4, 2020