Beef Karahi – Restaurant Style | Video

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 

Yield: 4

Beef Karahi - Restaurant Style | Video

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Tender and succulent beef cooked in delicious spiced sauce makes for the perfect accompaniment for naan and rice

Prep Time 15 minutes

Cook Time 1 hour 10 minutes

Total Time 1 hour 25 minutes

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 1/2 cups sliced onions
• 3 tomatoes, chopped
• 3 garlic cloves, peeled
• 1 - inch fresh ginger, peeled and chopped
• 2 small green chilies, chopped
• 1/2 teaspoon ground turmeric (turmeric powder)
• 1 teaspoon red chili powder
• 1 tablespoon ground coriander (coriander powder)
• 1/4 cup fresh heavy (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

1. Heat oil in a large frying pan or skillet over high heat.
2. Add beef. Sauté, stirring, for 7-8 minutes or until beef pieces are browned on all sides.
3. Reduce heat to medium-high.
4. Add water, beef stock (broth), onions, tomatoes, garlic, ginger, green chilies, ground turmeric and red chili powder.
5. 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)
6. Add ground coriander. Stir to combine. Simmer for about 5 minutes.
7. Add cream, yogurt, garam masala, ground black pepper, ghee or butter and chopped coriander (cilantro) leaves. Stir to combine.
8. Simmer for about 8-10 minutes.
9. Garnish with ginger, green chilies and coriander (cilantro) leaves.
10. 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.

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 Information

Yield

4

Serving Size

1
Amount Per Serving Calories 488Total Fat 22gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 13gCholesterol 42mgSodium 1481mgCarbohydrates 58gFiber 6gSugar 9gProtein 16g

The nutritional data is for information purposes only

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