Karela Keema is a delicious and nutritious Pakistani/Indian dish where bitter gourd (karela) is cooked with minced meat (keema) and aromatic spices. This recipe balances the bitterness of karela with flavorful spices and meaty richness.
Ingredients:
For Karelas:
- 4-5 medium-sized karela (bitter gourds )
- 1 tablespoon salt (for removing bitterness )
- 2 tablespoon oil (for frying )
- 500g minced meat (beef, chicken, or mutton )
- 2 onions (finely chopped )
- 2 tomatoes (finely chopped or pureed )
- 1 tablespoon ginger-garlic paste
- 2 green chilies (chopped)
- half cup yogurt (optional)
- 1/4 cup oil or ghee
- fresh coriander (for garnish )
- 1 tablespoon red chili powder
- half tablespoon turmeric powder
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- half tablespoon garam masala
- salt to taste
Step 1: Preparing the Karela
Wash karelas and cut them into thin round slices or small pieces. Sprinkle 1 tablespoon over them and let them rest for 30-40 minutes to remove bitterness. Rinse thoroughly with water and squeeze out excess moisture. Heat 2 tablespoons of oil in a pan and fry the karela slices until golden brown. Remove and set aside.
Step 2: Cooking the Keema
Heat 1/4 cup oil in a pan. Add chopped onions and sauté until golden brown. Add ginger-garlic paste and sauté for a minute. Add minced meat (keema) and cook until it changes color and excess water evaporates. Add red chili powder, turmeric, coriander powder, cumin powder, and salt. Cook for 2-3 minutes. Add chopped tomatoes and cook until soft. You can also add yogurt at this stage for extra richness.
Step 3: Combining Karela with keema
Add the fried karela slices to the keema mixture and mix well. Add chopped green chilies and cook for another 5-7 minutes until flavors combine. Sprinkle garam masala and mix well.
Step 4: Garnishing and Serving
- Garnish with fresh coriander leaves.
- Serve hot with roti, paratha, or rice.
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