Best Things About Katwa Ghost: Full Guide 2024

Introduction

Katwa Ghost is a famous traditional dish that originates from the Attock district in Punjab, Pakistan. Attock is located on the border between Punjab and Khyber Pakhtunkhwa provinces and is known for its large Pathan population. Katwa Ghost is a special dish that is often served on special occasions and is a popular choice in Pathan weddings [1].

The name “Katwa” refers to the clay pot in which the dish is traditionally cooked and served. It is believed that cooking in a clay pot enhances the flavors of the dish. In some places, Katwa Ghost is also served with Churi, which is flatbread broken into small pieces [1].

Here is an authentic recipe for Katwa Ghost:

Ingredients:

• 1 kg beef with bones
• 1 tbsp fresh crushed ginger
• 1 tbsp fresh crushed garlic
• 3-4 large tomatoes, chopped
• 3 medium onions, chopped
• Salt to taste
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tbsp whole spices mix
• 8-10 chopped green chilies
• Coriander leaves, as needed
• 1 cup ghee
• 2 tbsp flour/red flour/chaki ka ata
• 6 glasses of water (adjust according to preference) [1]

Method:

1. Wash the beef with a little bit of fat.
2. In a clay pot, heat the ghee and add all the ingredients, including half of the chopped green chilies, spices, and water. Adjust the amount of water according to your preference. In Attock, the beef usually takes 40-50 minutes to become tender.
3. Cover the pot with a lid and let it cook on low flame. Once the water dries, fry the meat on high flame.
4. Add water for gravy and let it boil.
5. Mix 1/2 cup of water with flour and add it to the meat. This will thicken the gravy. Adjust the consistency according to your preference.
6. Let it simmer for 10 minutes.
7. If you prefer not to add flour, you can serve the dish just after frying.
8. Before serving, sprinkle coriander and the remaining chopped green chilies [1].

Conclusion

 Katwa Ghost is a traditional dish originating from the Attock district in Punjab, Pakistan. It is a popular choice in Pathan weddings and is often served on special occasions. The dish gets its name from the clay pot, called “Katwa,” in which it is traditionally cooked and served. Cooking in a clay pot is believed to enhance the flavors of the dish.

To prepare Katwa Ghost, beef with bones is cooked with a combination of spices, including ginger, garlic, tomatoes, onions, red chili powder, and turmeric powder. The dish is slow-cooked in ghee until the meat becomes tender and the flavors meld together. Some variations of the recipe include adding flour to thicken the gravy, while others prefer to serve it without flour.

Katwa Ghost is typically served with Churi, which is flatbread broken into small pieces. The dish is garnished with chopped green chilies and coriander leaves before serving. It is a flavorful and hearty dish that showcases the culinary traditions of the Pathan community in Attock.