In less than 30 minutes, reproduce an authentic restaurant quality Pakistani Karahi Chicken Recipe at home. This low carb Keto chicken recipe is a breeze to make and is also an Instant Pot or stovetop recipe, which makes it extremely versatile.
Why You’ll Love Delicious Chicken Recipe
- Bold, fresh flavors that come from ginger, tomatoes, and aromatic spices cooked over high heat.
- Quick cooking time compared to many South Asian dishes. Karahi comes together fast and still tastes deeply developed.
- Minimal ingredients, maximum flavor , relying on a short list of pantry staples used in the traditional way.
- Restaurant-style taste at home , thanks to its signature thick, glossy gravy and vibrant aromatics.
In short, Pakistani Karahi is a fast, flavorful, and aromatic dish that delivers restaurant-quality results with just a handful of everyday ingredients.
How Did I Come Up With This Pakistani Karahi Recipe?
The first thing I want to do is to thank Saira Ahmad for not only sharing her mother’s Pakistani Karahi chicken recipe with all of us, but also putting up with me when I first completely screwed it up. As it happens I ended up making a delicious Dry Chicken curry recipe with it, but I was aiming to replicate her traditional recipe.
So then Saira had to explain what we were looking for—which was a karahi chicken with lots of ginger and tomato, and I tried again.
WHAT IS A KARAHI? OR IS IT KADHAI? KADAI?
Kadhai or Karahi or Kadai refers to a wok. Spell it however you want since Indians certainly do! Wok chicken sounds so simple–and it is indeed simple to make. But the rich spiced taste belies the simplicity of the name as well as the ease of cooking.
Many kadhai chicken recipes include sliced onions and bell peppers. You can certainly add those into this karahi chicken toward the last few minutes of cooking.
Basically, however, this is a great keto chicken recipe which takes almost no time to make, and for those of us who are tired of eating chicken, this doesn’t really taste like chicken all that much, thanks to all the other yummy ingredients.
What You Need To Make Chicken Karahi
Look how little you need to make this fabulous Pakistani Karahi chicken recipe.
- 2 tablespoons Oil - Used to sauté the ginger and chicken, helping develop flavor while allowing the spices to bloom.
- ½ cup Minced Ginger - Provides bold heat and brightness; the signature aromatic backbone of authentic Pakistani karahi.
- 1.5 pounds Boneless Skinless Chicken Thighs - Creates tender, juicy chicken pieces that hold up well in the rich tomato sauce.
- 2 cups Canned Tomatoes - Form the thick, tangy base of the karahi sauce, breaking down into a rich gravy that coats the chicken.
- 1 teaspoon Ground Cumin - Adds earthy, warm depth and complements the bold ginger and tomato flavors.
- 1 teaspoon Garam Masala - Provides warm, aromatic spice that enriches the dish and enhances savory notes.
- ½–1 teaspoon Cayenne Pepper - Supplies heat and gives the karahi its signature fiery kick; can be adjusted to taste.
- 1 teaspoon Salt - Balances the flavors and helps the tomatoes break down into a smooth, rich sauce.
- 1/4 cup Chopped Cilantro - Adds fresh herbal brightness and cuts through the richness of the sauce.
- 2–3 tablespoons Lemon Juice - Brightens the dish with acidity, balancing heat and enhancing overall flavor.
- 1 teaspoon Garam Masala – A final layer of warm, fragrant spice added at the end for aroma and depth.
- Julienned Ginger - Provides sharp, fresh heat and a crisp texture, reinforcing the ginger-forward profile.
How To Make Chicken Karahi
- Heat your Instant Pot Gem on sear/Sauté to 400F or on the stovetop, heat a nonstick 12-inch pan and when it’s hot, add in the oil. You want a wide saucepan.
- To the hot oil, add the ginger.Note that I cut the ginger quite small. I made coins, then I made matchsticks, then I cut the dice. You want to do this so you don’t get a huge chunk of ginger in any one bite. Cook the ginger for 2-3 minutes until the sides start to brown.
