Beef Karahi Daig
Beef Karahi Daig is carefully prepared with premium cuts of beef, slow-cooked in a blend of exotic spices, tomatoes, ginger, and garlic. The dish is famous for its hearty, rich flavors and tender, juicy meat. Ideal for family gatherings, special occasions, or simply to savor an original taste of Pakistan. Our Beef Karahi Daig brings the essence of traditional cooking to your table.
In the heart of Pakistan, the cities of Rawalpindi and Islamabad are known not just for their rich history and vibrant culture but also for their exceptional kitchen dishes. Among these, the Beef Karahi Daig stands out as a signature dish that embodies the essence of Pakistani cooking culture. Let’s explore the intricacies of preparing Beef Karahi Daig. This dish resonates with the taste buds of locals and visitors alike.
| Weight (Kg) | Servings Range | Price |
| 5 | 8 to 12 | 12500 |
| 6 | 13 to 18 | 14000 |
| 7 | 19 to 24 | 15500 |
8 | 25 to 32 | 17000 |
| 10 | 33 to 40 | 20000 |
| 12 | 41 to 50 | 23000 |
- Beef: Preferably boneless, cut into cubes.
- Tomatoes: Fresh, ripe, and chopped.
- Green chilies: Chopped or sliced.
- Ginger: Fresh, finely chopped or grated.
- Garlic: Fresh, minced, or crushed.
- Onions: Sliced thinly.
- Yogurt: Plain, used to tenderize and add creaminess.
- Cooking oil or ghee: For frying and cooking.
- Salt: To taste.
- Red chili powder: For heat and color.
- Turmeric powder: For color and flavor.
- Coriander powder: Adds a fresh, herbal taste.
- Cumin seeds: For a nutty flavor.
- Garam masala: A blend of ground spices for aroma and flavor.
- Fresh coriander (cilantro): Chopped for garnishing.
- Ginger slices: For garnishing
| Taste | Rich, savory with a balance of tangy (from tomatoes) and spices. |
| Key Spices | Garam masala, turmeric, cumin, chili |
| Spiciness | Medium to very spicy (you choose how hot) |
| Sauce | Thick, tomato-based |
| Meat | Beef, cooked until tender |
| Texture | Meat is tender, sauce is thick |
| Extras | Cilantro and ginger for freshness |
| Eat with | Flatbread (naan) or rice |
| Origin | Popular in Pakistan and Northern India |
| Cooking Pot | Traditionally cooked in a “karahi” (wok-like pot) |
- Classic Beef Karahi: Basic with tomatoes and spices
- Kabuli Beef Karahi: Added chickpeas for flavor
- Shinwari Beef Karahi: Extra spicy with yogurt
- Balochi Beef Karahi: Simple with minimal spices
- White Beef Karahi: Creamy and mild with less chili
- Black Pepper Beef Karahi: Spicy with a lot of black pepper
- Butter Beef Karahi: Rich with butter
- Green Chili Beef Karahi: Loaded with green chilies
Region | Variation | Ingredients | Features |
Punjab | Lahore-style | Black pepper, butter | Buttery with a peppery kick |
Sindh | Karachi-style | Green chilies, curry leaves | Spicy with a distinct aroma |
KPK | Peshawari-style | Yogurt, dried fenugreek leaves | Creamy with a tangy, earthy flavor |
Balochistan | Quetta-style | Saffron, nuts | Luxurious, rich, and nutty |
Gilgit-Baltistan | Gilgit-style | Apricots, mountain herbs | Sweet and savory with fresh herbs |
| Calories | 250 kcal |
| Protein | 22 g |
| Fat | 15 g |
| Carbohydrates | 5 g |
| Sodium | 300 mg |
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Why Choose Us?
- Delicious Daigs: Yummy flavors straight to your home.
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