Beef karahi. Amp up the flavors in your winter menu with rich curries. Tender beef, aromatic spices and beautiful creamy sauce make this a healthy dinner idea for any day of the week. Classic comfort food the whole family will love!
When cold and wet weather strikes, life can feel pretty dull and boring. One of the best ways to bring more warmth to gloomy winter evenings is with homemade food. So, how about whipping up restaurant quality meal at home to escape from mid winter blues?
Easy to make, melt-in-your-mouth tender beef karahi or beef kadai. This utterly delicious curry gets its name from the specially designed wok or kadai used to make it. The combination of tender beef and fragrant spices take this beautiful side dish to the next level. Trust me, it’s going to be an absolute favorite in your household.
How To Make Beef Karahi
The recipe starts with browning the meat in a little oil. This will seal the juices inside ensuring soft, tender meat big on flavor.
Next up, make the base sauce for beef karahi. To the browned beef, add onions, tomatoes, garlic, ginger, green chilies and spices. The spices include ground turmeric and red chili powder. Pour in water and beef stock. Cook until tender and soft.
Apart from turmeric and chili powder, you will also need a tablespoon of ground coriander. Let it cook for a few minutes. Now, stir in cream, yogurt and garam masala. If you don’t like cream, you can easily substitute it with coconut milk and cashew cream.
I also like to add a pinch of ground black pepper and ghee. The addition of ghee or butter adds to the richness of the sauce. Beef karahi is traditionally garnished with sliced ginger and green chilies.
More Beef Curry Recipes:
- Beef Madras
- Bombay Beef Curry
- Beef Masala
- Indian Beef Stew
- Instant Pot Beef Curry
- Beef Coconut Curry
- Beef Vindaloo
- Beef Korma
- Indian Beef Curry
- Kerala Beef Fry
Beef Karahi - Restaurant Style | Video
Ingredients
- 1 tablespoon oil
- 1 kg gravy or chuck steak or braising steak cut into 2.5 cm cubes
- 1 cup water
- 1 cup beef stock broth
- 1 and ½ cups sliced onions
- 3 tomatoes chopped
- 3 garlic cloves peeled
- 1 - inch fresh ginger peeled and chopped
- 2 small green chilies chopped
- ½ teaspoon ground turmeric turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon ground coriander coriander powder
- ¼ cup fresh heavy cream thickened cream
- 2 tablespoons yogurt
- 1 teaspoon garam masala
- 1 teaspoon ground black pepper black pepper powder
- 1 tablespoon ghee or butter
- 2 tablespoons chopped coriander cilantro leaves
- Sliced green chilies to garnish
- Sliced ginger to garnish
- Chopped coriander cilantro leaves, to garnish
- Salt to taste
- Steamed rice, naan or parathas to serve
Instructions
- Heat oil in a large frying pan or skillet over high heat.
- Add beef. Sauté, stirring, for 7-8 minutes or until beef pieces are browned on all sides.
- Reduce heat to medium-high.
- Add water, beef stock (broth), onions, tomatoes, garlic, ginger, green chilies, ground turmeric and red chili powder.
- Stir to combine. Season with salt. Cover and cook for about an hour or until the beef pieces are soft and tender. (Add more water if necessary)
- Add ground coriander. Stir to combine. Simmer for about 5 minutes.
- Add cream, yogurt, garam masala, ground black pepper, ghee or butter and chopped coriander (cilantro) leaves. Stir to combine.
- Simmer for about 8-10 minutes.
- Garnish with ginger, green chilies and coriander (cilantro) leaves.
- Serve with rice, naan and pappadums.
- Make this in slow cooker:After step 2, transfer beef to slow cooker alongside the remaining ingredients excluding cream, yogurt, garam masala, black pepper, ghee and coriander leaves that are added once the beef is cooked. Cook over low for 8 hours or high for 6 hours. Add the remaining ingredients. Simmer for another 5 minutes. Garnish and serve.
- Make this in instant pot:In sauté mode, brown beef as in step 1 and 2. After step 2, add ground coriander, cream, yogurt, garam masala, black pepper, ghee and coriander leaves. Cover the pot with lid. Select manual pressure cook mode. Set the timer for 30 minutes. When done, let the pressure release naturally for 15 minutes. Remove lid. Garnish and serve.
Video
Notes
- The special pot used to make this curry is called karahi or kadai that literally translates to Indian style wok.
- Substitute cream with coconut milk or cashew paste if you like
Nutrition
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