Marinate the beef: In a bowl, combine the thinly sliced beef with ginger garlic paste, red chili powder, turmeric powder, and salt. Mix well and let it marinate for at least 30 minutes.
Cooking the beef:
Heat oil in a large tawa (flat cooking pan) or a wide skillet over medium-high heat.
Add cumin seeds and let them crackle.
Add thinly sliced onions and sauté until they turn golden brown.
Add marinated beef:
Add the marinated beef to the pan. Stir-fry on high heat for about 5-7 minutes until the beef changes color and starts to brown.
Tomatoes and spices:
Add chopped tomatoes and green chilies to the pan. Mix well and cook for another 5-7 minutes until tomatoes are softened and oil starts to separate.
Simmering:
Reduce the heat to medium-low, cover the pan, and let the beef simmer for 15-20 minutes until it is tender and cooked through. Stir occasionally to prevent sticking.
Final touches:
Once the beef is cooked, increase the heat to high and stir-fry for another 2-3 minutes to dry up any excess liquid.
Garnish and serve:
Garnish with fresh coriander leaves and ginger julienne.
Serve hot with naan or roti, along with lemon wedges on the side.
Enjoy your Tawa Beef Karahi recipe….
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