- Add the chicken and let the chicken sear on one side and then flip over.
- Add tomatoes and stir well.
- Mix in all the spices and stir.
- Cover the pot. Now, you’re going to cook this lovely, fragrant mixture until it is all well-cooked. Do NOT add water. Stir once in a while.
- As the chicken and tomatoes cook, you’re going to see the tomatoes mushing down, the chicken cooking and the sauce, or the gravy as we would call it, getting thicker and more homogenous.
- Soon, you will see a thin film of oil forming on the top. Some of this oil is what you added, some of it is what’s being rendered out of any fat that was on the chicken. This is your best sign that the dish is ready to eat. This will take about 10-15 minutes.
- Add all the finishing ingredients and have at it!
Tips And Tricks
Making authentic Pakistani Karahi is all about mastering high heat, bold aromatics, and the perfect balance of spice and acidity. These tips will help you achieve restaurant-quality flavor every time.
- Adjust the heat level to your preference. Start with less cayenne if you’re sensitive to spice, then increase as the flavors build.
- Use chicken thighs instead of breasts. Thighs stay juicy, tender, and flavorful even with high-heat cooking.
- Finish with fresh ingredients. Lemon juice, cilantro, and julienned ginger added at the end brighten the dish and balance the richness.
Variations
While traditional Pakistani Karahi is known for its bold ginger-tomato base and minimalistic spice profile, there are many tasty variations you can explore to suit different proteins, heat levels, and flavor preferences.
- Beef Karahi - Swap chicken for thinly sliced beef or small beef cubes; increase the cooking time to allow the meat to tenderize fully.
- Lamb Karahi - Use lamb shoulder or leg pieces for a richer, more robust version with deeper flavor.
- White Karahi - A creamy, tomato-free variation made with yogurt, green chiles, ginger, and black pepper.
Watch The Video
Pakistani Karahi Chicken Recipe
In less than 30 minutes, reproduce an authentic restaurant quality Pakistani Karahi chicken curry recipe at home.
Want More Easy Pakistani Recipes?
Check out my Instant Pot Pakistani Haleem! It’s amazing comfort food with a nourishing mix of grains, lentils, and meat.
Another great Pakistani recipe is my Instant Pot Pakistani Zarda Sweet Rice . It’s a delicious and beautiful international dessert recipe that you’re sure to love!
If you’re looking for more great chicken recipes to make in your Instant Pot or pressure cooker, check out my 37 Best Instant Pot Chicken Recipes post!
If you love Pakistani Karahi as much as I do, make sure you share it with your friends on Facebook and Instagram so they can try it too!
Pakistani Karahi Chicken | Pressure Cooker Recipe
Ingredients
- ▢ 2 tablespoons ( 2 tablespoons ) Oil
- ▢ ½ cup ( 48 g ) Minced Ginger , that is not a typo, it’s really half a cup #trusturvashi
- ▢ 1.5 pounds ( 680.39 g ) Boneless Skinless Chicken Thighs , cut into 4 pieces each
- ▢ 2 cups ( 480 g ) Canned Tomatoes
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Cumin
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ 1/2-1 teaspoon ( 0.5 teaspoon ) Cayenne Pepper , (okay I used 2 teaspoons and love it but don’t start there)
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
For Finishing
- ▢ 1/4 cup ( 4 g ) chopped cilantro , or parsley
- ▢ 2-3 tablespoons ( 2 tablespoons ) Lemon Juice
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ julienned ginger
Instructions
For Instant Pot Gem or Stovetop
- Heat your Instant Pot Gem on sear/Sauté to 400F or on the stovetop, heat a nonstick 12-inch pan and when it’s hot, add in the oil. You want a wide saucepan.
- To the hot oil, add the ginger.Note that I cut the ginger quite small. I made coins, then I made matchsticks, then I cut the dice. You want to do this so you don’t get a huge chunk of ginger in any one bite. Cook the ginger for 2-3 minutes until the sides start to brown.
- Add the chicken and let the chicken sear on one side and then flip over.
- Add tomatoes and stir well.
