Beef karahi is a delightful Pakistani dish that combines tender beef, aromatic spices, and fresh tomatoes into a rich, flavorful experience. While numerous variations exist, this method consistently gives the most authentic taste, ensuring satisfaction with every bite. Its simplicity and addicting flavors make it an ideal choice for a quick and satisfying weeknight meal.
What goes into beef karahi
Beef
Start by frying the beef; I used boneless beef chunks, but you can also use bone-in pieces. In a wok or karahi, add oil. Once it’s hot, add the beef and cook until it changes color. There are chances it will burn, so make sure to mix it often. Chuck roast cut into pieces or any round meat will be perfect for this recipe.
Ginger Garlic
We can’t forget about ginger and garlic in a Desi recipe. Once you see the color of the beef change from red to whitish, add in ginger and garlic paste. If you know me, I always have my frozen ginger and garlic, which I also used in this recipe. Now cook your beef for another 2-3 minutes.
Spices
I’m sure you already have all of these spices. I used salt, red chili powder (cayenne pepper), turmeric, cumin, and coriander powder. You will also need some garam masala at teh very end. After adding the spices, cook for a couple of minutes and add water.
After adding water, you have two choices:
Cook on the Stove Top
If you choose to cook on the stove top, then add 2 cups of water. Cook on high heat in the beginning; once it comes to a boil, lower the heat to medium and keep cooking for 45 minutes to an hour or until the meat is tender to your liking. You might need to add more water as you are cooking.
Cook in an Instant Pot
For an instant pot, add 1/2 cup of water and cook for 20 minutes under pressure on the meat setting. After that, release the pressure and transfer it back to the wok to complete the next step.
Tomatoes
Once the meat is tender and most of the water evaporates, add in halved tomatoes. Cover and cook for 5 minutes on medium heat. After five minutes, you’ll see the tomato peels are soft and can come off easily. Using tongs, remove all the peels.
With the help of a wooden spoon, break down the tomatoes. Turn the heat to high and cook while constantly stirring to make sure all the water evaporates and oil leaves the masala.
Sprinkle garam masala if using, and garnish with sliced ginger and green chilies.
Serving Suggestions for Beef Karahi
Beef karahi tastes amazing with some freshly baked naan or roti. You can also enjoy it with pulao or white steamed rice. It’s a perfect main course if you are hosting, or also makes an easy yet delicious weeknight meal.
Leftover Beef Karahi
Keep any leftovers in an airtight container in the refrigerator for up to a week, or you can freeze it in small portions for easy reheating. Once ready to eat, microwave it or heat it up on the stove top.
You can always add a little bit of water if the karahi is dry.
Must Try recipes
- Black pepper Chicken
- Resturant style chicken karahi recipe
- Charsi chicken karahi
- Achari chicken karahi
- Boneless beef curry
Beef Karahi
Ingredients
- 1.5 lbs Bonless beef
- 1 tbsp ginger paste
- 1 tbsp garlic paste
- 1/2 cup oil vegetable oil
- 4 large tomatoes
Spices
- 1 tsp salt taste test to add more
- 1 tsp red chili powder or cayenne pepper
- 1/3 tsp turmeric
- 1 tsp cumin powder
- 2 tsp coriander powder
- 1 tsp garam masala optional
- 1/2 cup water
Garnish
- Ginger sliced
- Green chilies sliced
Instructions
- add oil in a karahi or wok, then add beef chunks. cook over high heat while stirring often.
- Once it changes color, add in ginger and garlic paste. Cook for about 2 minutes.
- Now add all of the spices and keep cooking for an additional two minutes.
- Add half a cup of water and transfer it to an instant pot. Pressure cook for 20 minutes, or you can also cook on a stove top. See note
- After 20 minutes, release the pressure and transfer it back to the karahi. Add halved tomatoes.
- Cover and cook for 5 minutes.
- After 5 minutes remove the tomato peels and break down the tomatoes with the help of a wooden spoon to make the gravy.
- Cook on high heat until oil separates.
- garnish and enjoy
