What is Balti Karahi Bhuna Jalfrezi?

Balti Bhuna Karahi and Jalfrezi are variants of dry stir-fry cooking in an Indian iron wok called Karahi

Karahi, itself is a cooking utensil made by pounding iron (similar to Chinese wok) with two ears on opposite sides as handles. Nowadays, Karahi is made of cast Aluminum.

Historically, dry stir-fry cooking originated in Szechwan (China) and Tibet. In North India, it was just called Karahi. The meat was stir-fried with sautéed feedstock (Onions Garlic Ginger), red chilies coriander powder and salt were added. Today many variants have evolved

During Moghul empire, the aromatic spices were incorporated. When the Nawabs were exiled to Bengal, their royal cooks and Masalchi influenced the creation of Bhuna. Besides, difference with spices, the meat was roasted in many stages.

Bhuna inspired creation of Jalfrezi in Bengal, as an Anglo-Indian dish to reheat leftover meat by stir-frying.

Balti variant was created independently by Kashmiri Pakistani restaurants in UK during late 1970s.

Do-Piyaz is a variant of Bhuna with lots of onions.

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