- Mix in all the spices and stir.
- Cover the pot. Now, you’re going to cook this lovely, fragrant mixture until it is all well-cooked. Do NOT add water. Stir once in a while.
- As the chicken and tomatoes cook, you’re going to see the tomatoes mushing down, the chicken cooking and the sauce, or the gravy as we would call it, getting thicker and more homogenous.
- Soon, you will see a thin film of oil forming on the top. Some of this oil is what you added, some of it is what’s being rendered out of any fat that was on the chicken. This is your best sign that the dish is ready to eat. This will take about 10-15 minutes.
- Add all the finishing ingredients and have at it!
Directions for the Instant Pot
- Heat your Instant Pot and when it’s hot, add in the oil. To the hot oil, add the ginger. Note that I cut the ginger quite small. I made coins, then I made matchsticks, then I cut the dice. You want to do this so you don’t get a huge chunk of ginger in any one bite. Cook the ginger for 2-3 minutes until the sides start to brown.
- Add the chicken, tomatoes, and spices, and stir well. You do not need to add any more water.
- Close the lid and cook at high pressure for 5 minutes, and let it release pressure naturally for 10 minutes. Then release all remaining pressure.
- Add all the finishing ingredients and have at it!
Watch The Video
- You can use fresh tomatoes but if you do that in the Instant pot, add ¼ cup of water just in case your tomatoes aren’t juicy enough.
- Do not use dried ginger for this dish
- Omit cilantro if you hate it. You can substitute parsley if you’d like
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
In less than 30 minutes, reproduce an authentic restaurant quality Pakistani Karahi Chicken Recipe at home. This low carb Keto chicken recipe is a breeze to make and is also an Instant Pot or stovetop recipe, which makes it extremely versatile.
Why You’ll Love Delicious Chicken Recipe
- Bold, fresh flavors that come from ginger, tomatoes, and aromatic spices cooked over high heat.
- Quick cooking time compared to many South Asian dishes. Karahi comes together fast and still tastes deeply developed.
- Minimal ingredients, maximum flavor , relying on a short list of pantry staples used in the traditional way.
- Restaurant-style taste at home , thanks to its signature thick, glossy gravy and vibrant aromatics.
In short, Pakistani Karahi is a fast, flavorful, and aromatic dish that delivers restaurant-quality results with just a handful of everyday ingredients.
How Did I Come Up With This Pakistani Karahi Recipe?
The first thing I want to do is to thank Saira Ahmad for not only sharing her mother’s Pakistani Karahi chicken recipe with all of us, but also putting up with me when I first completely screwed it up. As it happens I ended up making a delicious Dry Chicken curry recipe with it, but I was aiming to replicate her traditional recipe.
So then Saira had to explain what we were looking for—which was a karahi chicken with lots of ginger and tomato, and I tried again.
WHAT IS A KARAHI? OR IS IT KADHAI? KADAI?
Kadhai or Karahi or Kadai refers to a wok. Spell it however you want since Indians certainly do! Wok chicken sounds so simple–and it is indeed simple to make. But the rich spiced taste belies the simplicity of the name as well as the ease of cooking.
Many kadhai chicken recipes include sliced onions and bell peppers. You can certainly add those into this karahi chicken toward the last few minutes of cooking.
Basically, however, this is a great keto chicken recipe which takes almost no time to make, and for those of us who are tired of eating chicken, this doesn’t really taste like chicken all that much, thanks to all the other yummy ingredients.
What You Need To Make Chicken Karahi
Look how little you need to make this fabulous Pakistani Karahi chicken recipe.
- 2 tablespoons Oil - Used to sauté the ginger and chicken, helping develop flavor while allowing the spices to bloom.
- ½ cup Minced Ginger - Provides bold heat and brightness; the signature aromatic backbone of authentic Pakistani karahi.
- 1.5 pounds Boneless Skinless Chicken Thighs - Creates tender, juicy chicken pieces that hold up well in the rich tomato sauce.
- 2 cups Canned Tomatoes - Form the thick, tangy base of the karahi sauce, breaking down into a rich gravy that coats the chicken.
