Super Quick & Easy Beef Karahi

Name: Super Quick & Easy Beef Karahi
Prep time: 15 min
Cook time: 105 min
Total time: 120 min
Yield: 4
Cuisine: Pakistani
Ingredients: 1 kg Beef (cut into medium pieces); 6-7 pieces Tomatoes (pureed or finely chopped, to be peeled later); 2 Tsp Garlic Paste; 0.5 Tsp Ginger Paste; 1 Tsp Paprika; Pinch Turmeric; 0.5 Tsp Cumin; 2 Tsp Black Pepper; 2-3 pieces Green Chilies (sliced for garnish); 1 inch Ginger (sliced for garnish); To taste Salt; 1 liter Water; 2-3 Tbsp Cooking Oil

This Beef Karahi recipe offers a super quick and easy method to prepare a flavorful Pakistani/Indian beef curry. Tender beef is cooked with a rich tomato base, aromatic garlic and ginger, and a blend of traditional spices like paprika, turmeric, cumin, and black pepper, finished with fresh green chilies and ginger.

#Beef

#Karahi

#Pakistani Cuisine

#Curry

#Easy Recipe

#Quick Prep

#Dinner

Searing the Beef

Recipe Information

15m

Prep Time

1h 45m

Cook Time

Total Time

Servings

Easy

Pakistani

English

Nutrition (per serving)

450

Calories

40g

Protein

15g

Carbs

25g

Fat

Adding Tomatoes and Garlic

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Spices and Cooking Masala

Instructions

0/5 completed

1
Heat cooking oil in a large pot or karahi over medium-high heat. Add the beef pieces and sear them for 2-3 minutes until they change color.
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3m
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Heat cooking oil in a large pot or karahi over medium-high heat. Add the beef pieces and sear them for 2-3 minutes until they change color.
3m
Ensure the oil is hot to get a good sear on the beef, locking in juices.
2
Pour 1 liter of water into the pot with the seared beef. Bring it to a boil, then reduce the heat to low, cover the pot, and let it simmer until the beef is tender. This can take 60-90 minutes depending on the cut of beef.
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1h 15m
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Pour 1 liter of water into the pot with the seared beef. Bring it to a boil, then reduce the heat to low, cover the pot, and let it simmer until the beef is tender. This can take 60-90 minutes depending on the cut of beef.
1h 15m
Check the beef periodically and add a little more water if it dries out before the beef is tender. The beef should be easily pierced with a fork.
3
Once the beef is tender and most of the water has evaporated, add the garlic paste and tomatoes (pureed or chopped). Cook, stirring occasionally, and peel the skins off the tomatoes if using whole ones.
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10m
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Once the beef is tender and most of the water has evaporated, add the garlic paste and tomatoes (pureed or chopped). Cook, stirring occasionally, and peel the skins off the tomatoes if using whole ones.
10m
Cooking the tomatoes thoroughly will help them break down and create a smooth gravy.
4
Add paprika, turmeric, cumin, black pepper, and salt to taste. Mix well and cook the spices with the beef and tomato mixture for about 10-15 minutes, stirring frequently, until the oil separates from the masala.
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15m
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Add paprika, turmeric, cumin, black pepper, and salt to taste. Mix well and cook the spices with the beef and tomato mixture for about 10-15 minutes, stirring frequently, until the oil separates from the masala.
15m
Cooking the spices well is crucial for flavor; this process is called 'bhunai' and helps develop the rich taste of the karahi.
5
Garnish with sliced green chilies and sliced ginger just before serving. Serve hot with naan, roti, or rice.
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2m
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Garnish with sliced green chilies and sliced ginger just before serving. Serve hot with naan, roti, or rice.
2m
For an extra kick, you can also add a sprinkle of garam masala at this stage.