This beef karahi recipe uses very few ingredients: beef chunks, ginger, garlic, a few spices, tomatoes and green chillies. The beef is fried hard, then simmered for an hour until tender and cooked down into a thick red gravy.
Karahi is named after the deep pan it’s cooked in, and it’s a favourite across Pakistan and North India. There’s no long marinating, so you can start straight away.
Why this recipe works
- Fried before simmering. Ten minutes of frying in oil and ghee gives the beef colour and a deep flavour.
- Kashmiri chilli. It gives the gravy its bright red colour without too much heat.
- Cooked down at the end. A few minutes on high heat reduces the liquid so the masala clings to the meat.
Tips for the best beef karahi
- Choose good beef. Tender cuts like sirloin or ribeye cook fastest. Braising steak works too but needs longer.
- Peel the tomatoes in the pan. Once they soften, lift the skins out with tongs and crush the flesh into the gravy.
- Check halfway. Look at the pot after 30 minutes and add a splash of water if anything is catching.
- Let it rest. Leave the karahi covered off the heat for 5 minutes before serving.
What to serve with beef karahi
Serve with tandoori roti or paratha, and raita or a cucumber salad on the side. Try our mini keema parathas, or make it a karahi night with lamb karahi and charsi chicken karahi.
Beef Karahi FAQs
What is the best cut of beef for karahi?
Good quality beef chunks. Sirloin or ribeye cook fastest, while braising steak also works but may need longer to soften.
How long does beef karahi take?
About 1 hour 30 minutes: 10 minutes frying, 10 minutes with the tomatoes, an hour of simmering and a few minutes to reduce.
Can I make karahi with lamb or chicken?
Yes. Lamb, chicken or tofu all work. Chicken and tofu need much less simmering time.
Why is my karahi gravy watery?
Turn the heat up for the last few minutes and keep the meat moving until most of the liquid has cooked off.
You’ll find the full ingredients, the method and our step-by-step video in the recipe card below.
How to Make Beef Karahi with Few Ingredients
Beef Karahi is a traditional South Asian dish known for its rich, flavourful gravy and tender beef chunks. The dish gets its name from the karahi, a thick, circular, and deep cooking pot resembling a wok.
Ingredients
For the Beef:
For the Gravy:
For Garnish:
Instructions
Marinate the Beef:
-
In a mixing bowl, combine beef chunks with garlic paste, ginger paste, dhana jeera, Kashmiri red chili powder, garam masala, turmeric powder, and salt.
-
Mix thoroughly to ensure the beef is well-coated. No need to marinate for long.
Fry the Beef:
-
In a high-heated wok, add oil and ghee.
-
Add the marinated beef to the pan, frying it for about 10 minutes until the meat has a glorious colour and the spices are aromatic.
-
Gradually increase the heat, keeping the meat moving to prevent burning.
Add Tomatoes and Chilis:
-
Once the beef is nicely coloured, add quartered tomatoes and slit green chilis.
-
Mix well, then add water. Bring to a boil, cover with a lid, and lower the heat to medium for 10 minutes.
Remove Tomato Skins:
-
Once the tomatoes have softened, remove their skins using tongs.
-
Smash the tomatoes into the curry with a wooden spoon.
Cook the Beef:
-
Bring the mixture back to a gentle boil, cover with the lid again, and cook on medium heat for 1 hour or until the meat has softened.
-
Halfway through, check on the meat to ensure it’s cooking properly.
Reduce the Liquid:
-
After an hour, the meat should be tender. Increase the heat to high and keep moving the meat to reduce the liquid and prevent burning.
-
Cook for about 5 minutes until most of the water has evaporated and the consistency has thickened.
Finish and Garnish:
-
Turn off the heat, cover with the lid, and let it rest for 5 minutes.
-
Garnish with fresh coriander, chopped green chilis, and slivers of ginger.
Note
Meat Quality: Choose good quality beef for the best results. Cuts like sirloin or ribeye work well.
Spice Balance: Adjust the amount of chili powder to suit your heat preference.
Tomato Handling: Removing tomato skins after cooking ensures a smoother gravy.
Cooking Time: Be patient with the cooking time to ensure the meat becomes tender and absorbs all the flavours.
Serving Suggestion: Pair with raita or a simple cucumber salad for a refreshing side.
Cooked this? Let us know
No ratings yet. Be the first.
More Pakistani recipes
See all
Chicken Curry: No Onions!
A rich chicken curry made without any onions, using tomatoes, ghee and warm spices for a thick, full-flavoured gravy.
Chicken 65 Biryani
Crispy, spicy Chicken 65 layered with fragrant biryani rice. Two favourites in one dish.
Mutton Paya
Mutton trotters slow-cooked in a rich, spiced broth until soft and gelatinous. A warming breakfast or winter meal.
This was one of the best dishes I ever made and I’ve made a lot of Pak and Indian recipes. Thanks.