- 1 teaspoon Ground Cumin - Adds earthy, warm depth and complements the bold ginger and tomato flavors.
- 1 teaspoon Garam Masala - Provides warm, aromatic spice that enriches the dish and enhances savory notes.
- ½–1 teaspoon Cayenne Pepper - Supplies heat and gives the karahi its signature fiery kick; can be adjusted to taste.
- 1 teaspoon Salt - Balances the flavors and helps the tomatoes break down into a smooth, rich sauce.
- 1/4 cup Chopped Cilantro - Adds fresh herbal brightness and cuts through the richness of the sauce.
- 2–3 tablespoons Lemon Juice - Brightens the dish with acidity, balancing heat and enhancing overall flavor.
- 1 teaspoon Garam Masala – A final layer of warm, fragrant spice added at the end for aroma and depth.
- Julienned Ginger - Provides sharp, fresh heat and a crisp texture, reinforcing the ginger-forward profile.
How To Make Chicken Karahi
- Heat your Instant Pot Gem on sear/Sauté to 400F or on the stovetop, heat a nonstick 12-inch pan and when it’s hot, add in the oil. You want a wide saucepan.
- To the hot oil, add the ginger.Note that I cut the ginger quite small. I made coins, then I made matchsticks, then I cut the dice. You want to do this so you don’t get a huge chunk of ginger in any one bite. Cook the ginger for 2-3 minutes until the sides start to brown.
- Add the chicken and let the chicken sear on one side and then flip over.
- Add tomatoes and stir well.
- Mix in all the spices and stir.
- Cover the pot. Now, you’re going to cook this lovely, fragrant mixture until it is all well-cooked. Do NOT add water. Stir once in a while.
- As the chicken and tomatoes cook, you’re going to see the tomatoes mushing down, the chicken cooking and the sauce, or the gravy as we would call it, getting thicker and more homogenous.
- Soon, you will see a thin film of oil forming on the top. Some of this oil is what you added, some of it is what’s being rendered out of any fat that was on the chicken. This is your best sign that the dish is ready to eat. This will take about 10-15 minutes.
- Add all the finishing ingredients and have at it!
Tips And Tricks
Making authentic Pakistani Karahi is all about mastering high heat, bold aromatics, and the perfect balance of spice and acidity. These tips will help you achieve restaurant-quality flavor every time.
- Adjust the heat level to your preference. Start with less cayenne if you’re sensitive to spice, then increase as the flavors build.
- Use chicken thighs instead of breasts. Thighs stay juicy, tender, and flavorful even with high-heat cooking.
- Finish with fresh ingredients. Lemon juice, cilantro, and julienned ginger added at the end brighten the dish and balance the richness.
Variations
While traditional Pakistani Karahi is known for its bold ginger-tomato base and minimalistic spice profile, there are many tasty variations you can explore to suit different proteins, heat levels, and flavor preferences.
- Beef Karahi - Swap chicken for thinly sliced beef or small beef cubes; increase the cooking time to allow the meat to tenderize fully.
- Lamb Karahi - Use lamb shoulder or leg pieces for a richer, more robust version with deeper flavor.
- White Karahi - A creamy, tomato-free variation made with yogurt, green chiles, ginger, and black pepper.
Watch The Video
Pakistani Karahi Chicken Recipe
In less than 30 minutes, reproduce an authentic restaurant quality Pakistani Karahi chicken curry recipe at home.
Want More Easy Pakistani Recipes?
Check out my Instant Pot Pakistani Haleem! It’s amazing comfort food with a nourishing mix of grains, lentils, and meat.
Another great Pakistani recipe is my Instant Pot Pakistani Zarda Sweet Rice . It’s a delicious and beautiful international dessert recipe that you’re sure to love!
If you’re looking for more great chicken recipes to make in your Instant Pot or pressure cooker, check out my 37 Best Instant Pot Chicken Recipes post!
If you love Pakistani Karahi as much as I do, make sure you share it with your friends on Facebook and Instagram so they can try it too!
