kasari

Kasari is a culinary term used in some South Asian cuisines, particularly in Pakistan and North India, to refer to a dish where meat or vegetables are cooked in a rich, often spicy, gravy. The term itself is derived from the Urdu word for "curry" or "stew." Kasari dishes are characterized by their slow-cooked nature, allowing the flavors to meld and deepen.

Typically, the base of a kasari gravy is made from onions, tomatoes, and a blend of aromatic spices such as ginger, garlic, cumin, coriander, turmeric, and chili powder. Depending on the specific recipe, yogurt or cream might also be added to enhance the richness and texture of the sauce. The main ingredient, whether it be lamb, chicken, beef, or a variety of vegetables like potatoes, cauliflower, or lentils, is then simmered in this flavorful gravy until tender.

Kasari dishes are often served hot with rice or various types of bread, such as naan or roti. They are a staple in home cooking and are also popular in restaurants, offering a hearty and satisfying meal. The specific spices and preparation methods can vary significantly from region to region and even household to household, leading to a diverse range of kasari dishes.