Pakistani-style Leek Curry

Ingredients

While the original Italian Porri in Umido is a simple dish made with leeks, onions, and a light broth, the Pakistani adaptation adds a burst of flavors and spices. The use of traditional Pakistani spices like cumin, coriander, turmeric, and garam masala transforms the dish into a rich and aromatic curry. The addition of green chilies adds a touch of heat, giving it a distinct Pakistani flair. We alse have the original recipe for Porri in umido, so you can check it out.

• 4 leeks, white and light green parts only, sliced (500g) 4 leeks, white and light green parts only, sliced (500g)
• 2 tablespoons vegetable oil (30ml) 2 tablespoons vegetable oil (30ml)
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• 2 green chilies, slit lengthwise 2 green chilies, slit lengthwise
• 2 tomatoes, chopped 2 tomatoes, chopped
• 1 cup (240ml) water 1 cup (240ml) water
• Salt to taste Salt to taste
• Fresh cilantro, chopped, for garnish Fresh cilantro, chopped, for garnish

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 6g
• Protein: 3g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat the vegetable oil in a large pan over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pan and sauté until golden brown.
3. 3.
   Add the sliced leeks to the pan and cook for 5 minutes, stirring occasionally.
4. 4.
   Sprinkle cumin powder, coriander powder, turmeric powder, and garam masala over the leeks. Stir well to coat the leeks with the spices.
5. 5.
   Add the green chilies and chopped tomatoes to the pan. Cook for another 5 minutes, until the tomatoes soften.
6. 6.
   Pour in the water and season with salt. Stir everything together.
7. 7.
   Reduce the heat to low, cover the pan, and simmer for 15-20 minutes, or until the leeks are tender.
8. 8.
   Garnish with fresh cilantro before serving.

Treat your ingredients with care...

• Leeks — Make sure to thoroughly clean the leeks before slicing them, as they can often have dirt trapped between the layers. Trim off the dark green parts and use only the white and light green parts for this recipe.

Tips & Tricks

• For a creamier curry, you can add a splash of coconut milk or cashew cream towards the end of cooking.
• Adjust the spiciness of the dish by adding or reducing the number of green chilies.
• Serve the Pakistani-style Leek Curry with fragrant basmati rice or warm naan bread for a complete meal.
• To make it more substantial, you can add cooked chickpeas or diced potatoes to the curry.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Pakistani-style Leek Curry hot, garnished with fresh cilantro. Accompany it with steamed basmati rice or warm naan bread for a satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some additional chopped cilantro on top of the curry before serving. You can also serve it in a traditional Pakistani-style copper or brass serving dish for an authentic touch.