Pakistani Karahi Chicken | Pressure Cooker Recipe
Ingredients
- ▢ 2 tablespoons ( 2 tablespoons ) Oil
- ▢ ½ cup ( 48 g ) Minced Ginger , that is not a typo, it’s really half a cup #trusturvashi
- ▢ 1.5 pounds ( 680.39 g ) Boneless Skinless Chicken Thighs , cut into 4 pieces each
- ▢ 2 cups ( 480 g ) Canned Tomatoes
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Cumin
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ 1/2-1 teaspoon ( 0.5 teaspoon ) Cayenne Pepper , (okay I used 2 teaspoons and love it but don’t start there)
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
For Finishing
- ▢ 1/4 cup ( 4 g ) chopped cilantro , or parsley
- ▢ 2-3 tablespoons ( 2 tablespoons ) Lemon Juice
- ▢ 1 teaspoon ( 1 teaspoon ) Garam Masala
- ▢ julienned ginger
Instructions
For Instant Pot Gem or Stovetop
- Heat your Instant Pot Gem on sear/Sauté to 400F or on the stovetop, heat a nonstick 12-inch pan and when it’s hot, add in the oil. You want a wide saucepan.
- To the hot oil, add the ginger.Note that I cut the ginger quite small. I made coins, then I made matchsticks, then I cut the dice. You want to do this so you don’t get a huge chunk of ginger in any one bite. Cook the ginger for 2-3 minutes until the sides start to brown.
- Add the chicken and let the chicken sear on one side and then flip over.
- Add tomatoes and stir well.
- Mix in all the spices and stir.
- Cover the pot. Now, you’re going to cook this lovely, fragrant mixture until it is all well-cooked. Do NOT add water. Stir once in a while.
- As the chicken and tomatoes cook, you’re going to see the tomatoes mushing down, the chicken cooking and the sauce, or the gravy as we would call it, getting thicker and more homogenous.
- Soon, you will see a thin film of oil forming on the top. Some of this oil is what you added, some of it is what’s being rendered out of any fat that was on the chicken. This is your best sign that the dish is ready to eat. This will take about 10-15 minutes.
- Add all the finishing ingredients and have at it!
Directions for the Instant Pot
- Heat your Instant Pot and when it’s hot, add in the oil. To the hot oil, add the ginger. Note that I cut the ginger quite small. I made coins, then I made matchsticks, then I cut the dice. You want to do this so you don’t get a huge chunk of ginger in any one bite. Cook the ginger for 2-3 minutes until the sides start to brown.
- Add the chicken, tomatoes, and spices, and stir well. You do not need to add any more water.
- Close the lid and cook at high pressure for 5 minutes, and let it release pressure naturally for 10 minutes. Then release all remaining pressure.
- Add all the finishing ingredients and have at it!
Watch The Video
- You can use fresh tomatoes but if you do that in the Instant pot, add ¼ cup of water just in case your tomatoes aren’t juicy enough.
- Do not use dried ginger for this dish
- Omit cilantro if you hate it. You can substitute parsley if you’d like
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Pakistani Karahi Chicken | Pressure Cooker Recipe
Ingredients
- 2 tablespoons Oil
- ½ cup Minced Ginger that is not a typo, it’s really half a cup #trusturvashi
- 1.5 pounds Boneless Skinless Chicken Thighs cut into 4 pieces each
- 2 cups Canned Tomatoes
- 1 teaspoon Ground Cumin
- 1 teaspoon Garam Masala
- 1/2-1 teaspoon Cayenne Pepper (okay I used 2 teaspoons and love it but don’t start there)
- 1 teaspoon Kosher Salt
For Finishing
- 1/4 cup chopped cilantro or parsley
- 2-3 tablespoons Lemon Juice
- 1 teaspoon Garam Masala
- julienned ginger
Instructions
For Instant Pot Gem or Stovetop
- Heat your Instant Pot Gem on sear/Sauté to 400F or on the stovetop, heat a nonstick 12-inch pan and when it’s hot, add in the oil. You want a wide saucepan.
