🥘 Beef Karahi (Pakistani Style)
🧾 Ingredients:
- 500g beef (boneless, small pieces)
- 3–4 tbsp oil or ghee
- 4 medium tomatoes (finely chopped or crushed)
- 1 tbsp ginger garlic paste
- 1 tsp salt (adjust to taste)
- 1 tsp red chili powder
- ½ tsp turmeric powder
- 1 tsp crushed black pepper
- 1 tsp cumin seeds
- 2–3 green chilies (slit)
- 1 tbsp fresh ginger (julienne cut)
- Fresh coriander (for garnish)
👩🍳 Instructions:
1. Cook the beef
- Heat oil or ghee in a karahi (or wok).
- Add beef and fry on high heat for 5–7 minutes until it changes color.
- Add ginger garlic paste and cook for another 2 minutes.
2. Add spices
- Add salt, red chili powder, turmeric, cumin seeds, and black pepper.
- Mix well and cook for 2–3 minutes.
3. Tenderize the beef
- Add ½ cup water, cover, and cook on medium heat until beef becomes tender (about 30–40 minutes).
- If using a pressure cooker, cook for 15–20 minutes.
4. Add tomatoes
- Add chopped/crushed tomatoes and cook on high heat.
- Stir frequently until tomatoes break down and oil separates (this is key for authentic taste).
5. Final touch
- Add green chilies and ginger slices.
- Cook uncovered on high heat for 5–10 minutes until thick and rich.
🌿 Garnish:
- Fresh coriander leaves
- Extra ginger slices
- Optional: a squeeze of lemon
🍽️ Serving:
Serve hot with:
- Naan
- Roti
- Or steamed rice
💡 Tips:
- Use desi ghee instead of oil for more traditional flavor.
- Avoid adding too much water—karahi is a thick dish, not gravy-heavy.
- Fresh tomatoes give better taste than canned.
