One of my favorite recipes with an authentic taste of super high dhabas and road side restaurants. You can make chicken or mutton Karhai and give coal smoke to enhance the flavor.

Serve with Naan, and Enjoy with your family.

For Recipe watch my video:

Waheed ke Kebab is one of a very famous street food in Karachi. This is an authentic recipe from Burns road. This recipe I have taken from a Foodie group. I am sure you will like the taste and aroma of charcoal.

INGREDIENTS:

METHOD:

• Marinate mince with yogurt, meat tenderizer and ginger garlic paste. Keep it for 1/2 an hour.
• Now on a pan or tawa toast gram flour, add in mince.
• Add all spices in mince and mix with hand.
• Leave it for 1/2 more hour. I normally marinate it overnight for smooth texture.
• Now in a pot add oil and onion. In original recipe generous amount of oil was used but I have used according to my need.
• Fry onion till light brown and add mince in it. Stir for few minutes.
• Now cover with the lid and cook on very low flame till oil separate.
• In the end Give smoke of charcoal.
• Garnish with green chilies and coriander.
• Serve with Naan or parathas along with Raita and salad.

• Enjoy 🙂

Watch Video Here:

A perfect dhabba style Maghaz Fry or Maghaz Masala recipe I am sharing with you. This recipe I have adopted from Chef Shahid’s recipes. I always admired his way of cooking.

INGREDIENTS:

METHOD:

• In a pot add 3 glass water, now add brains, salt, turmeric powder 1/2 tsp, ginger garlic paste 1 tsp and cook for 10 minutes. This process will remove smell of brain.
• Take them out and remove veins and skin.
• Set aside.
• In a pan add oil and ginger garlic paste, stir for few seconds.
• Add onion and stir. Add turmeric powder 1/4 tsp and mix well. Let it fry for few seconds till nice golden color appear.
• Add tomato paste or chopped tomatoes. Fry well. Add red chili powder, coriander powder, cumin powder, salt, all spice powder, mix well.
• Add yogurt and mix well. Fry till oil separates.
• Add brain. Do not mash it.
• Add Methi. Fry on high flame till oil separates.
• Garnish with coriander , ginger and chillies.

• Serve with Naan.

A recipe by an amazing Guest Cooking Expert Roohi Ahmed, I am her recipe follower since long and always admired the way she explains her recipe in such an easy way. I have requested her to share her scrumptious recipes with my readers on regular basis. Today I am sharing a very different and tasty recipe from her collection.

INGREDIENTS:

METHOD:

• Remove bones from meat and wash it.
• In a pot add meat, garlic, salt, green chilies, onion, cumin, red chili powder, turmeric powder and water approx. 2 cups.
• Cover with the lid till meat tender and water dries.
• Chop meat and set aside.
• Roast black chickpeas and coconut on pan and grind into fine powder form.
• Now mix this in meat.
• Add chopped onion, mint, coriander and egg in meat. Mix well.
• Make kebabs of diamond shape. You can give any shape, like I have given heart shape.
• You can add 1 boiled potato in meat as well, if you like.

• Fry in oil and serve with Chatney

Kata Kat or Takka Tak is one of the famous meat recipes in Pakistan. You can make this at home with the same taka tak sound 🙂 I have tried the recipe of COOKING WITH FAIZA. It was finger licking delicious.

INGREDIENTS FOR KATA KAT SPECIAL MASALA:

METHOD:

• Grind all spices and store in an air tight jar.
• You can store it for an year.
• When needed, use according to your taste and requirement.

INGREDIENTS FOR KATA KAT:

METHOD:

• In 2 cups of water mix garlic paste and prepare garlic water.
• In a wide pan or tawa add kidney , liver and heart of goat with 1/4 cup garlic water. Cover with the lid till water dries.
• Cook on low flame, add more garlic water if needed. Cook till meat tender.
• Add chopped tomatoes and onion in it and cover again till soft. Now add Brain and cook till brain cook well. ( I have not used brain in my recipe )
• Add green chilies Julien cut and mix well.
• In a bowl mix kata kat masala, salt, red chili powder and yogurt. Mix well.
• Add in meat and cook on high flame now. Use two rice spoons to do kata kat.
• Cook till water dries. Now add butter and mix.
• Add green coriander, green chilies, ginger Julien cut and qasori methi. Mix well.
• Serve with Naans.

• You can see video of this recipe here:

For me this dish was different and unique. Seekh kebab Karhai is one of the famous dishes in Attock. I tried two different Karhis with seekh kebabs. Today I am posting creamy seekh kebab karhai, second recipe will post later.
You can make Seekh Kebabs with chicken or Beef. I am sure you will like this dish.