- To the hot oil, add the ginger.Note that I cut the ginger quite small. I made coins, then I made matchsticks, then I cut the dice. You want to do this so you don’t get a huge chunk of ginger in any one bite. Cook the ginger for 2-3 minutes until the sides start to brown.
- Add the chicken and let the chicken sear on one side and then flip over.
- Add tomatoes and stir well.
- Mix in all the spices and stir.
- Cover the pot. Now, you’re going to cook this lovely, fragrant mixture until it is all well-cooked. Do NOT add water. Stir once in a while.
- As the chicken and tomatoes cook, you’re going to see the tomatoes mushing down, the chicken cooking and the sauce, or the gravy as we would call it, getting thicker and more homogenous.
- Soon, you will see a thin film of oil forming on the top. Some of this oil is what you added, some of it is what’s being rendered out of any fat that was on the chicken. This is your best sign that the dish is ready to eat. This will take about 10-15 minutes.
- Add all the finishing ingredients and have at it!
Directions for the Instant Pot
Heat your Instant Pot and when it’s hot, add in the oil. To the hot oil, add the ginger. Note that I cut the ginger quite small. I made coins, then I made matchsticks, then I cut the dice. You want to do this so you don’t get a huge chunk of ginger in any one bite. Cook the ginger for 2-3 minutes until the sides start to brown.
Add the chicken, tomatoes, and spices, and stir well. You do not need to add any more water.
Close the lid and cook at high pressure for 5 minutes, and let it release pressure naturally for 10 minutes. Then release all remaining pressure.
Add all the finishing ingredients and have at it!
You can use fresh tomatoes but if you do that in the Instant pot, add ¼ cup of water just in case your tomatoes aren’t juicy enough.
Do not use dried ginger for this dish
Omit cilantro if you hate it. You can substitute parsley if you’d like
Pakistani Karahi Chicken | Pressure Cooker Recipe https://twosleevers.com/pressure-cooker-pakistani-karahi-chicken/
This Beet Salad combines beets, carrots, and cabbage to make a quick and delicious Indian dish that is as beautiful as it is nutritious! Add your favorite raw vegetables to this vegan salad and make a great side dish for your meals.
Beet Salad
So, the other day I make an Authentic Russian Borsch in my Instant Pot . But it was my first time making it, and I really had no idea of proportions, like how much I’d need of this or that. So, I had some shredded vegetables left. Like probably FOUR or FIVE WHOLE CUPS of shredded vegetables left!
I will also admit I might have gone a little shred-happy with my much-loved salad shooter. Once you start shredding with that thing, you pretty much don’t want to stop!
So, I decided to take the leftover beets, carrots, and cabbage and use it to make a Beet Salad . This style of making salads is quite common in much of India. Some of the ingredients can vary a bit, sometimes you might add yogurt, other times you might add shredded coconut.
But, Beet recipes , adding either lime or lemon juice, or yogurt or tomatoes to tenderize the vegetables and then pouring over a hot flavored oil is an easy, fast, and delicious addition to your meals.
Also, if you’re living a vegan lifestyle , you’re in luck! This beets recipe doesn’t use goat cheese or any other animal products, so you can enjoy this salad without having to make any alterations to the ingredients.
What Vegetables are Used in this Beet Salad Recipe?
Many various vegetables can be used in this type of salad. Honestly, it comes down to your favorite crispy, crunchy types of vegetables. I used cabbage, carrots, and beets. However, if you have other vegetables you prefer instead, that’s perfectly fine. You can find a list below of other vegetable options if you’re struggling to think of other ideas.
Can You Eat Beets Raw?
In many cases, raw vegetables are much better for you than cooked vegetables because the nutrients haven’t been cooked out of them. But that isn’t always the case, it just depends on the vegetable.
Sometimes, cooking vegetables can release some of their better and more beneficial nutrients.
Beets happen to contain more vitamins, minerals and antioxidants in raw form than when it is cooked, making this recipe a great source of nutrients!
