Beef Karahi, Succulent beef chunks enveloped in the most amazing and delicious gravy. With so few ingredients, it’s an absolute winner. This classic dish is bound to become a favourite at your table.
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. It’s perfect for festive occasions and gatherings, offering a sumptuous and satisfying meal.
Ingredients:
For the Beef:
- 1 kilogram good quality beef chunks
- 1 tbsp garlic paste
- 1 tbsp ginger paste
- 2 tbsp dhana jeera (coriander-cumin powder)
- 1 tbsp Kashmiri red chili powder
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tbsp fine salt
- 1/4 cup oil
- 1 tbsp ghee
For the Gravy:
- 3 tomatoes, quartered
- 2 green chilis, slit
- 1 cup water
For Garnish:
- Fresh coriander
- Chopped green chilis
- Ginger slivers
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.
Our Beef Karahi is ready! The stunning red colour from the Kashmiri red chili is mesmerizing, and the aroma is absolutely divine, Serve this dish with fresh tandoori roti or paratha for an indulgent experience. This recipe can also be made with lamb, chicken, or tofu.
Tips:
- 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.
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.
This was one of the best dishes I ever made and I’ve made a lot of Pak and Indian recipes. Thanks.