Karahi = a Wok like thick metal utensil ( Usually used for frying in Indian subcontinent)
Karahi curry is Pakistani cuisine named after the utensil in which is being cooked.
Karahi curry is having tomato base taste, usually hotter in taste. On bone meat of goat/beef is most populer in Pakistan.
Veg. karahi has taken place in quality restaurant's menu. Non-vegetarian people in India orders for karahi Chicken, they also eat mutton karahi.
Future of karahi dishes in India is good, becuse people in India prefer hotter food. Karahi dishes are little wormer in taste camper to butter curry or korma preparation.

( Boil beans and red meat along with 4 cloves, 1 inch long piece cinnamom, bay leaves and salt) or ( Rub salt and lime juice on chicken, drain out the juice off treated chicken, then boil till it half done, don't forget if it is full cooked then it will be over cooked while preparing dish) or (Boil lintel or vegetables with salt, boil it unlidded to preserve natural colour , keep it little under cooked)

• Strain it to separate stock and pieces, set it aside, save stock which is important in cooking.
• Dissolve 75 gram Khasiyat karahi curry paste in 3 cup water, set it aside.
• Put frying pan on high heat with 1 tbs. oil and bring oil to proper temperature.
• Add 1/4 tsp. asafetida and fry it till it becomes brown.
• fry diluted khasiyat karahi curry paste in it, stir throughly. Stir it about 30 seconds.
• Then add pre cooked item mix it throughly in fried paste.
• Now lower the heat and include 3/4 cup stock, simmer it slowly thill gravy and pieces combine throughly and sauce becomes thicker.
• Give finishing touch including 1/2 cup lime/lemon juice stir it gently then transfer it in serving plate.
• Garnish it with fresh green chillies at tow end of serving plate.
• Served hot in a sizzling karahi dish.