The benefits reported by eating raw vegetables such as this raw vegetable salad are numerous. Better skin, higher energy, better digestion, and even better heart health.
Of course, this is linked to eating fresher and less processed foods in general.
The fact is, I don’t know of double-blind controlled studies that address the benefits of raw vs. cooked foods overall. But I think moderation is a great idea, so I eat some veggies raw, and some cooked and hope for the best!
Besides, they all taste good so that’s always a good thing.
Vegetable Substitutes
I have a habit of mixing up the vegetables I use in this Beet Salad Recipe . You can sub most any crunchy veggies in this salad and still have it turn out incredible.
Macerated kale works great in this salad as well. Massage is really well with oil and salt to get it to break down, and then add it to your salad.
Other vegetables that may work well in this salad, but may not be traditional also include:
- cucumbers
- jicama
- green beans
- macerated kale
- ribbons of Swiss chard
- sliced red onions
Tips and Tricks for This Recipe
- If you’re using macerated kale, be sure to massage the crap out of it. I mentioned massaging it above, but I want to reiterate that you really want to do a thorough job of it before adding it to the salad.
- You can refrigerate this salad in an airtight container for 2-3 days.
- If you add green beans in this salad, make sure to thinly slice them for it to blend in well.
Recipes With Beets
Beet Soup Recipe - A classic Russian recipe everyone will love.
Instant Pot Beets - Quick and easy beets recipe.
Roasted Beets - Make delicious beets in your air fryer .
Beet Salad
Ingredients
- ▢ 3 cups ( 210 g ) shredded cabbage
- ▢ 1` cup ( 128 g ) shredded carrots
- ▢ 1 cup ( 136 g ) shredded beets , (raw)
- ▢ 1/4 cup ( 36.5 g ) Roasted Chopped Peanuts
- ▢ 1/4 cup ( 4 g ) Cilantro , or parsley
- ▢ 1 ( 1 ) lime
- ▢ 1 teaspoon ( 1 teaspoon ) Kosher Salt
For Tempering (Making flavored oil)
- ▢ 3 tablespoons ( 54.5 g ) Vegetable Oil
- ▢ 1 tablespoon ( 1 tabelspoon ) cumin seeds
- ▢ 1 teaspoon ( 1 teaspoon ) Black Mustard Seeds , (optional)
- ▢ 1 large ( 1 large ) Serrano peppers , chopped large (optional)
- ▢ 1-2 teaspoons ( 1 teaspoons ) Turmeric
- ▢ 1/2 teaspoon ( 0.5 teaspoon ) Splenda , or 1 teaspoon sugar
Instructions
In a large bowl, combine all the shredded vegetables, peanuts, salt, Splenda/sugar and cilantro and set aside.
Heat your small tadka bowl or a small saucepan over high heat. Once the pan is hot, add oil and let it heat.
Place the mustard and/or cumin seeds and allow them to sputter like popcorn about 30 seconds.
Add the turmeric and stir quickly. Pour this hot, flavored oil over the cabbage mixture and mix well.
Mix once again and set aside for 15-20 minutes and then serve.
If you’re using macerated kale, be sure to massage the crap out of it. I mentioned massaging it above but, I want to reiterate that you really want to do a thorough job of it before adding it to the salad.
You can refrigerate this salad in an airtight container for 2-3 days.
If you add green beans in this salad, make sure to thinly slice them for it to blend in well.
Get support & connect with our community on Facebook!
Nutrition
Looking For Other Great Salad Recipes?
- If you enjoyed this recipe, and you’re a fan of beets, you should definitely check out my Indian Beetroot Salad with Greek Yogurt !
- My Apple Zucchini Salad is a delightful, fresh and flavorful salad that is great for summer time!
- My Red Onion Orange Salad is great salad that is made up of pickled red onions, oranges, feta cheese, mint and cilantro.
- This Mushrooms and Bacon side dish can be a salad if you REALLY stretch your imagination. I mean, it is packed with veggies and great with a meal!
- There’s something for everyone in this list of 20+ Low Carb Salad Dressings .
