Beef Karahi
Pakistani beef karahi — tender beef chunks in a tomato-onion-ginger gravy, cooked in a karahi (deep wok-like pot) over high heat. Bold flavors, generous spice, distinctive cumin-coriander profile. Best served with naan and sliced ginger.
Prep Time
16 min
Cook Time
43 min
Servings
2
Calories
376 cal
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Smart Servings Scaler
- Beef200 g
- Tomato1 medium
- Cumin Powder½
- Red Chili Powder½
- Coriander Powder½
- Ginger½ tsp
- Garlic1 ½ cloves
- Green Chili½
- Coriander Leaves½
All quantities scaled automatically from 2 servings.
Ingredients
Makes 2 servings · Use the Servings Scaler above to adjust
- Beef200 g
- Tomato1 medium
- Cumin Powder0.5
- Red Chili Powder0.5
- Coriander Powder0.5
- Ginger0.5 tsp
- Garlic1.5 cloves
- Green Chili0.5
- Coriander Leaves0.5
Instructions
- 1
Cube 2 lb of beef chuck into 1-inch pieces. Heat 4 tablespoons of oil or ghee in a heavy pot or wok over medium-high. Brown the beef in batches (don't crowd) for 4 minutes per side. Transfer to a plate.
- 2
In the same pot, add 2 tablespoons ginger-garlic paste. Cook 1 minute. Add 4 chopped tomatoes (or 2 cups of crushed tomatoes), 2 chopped green chilies. Cover and cook 8 minutes until tomatoes break down.
- 3
Add the browned beef back to the pot. Add 1 tablespoon coriander seeds (crushed), 1 tablespoon cumin seeds (crushed), 1 teaspoon red chili powder, 1 teaspoon turmeric, 1 tablespoon kasoori methi (dried fenugreek leaves), 2 teaspoons salt.
- 4
Add 1 cup of water. Bring to a boil, then reduce heat to medium-low. Cover and simmer 60-90 minutes until the beef is fork-tender. Check occasionally and add water if drying out.
- 5
Uncover and increase heat to medium-high. Cook 10-15 minutes, stirring frequently, until the masala thickens and oil rises to the top — this 'bhuna' technique is what gives karahi its distinctive thick coating-style gravy.
- 6
Finish with 1-inch piece of grated ginger, 2 chopped green chilies, ¼ cup chopped fresh cilantro. Drizzle with melted butter for richness. Serve with naan, sliced raw ginger, lemon wedges, and sliced raw green chilies.
Watch how to make Beef Karahi
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💡 Expert Tips
- 1.Crushed (not powdered) cumin and coriander seeds. The crushed seeds provide texture and burst of flavor that powders can't.
- 2.Bhuna technique. The final stage of cooking down the gravy is what defines karahi — thick coating, not a soup.
- 3.Kasoori methi is the secret. The dried fenugreek leaves give karahi its distinctive flavor. Crush between palms before adding.
- 4.Fresh ginger at the end. Adding more ginger at the finish provides bright sharp flavor against the rich gravy.
🔬 Why It Works
Pakistani karahi is technique-driven — the bhuna (cook-down) stage is what transforms a soupy curry into the thick coating-style gravy that defines karahi. The high-heat searing of the meat develops Maillard depth. Tomato base provides acidity. The cumin-coriander-chili spice profile is the signature Punjabi flavor. Fresh ginger and chilies at the end provide the bright sharp finish that balances the rich gravy.
Frequently Asked Questions
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Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 2 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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