Beef Karahi is a popular Pakistani dish known for its amazing flavors. It’s made with tender beef pieces cooked with various Pakistani spices, onions, tomatoes, and yogurt spice mixture, which all make it really delicious. A bit of cream is added at the end to make it creamy and satisfying. It’s then topped with green chilies, sliced ginger and fresh cilantro for extra taste. Some smoky flavor is added by using a bit of coal. You can enjoy it with naan, paratha, or rice and have it with mint chutney and salad on the side. It’s a flavorful dish that will make you really happy when you eat it.

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A Story Behind This Recipe

I have always enjoyed the desi version of Beef Karahi, a dish we often have at family gatherings and dawats. Initially, I wasn’t very impressed by Beef Karahi until I developed a strong passion for cooking. As I started my cooking journey, I started experimenting with my recipes.
The inspiration for this special Beef Karahi recipe came from a visit to a renowned desi dhaba in my hometown in Punjab. I fell in love with their delicious taste and was lucky enough that the uncle who owned the place shared the recipe with me. Since then, I have been preparing this dish for the past few years. It has become a favorite among my family members, and I’m sure you’ll enjoy it too.

How To Make Beef Karahi ?

1. Cut the beef into medium-sized cubes. Make sure they’re similar in size for even cooking. Remove any extra fat or tough parts.

2. In a bowl, mix 1 tablespoon of mined garlic, and 1 teaspoon of salt in water. Let the beef soak in the garlic water for 30 minutes. Wash the marinated beef cubes thoroughly after 30 minutes. Set them aside for further cooking.

3. In a pan, place the beef along with water, chopped onions, tomatoes, salt, and turmeric powder. Bring the mixture to a boil and then cover the pan. Allow the beef to cook on low heat for 60-90 minutes, or until the beef becomes tender.

4. While the beef is cooking, prepare a yogurt mixture by roasting cumin, coriander seeds, and peppercorns in a pan until fragrant. Grind these roasted spices into a coarse mixture. In a bowl, combine the yogurt, the prepared spice mix, and tikka masala powder.

5. Once the beef is tender, strain the excess stock and transfer the beef to a new pan.

6. Add oil and the yogurt spice mixture to the beef, frying until the oil separates.

7. As the beef cooks with the yogurt mixture, add chopped cilantro and green chilies.

8. After the beef is well-cooked, add cream to enhance the richness of the dish.

9. Place a piece of hot coal in an aluminium foil, add some oil, and cover the pan with a lid to capture the smoky aroma.

10. Serve hot with parathas, with a side of mint chutney and fresh salad.

Special Instructions

• Yogurt Consistency: Ensure that the yogurt you use is not too runny. Runny yogurt can affect the consistency of the gravy, making it thinner than desired. Opt for thick yogurt to maintain a rich and velvety texture in your Karahi.

• Garlic Water Soaking: Before cooking the beef, soak it in garlic-infused water. This step serves two purposes: first, it helps eliminate any unpleasant odors from the meat, and second, it aids in clearing the blood from the beef, that results in a cleaner flavor.

• Changing the Wok: After boiling the meat, it’s best to move it to a clean wok before continuing to cook. This helps keep any leftover flavors or impurities from altering the taste of your beef Karahi. By doing this simple step, you can make sure your dish has great flavors and looks appealing when served.

Go Boneless For Tastier Beef Karahi

I suggest using boneless beef cubes for your Karahi. Cut the boneless beef into small cubes for quicker cooking and easier consumption. These cuts are lean, sourced from sirloin, making them tender and quick to cook. You can quickly add in the flavors of spices and ingredients, keeping the meat juicy and flavorful. It makes for a tasty and easy meal. So, using boneless beef cubes in your Karahi is a great way to make a delicious and hassle-free dish.

Can I Use Chicken Instead Of Beef?

If you’re wondering whether you can swap beef with chicken in a recipe, the answer is yes, but there are a few things to consider while making Chicken Karahi

1. Add 1/2 cup of water to cook the chicken with tomatoes, onions, and spices initially.
2. Cook it for 10-15 minutes; do not cook longer than that before sautéing it until the water evaporates (the bhoon-frying process).

Pressure Cooker Method

Using a pressure cooker is faster than cooking on the stovetop. The steps for cooking Beef Karahi in the pressure cooker are the same, except for boiling meat time. Keep this point in mind.

1. Once the pressure cooker reaches its cooking pressure and starts whistling, you should let the beef cook under pressure for 20-25 minutes, before releasing the pressure and checking if the beef is cooked to your desired level of tenderness.

Frequently Asked Questions