- Prep time20 mins
- Cook time1 hr 20 mins
- Servings5
- DifficultyMedium
- CategoryDesi
Karahi is named after the wok it is cooked in, and the technique is all about high heat and reduction. Tomatoes collapse into a thick, clinging masala — no watery gravy allowed — while julienned ginger and green chilies go in at the end so they stay bright and punchy. Beef takes longer than chicken here, so the meat is simmered tender first, then the karahi magic happens fast at the end.
Ingredients
- 750 g (1.6 lb) beef, cut into 1-inch cubes
- 1/2 cup (120 ml) oil or ghee
- 1 tbsp ginger-garlic paste
- 4 large tomatoes, roughly chopped (about 600 g)
- 1 tbsp crushed coriander seeds
- 1 tsp crushed black peppercorns
- 1 tsp red chili flakes
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1 cup hot water
- 3 green chilies, slit lengthwise
- 1-inch piece fresh ginger, cut into thin juliennes
- 1/4 cup fresh coriander leaves, chopped
- 1 tsp dried fenugreek leaves (kasuri methi), crushed
Method
- Heat the oil in a karahi or heavy wok over high heat. Sear the beef cubes in a single layer until browned on all sides, 6 to 8 minutes. Work in batches if needed.
- Add the ginger-garlic paste and stir 1 minute until fragrant.
- Add the chopped tomatoes, crushed coriander, black pepper, chili flakes, salt and turmeric. Stir, then pour in the hot water.
- Cover and simmer on medium-low for 60 to 75 minutes, until the beef is fork-tender. Add splashes of hot water only if the pot threatens to dry out.
- Uncover and crank the heat to high. Cook, stirring, until the tomatoes have completely broken down into a thick masala that coats the beef and the oil glistens at the edges — 8 to 10 minutes.
- Stir in the green chilies, ginger juliennes and crushed kasuri methi. Cook 2 minutes more.
- Garnish with fresh coriander and serve straight from the karahi with hot naan.
Tips for success
- Crush the coriander seeds and peppercorns coarsely — the texture is signature karahi.
- The final high-heat reduction (bhunai) is non-negotiable; a watery karahi is just curry.
- Add the ginger juliennes at the very end so they stay crisp and peppery, not soggy.
Watch video tutorial
Prefer to watch it being made? This from Kun Foods walkthrough covers the same beef karahi step by step — the spoken narration doubles as an audio tutorial.