Recipe Description
Punjabi Beef Karahi by Shumaila is a traditional, flavorful dish that is beloved for its spicy and aromatic profile. Beef is cooked in a wok-like pan, known as a “karahi,” with a blend of spices, tomatoes, and ginger, resulting in a tender and rich curry. Serve it with naan or rice for a complete and satisfying meal.
Serving Details
- Servings: 4
- Serving Size: 1 plate (approximately 1-2 cups)
Cooking Time
- Preparation Time: 15 minutes
- Cooking Time: 1 hour
- Total Time: 1 hour 15 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 25 g
- Fat: 28 g
- Carbohydrates: 10 g
- Sodium: 400 mg
Ingredients
- 500g beef (cubed, preferably stew meat or beef chunks)
- 2 tablespoons vegetable oil
- 1 large onion, finely sliced
- 2 tomatoes, chopped
- 1 teaspoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon coriander powder
- Salt, to taste
- 2 green chilies, slit
- 1 tablespoon fresh coriander, chopped (for garnish)
- 1/2 cup yogurt (optional, for richness)
- Water, as needed
Instructions
Step 1: Preparing the Beef
In a large karahi (wok-like pan), heat the vegetable oil over medium heat. Add the cumin seeds and let them splutter. Then, add the sliced onions and sauté until they turn golden brown.
Step 2: Cooking the Spices
Add the ginger-garlic paste to the onions and sauté for another 2 minutes. Then, add the chopped tomatoes, red chili powder, turmeric, garam masala, and coriander powder. Cook for 5-7 minutes, until the tomatoes soften and the oil starts separating from the masala.
Step 3: Adding the Beef
Add the beef cubes to the pan and sear them until browned on all sides. Stir to coat the beef with the spices.
Step 4: Simmering the Beef
Add enough water to cover the beef and bring it to a boil. Reduce the heat and simmer for 45-60 minutes, or until the beef is tender. If you like a thicker gravy, you can cook it longer until the sauce thickens.
Step 5: Final Touches
Once the beef is tender, check the seasoning and adjust with salt. Stir in the slit green chilies and cook for another 5 minutes. Garnish with fresh coriander before serving.
Step 6: Serving
Serve the Punjabi Beef Karahi hot with naan or steamed rice for a complete meal.
FAQs
Can I use chicken instead of beef?
Yes, you can substitute the beef with chicken. Adjust the cooking time to about 25-30 minutes, as chicken cooks faster than beef.
Can I make this dish ahead of time?
Yes, this dish can be made in advance. The flavors tend to develop even further when stored in the refrigerator overnight. Reheat before serving.
What other vegetables can I add to this dish?
You can add potatoes, peas, or bell peppers for added texture and flavor. Simply add them when cooking the beef and allow them to cook until tender.
Is this dish spicy?
Yes, this dish has a medium to high spice level due to the red chilies. You can adjust the amount of chili powder and green chilies to suit your taste preferences.
