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
- Beef (boneless, cubed) – 1 kg
- Mustard Seeds Oil – 2 tablespoons
- Onions (sliced) – 1 large size
- Garlic (chopped) – 1 tablespoon
- Ginger (chopped) – 1 tablespoon
- Cumin Seeds – 1 tablespoon
- Green Chillies (diced) – 2 or 3
- Turmeric Powder – 1 teaspoon
- Himalayan Pink Salt – 1 tablespoon or to taste
- Coriander Powder – 1 tablespoon
- Cumin Powder – 1 tablespoon
- Garam Masala Powder – 1 tablespoon
- Red Chilli Powder – 1 teaspoon
- Red Chilli Flakes – 1 tablespoon
- Tomatoes (halved) – 4 medium size
- Water – 3 cups
- Yoghurt (whisked) – 2 tablespoons
- Black Pepper (freshly ground) – 1 teaspoon
- Green Chillies (sliced) – for garnishing
- Ginger (julienned) – for garnishing
Instructions
Step by step recipe is given below:
- Heat the oil in a large wok, add onions and fry them till golden brown.
- Add garlic and ginger. Cook for 1 minute.
- Then add cumin seeds and green chillies. Cook until fragrant.
- Add beef, turmeric powder, salt, coriander powder, cumin powder, half of the garam masala powder, red chilli powder and red chilli flakes. Fry until the colour of meat changes to brown. This helps sealing all the juices inside the meat and keeps it moist and tender.
- Add tomatoes and water and cook covered until the meat is tender, stirring occasionally.
- Once the meat and tomatoes are tender, remove the skin of tomatoes, crush them and mix well until tomatoes are dissolved. Cook on high heat till gravy is thick.
- Add yoghurt and cook for few minutes until oil gets separated.
- Once the oil separates, sprinkle with freshly ground black pepper and the remaining garam masala powder. Cook for 2 more minutes before turning off the heat.
- Garnish with green chillies and ginger.
Serve hot with Chapatis, Naan, Paratha or with plain Rice and a side of fresh Salad. Enjoy! And Remember ‘COOKING IS EASY’!
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.
