How to Make Restaurant Style Beef Karahi at Home
Karahi is one of the most popular dishes of Pakistani cuisine. This succulent and mouth-watering beef karahi dish is usually cooked in a thick wok called karahi, hence the name of recipe.
This beef karahi is a homemade version of restaurant style karahi with appetizing aroma and rich, creamy and thick gravy. It is healthy and tastes even better than what you get at restaurants. You only need few simple ingredients from your pantry to make this finger-licking karahi dish. In this easy recipe, a gravy is first made which is based on tomatoes, onions and aromatic spices and then boneless beef is perfectly cooked in it. It is usually enjoyed with naan or chapatis and salad, but you can serve it with whatever you like best.
I am a big fan of one pot dishes as you only have to wash one dish afterwards and this recipe is all made in a single pan. You can easily double the recipe and freeze some for later use. Hope you will give this simple and luscious recipe a try and share your experience with me. I am sure you will love its taste and once you see how quick and easy it is to make, you’ll always make it yourself.
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What goes well with karahi?
Serve this tempting karahi with chapatis, naan, paratha or with plain rice and a side of fresh salad or chutney.
Can I freeze this karahi?
I always make a double batch of this kind recipes so I can freeze some for later consumption. Let it cool completely, put in an airtight container and freeze. This will easily keep up to 2 months. Be sure to thaw it on room temperature or overnight in refrigerator.
Recipe Notes:
- You can adjust the spices to your liking.
- There are a lot of variations of karahi, some uses onions, and some don’t, but I used onions in this version of karahi.
- You can substitute chopped garlic and ginger with ginger garlic paste.
- To attain the best results, I prefer using Greek yogurt or thick curd however hung curd can also be used.
Recipe Pictorials:
Equipment, tools or ingredients I used:
- This high-quality stainless-steel knife has a perfect cut, and long lasting blade sharpness.
- I use this kitchen machine for chopping the garlic and ginger in bulk.
- For cooking the beef karahi, I used cast aluminum wok.
- I always use wooden spoons and silicon utensils for cooking in non-stick pans.
- I prefer using Himalayan salt for my recipes.
- This black pepper grinder is so good to use.
- For freezing the meals, I use reusable containers.
With Pictures and Links:
Cooling drinks to enjoy after this karahi:
Also check other recipes below:
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Ingredients
- 1 kg beef (boneless, cubed)
- 2 tablespoons mustard seed oil
- 1 large onion (sliced)
- 1 tablespoon garlic (chopped)
- 1 tablespoon ginger (chopped)
- 1 tablespoon cumin seeds
- 2-3 green chilies (diced)
- 1 teaspoon turmeric powder
- 1 tablespoon Himalayan pink salt (or to taste)
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon garam masala powder
- 1 teaspoon red chilli powder
- 1 tablespoon red chilli flakes
- 4 medium tomatoes (halved)
- 3 cups water
- 2 tablespoons yogurt (whisked)
- 1 teaspoon black pepper (freshly ground)
- sliced green chillies (for garnishing)
- julienned ginger (for garnishing)
Instructions
- Heat the oil in a large wok. Add sliced onions and fry until golden brown.
- Add garlic and ginger. Sauté for 1 minute.
- Add cumin seeds and green chilies. Cook until fragrant.
- Add the beef, turmeric, salt, coriander powder, cumin powder, half of the garam masala, red chili powder, and red chilli flakes. Fry until the beef turns brown. This step helps seals in the juices and keeps it moist and tender.
- Add tomatoes and water. Cover and cook until the meat is tender, stirring occasionally.
- Once the beef and tomatoes are soft, remove the tomato skins, mash the tomatoes into the gravy, and cook on high heat until the gravy thickens.
- Add yogurt and cook for a few minutes until the oil separates.
- Sprinkle with freshly ground black pepper and the remaining garam masala. Cook for another 2 minutes, then turn off the heat.
- Garnish with sliced green chillies and julienned ginger.
Notes
- Adjust the spice levels to your preference.
- You may use ginger-garlic paste as a substitute for chopped garlic and ginger.
- For best results, use Greek yogurt or thick curd. Hung curd also works well.
