Beef Karahi
A classic and flavorful Pakistani dish made with tender beef cooked with tomatoes, green chilies, ginger, garlic, and traditional spices in a karahi (wok).
Ingredients
- 1 kgBeef (cubed)
Preferably boneless, with some fat for flavor
- 4 mediumTomatoes (chopped)
- 4 piecesGreen chilies
Sliced
- 1 ½ tablespoonsGinger paste
- 1 ½ tablespoonsGarlic paste
- 1 teaspoonRed chili powder
- 0 ½ teaspoonTurmeric powder
- 1 teaspoonCoriander powder
- 1 teaspoonGaram masala powder
- 1 ½ teaspoonsSalt
Adjust to taste
- 4 tablespoonsCooking oil
- 0 ¼ cupFresh coriander leaves
Chopped for garnish
Instructions
Heat oil in a karahi or deep pan over medium-high heat.
Add the beef cubes and fry until they start to brown.
Add ginger and garlic paste; cook for 2 minutes until fragrant.
Add chopped tomatoes, green chilies, red chili powder, turmeric powder, coriander powder, and salt.
Cook on medium heat until tomatoes soften and oil separates from the masala.
Add a little water if necessary to prevent sticking and cover the karahi. Let the beef cook on low heat for 30-35 minutes or until tender, stirring occasionally.
Once beef is tender and the gravy has thickened, sprinkle garam masala powder and mix well.
Cook for another 5 minutes uncovered to blend the flavors.
Garnish with fresh coriander leaves and serve hot with naan or rice.
