Beef Karahi is a beef and gravy based dish made with tender and juicy beef chunks cooked low and slow in a rich tomato based curry with herbs and spices. This Karahi Gosht is best served piping hot, garnished with fresh cilantro and thinly sliced ginger.
Traditionally served with naan or a flatbread like chapati, along with some rice, salad and raita (yogurt based sauce). These accompaniments complement the spicy flavors of the Beef Karahi. Leftovers can be incorporated into this Indian Burrito recipe called Beef Frankie.
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Origin and fun facts of Beef Karahi
The origins of Beef Karahi traces back to Lahore, Punjab and Khyber Pakhtunkhwa in South Asia, where it first emerged amongst the locals. The dish gets its name from the cooking vessel which is used to prepare it, known as “karahi”. It is a wok-shaped pan made of cast iron which is used on an open flame to promote even distribution of heat, cooking the meat to perfection.
Karahi Beef is a popular street food in Pakistan, sold by street vendors in busy markets and bustling streets. It's a dish that brings people together as it is best served in a communal setting with friends and family.
Adaptability
This Karahi recipe can be adjusted to personal preferences, whether you like it spicy or mild, and can add extra tomatoes for more gravy. While traditionally made with Beef, the cooking method and spices can be adapted into variations of other proteins like Chicken Karahi or Lamb Karahi.
Different versions of the karahi masala would include coriander powder, cardamom and cinnamon but we stuck with the main three spices: cumin, red chili powder and garam masala.
Ingredients
- Beef: Any boneless cut of beef should work, as you will be cooking it over medium heat, allowing the meat to tenderize and turn juicy and succulent.
- Tomatoes: Use any available tomatoes. Peel the skin off and smash well to form the thick karahi sauce. Longer the tomatoes cook, the more intense the flavor.
- Green chilies: Used fresh green chilies. Jalapenos work fine too. Thai green chili might be a little spicy. Adjust the amount of chilies based on your spice tolerance. You can alternatively slit the chilies and remove them once the dish is ready.
- Garlic: Mincing the garlic will not only contribute to the flavor of the Beef Karahi but will also result in a smooth thick gravy.
- Cumin powder: It contributes to the aromatic depth of the dish. You can alternatively toast cumin seeds over a pan and grind it in a mortar and pestle to release the essential oils which enhances its flavor.
- Red chili powder: It is a fundamental ingredient in South Asian cuisine which adds a spicy kick and vibrant red color to the karahi. You can increase or reduce the amount of red chili powder based on your spice tolerance.
- Garam masala: Garam masala is a fragrant blend of toasted spices ground into a smooth powder, which is also a crucial ingredient in South Asian cooking. It is added towards the end of cooking to elevate the aromatic flavor and complement other spices.
- Vegetable oil: It helps in tenderizing the beef as it cooks by sealing the moisture and prevents the meat from drying out. It also helps release the aroma and flavors from the spices.
- Ginger: Thinly slice julienne cuts of ginger to prevent it from overpowering each bite of the beef gravy and for a beautiful presentation. Cut it right before the dish is ready to prevent oxidation/ turning brown.
- Cilantro: It adds freshness to the dish and is used for garnish along with ginger.
- Water: Add little water to the gravy while cooking to prevent the sauce from drying out. Do not add too much water as it may affect the final result of the dish.
- Salt: Season as required.
See recipe card for quantities.
Walk through the Recipe
Let’s start preparing our juicy beef karahi.
- We begin by peeling the skin off the tomatoes. Place the tomatoes in a bowl of lukewarm water for 5 minutes. Peel and discard the skin. Cut the tomatoes in halves.
- Heat vegetable oil in a wok or deep bottom pan and sear the beef chunks for 3 to 5 minutes or until brown on all sides.
- Now add in the minced garlic, skinless tomatoes and salt. Cover with a lid and allow it to simmer on medium heat.
- As the tomatoes soften, smash it with the spatula and stir occasionally for 30 minutes. Allow the karahi sauce to thicken as it simmers.
- It’s time to add in the cumin powder, red chili powder and chopped green chilies. Mix well and cook for another 45 minutes on low-medium heat until the beef is tender.
- Now add garam masala at the very end. Cover and cook for another 5 minutes, allowing the flavors to meld.
- Your beef karahi is now ready. Sprinkle some fresh cilantro and sliced ginger before transferring it to a plate or serving dish.
Serve your Tender Beef Karahi with roti, naan or homemade pulao.
Tips
- Uniform cuts: Cut the beef equally into 1 inch cubes for even cooking and beautiful presentation.
- Cook low and slow: Cooking the beef slowly on a low to medium heat allows it to become tender and absorb the flavors of the spices and aromatics.
- Garnish well: Garnish the beef karahi with cilantro leaves, sliced ginger or green chilies for added freshness and a vibrant visual appeal to the dish.
FAQs
Although a karahi pan adds authenticity to the dish and helps achieve the desired flavor, you can make beef karahi in a regular heavy bottom pan or wok, and it turns out as good as making it in a karahi.
The spiciness depends on the amount of red chili powder and green chilies used, and can be adjusted based on your preference. Adding more tomatoes also balances out the spice in the karahi.
You can store beef karahi in an airtight container in the refrigerator for up to 3 to 4 days and reheat before serving. Alternatively, you can also freeze it for up to 2 months and thaw overnight in the refrigerator before reheating.
Recipe
Tender Beef Karahi Recipe
Ingredients
- 1 lb boneless beef, cut into pieces
- 5 large tomatoes
- 3 green chilies
- 3 cloves garlic minced
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala
- 1 tablespoon ginger, julienne
- ½ cup vegetable oil
- 4 tablespoon cilantro, chopped
- Salt to taste
Instructions
- Place the tomatoes in a bowl of warm water for 5 minutes. Peel the skin off the tomatoes and cut into half.
- In a wok or heavy bottom pan, heat oil over medium heat and sear the beef for 3 to 5 minutes or until brown on all sides.
- Add in minced garlic, tomatoes and salt. Cover with a lid and simmer for 30 minutes on medium heat while stirring occasionally. Smash the tomatoes with the back of your spatula into a thick sauce.
- Add in cumin powder, red chili powder and chopped green chilies. Mix well and cook for another 45 minutes until the beef is tender and water from the tomatoes has evaporated. Add in garam masala and cook for 5 minutes.
- Your Beef karahi is now ready. Sprinkle over fresh cilantro and sliced ginger before transferring it to a plate.
Video
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