INGREDIENTS:

METHOD:

• For seekh kebab Recipe you can click the link : BUNDO KHAN KAKORI KEBABS.
• I have used K&Ns chicken Seekh kebabs. You can make at home or use readymade. Half fry them and set aside. Cut them in pieces or you can cook as it is.
• In a pan add tomatoes, garlic cloves, onion and ginger . Add half cup of water and cook till soft and mashy. Let it cool completely.
• Grind it and set aside. Tomato sauce is ready.
• In another pan add oil and fry chicken Seekh Kebabs till light brown . Add yogurt and all other spices fry for few seconds on high flame. Let the water dries.
• Now add tomato sauce and cover pan with the lid and cook till oil separates.
• In the end add cream , green chillies, coriander leaves and dry methi.
• Let it simmer for few minutes on slow flame.

• Serve with Roghni naan or plain naan.
• Enjoy.

This recipe of Malai Kofta will give you restaurant like flavor at home. Soft and juicy koftas in creamy sauce will tantalize your taste buds. Make koftas and freeze in ziplock bag. Thaw and use when needed. I am sure you will like this delicious dish. I have picked this recipe from a cooking page and after trying posting this for you.

INGREDIENTS FOR KOFTA:

METHOD:

• Take chicken mince or add boneless chicken in chopper and chop it.
• Add onion (chop it fine and squeeze to remove water) , ginger garlic paste and all other ingredients.
• Mix well and keep in freezer for 1/2 hour.
• Make Koftas.
• Fry them in oil and set aside.

INGREDIENTS FOR GRAVY:

METHOD:

• Heat oil and add onion, fry till soft not brown. Take it out and add in yogurt. Blend to make a paste.
• In the same oil add ginger garlic paste and stir it for few seconds.
• Add tomato paste and stir, now add salt, red chili powder, turmeric , coriander powder, cumin powder, all spice powder. Mix them.
• Add yogurt mixture in it and cook for 5 minutes. Keep on stiring on high flame.
• Now add 1/2 cup water and stir, when water start boiling add koftas and cover the lid.
• Let them simmer for 10 minutes.
• After 10 minutes add cream, coriander leaves, green chilies and ginger. Mix well. Turn off the flame and leave it for 5-6 minutes.
• Serve with Naans.

This recipe I have tried few days ago, the taste was the same of high way karhais. This recipe is of Diya Ansari. One of her excellent recipe. In Karachi on Super highway, a number of famous road side restaurants are located. This Karhai is specialty of Madina Restaurant. This is famous as 61- karhai.

INGREDIENTS:

INGREDIENTS OF KARHAI MASALA:

METHOD:

• In a wok add ghee and heat it, add chicken and fry till color change. Add green chilies  and fry with chicken till brown color appear.
• Now add ginger garlic paste and fry for few seconds, add salt and black pepper and 1/4 cup water, cover with lid and cook till tender.
• Mix all spices of karhai masala and set aside.
• Add karhai masala and mix well. Add lemon juice , coriander , ginger and chilies. Let it simmer for 5 minutes.
• Turn off flame and give smoke of charcoal. If you like to.

• Serve with Naan.

Katwa Ghost is a famous Traditional dish of Attock district. Attock is the last city of Punjab province. You can say border line before KPK province. You will see a lot of Pathans living in Attock district. This dish is basically originated from Chach, Mansahra, Haripur, Texila and Hazro Cities. On main G.T Road you will see a lot of road side hotels or dhabas serving Katwa. Kutwa is specialy served in special occasions here.

In Pathan families you will see as a compulsory dish in weddings. I first time tasted this dish in a Pathan friend’s wedding.

I asked the person making Katwa about the recipe. Katwa means “Clay Pot”. People use special clay pot and serve in clay plates. In some places people serve with Churi ( Flat bread in small pieces).

Here is an authentic recipe of KATWA.

INGREDIENTS:

METHOD:

• Take beef with a little bit fat. Wash it.
• In a clay pot add ghee and heat it, add all ingredients, add chopped green chilies half quantity, add all spices and water. Water you can adjust according to your requirement. In Attock beef takes 40-50 minutes to become tender. So i will add water according to my requirement.
• Cover with lid and let it cook on low flame. When water dries, fry it on high flame. Now add water for gravy. Let it boil.
• Add 1/2 cup water in flour, mix and add in meat.
• It will become thick. Consistency is in your hand, you can adjust it.
• Let it simmer for 10 minutes.
• If you don’t want to add flour than serve just after frying.
• Before serving sprinkle coriander and green chilies.

• Serve with Naans