Wednesday, 16 March 2016

Keema Karela

Keema Karela

The combination of bitter gourd and mince meat goes so beautifully with this dish that one would say finger licking dish. This Pakistani dish is really famous all over India and Pakistan and no dining table is complete without Keema Karela. It is very hard to cook perfectly and it does take skills to cook this yummy dish.

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1: Mince meat 1kg

2: Bitter gourd 5 medium

3: Onion 3 medium (finely chopped)

4: Tomatoes 3 (diced)

5: Ginger & Garlic paste 1tbsp

6: Green chilies 4 (finely chopped)

7: Red chili powder 1tbsp

8: Salt as per taste

9: Turmeric powder 1tsp

10: Coriander powder 1tsp

11: Cooking oil 2tbsp

12: Garam masala powder 1tsp

13: Mint leaves 1 cup (finely chopped)

14: as required


Peel and cut bitter gourd in thin long or round slices, apply salt for an hour, wash and squeeze with a napkin.
Heat 2tbsp oil in a wok and fry the bitter gourd till turned light brown on medium flame, remove from the wok and set aside.
Heat 1tbsp in a non stick pan, add onions and cook till light brown, add mince meat, ginger garlic paste, turmeric powder, red chili powder, salt and chopped tomato, coriander powder, green chilies mix well, add 1 cup of water, cover with a lid and let it cook on low flame till water evaporates, add garam masala and mix well, sprinkle mint leaves and cover with the lid, cook for 5 minutes on low flame.
Enjoy with naan or chapattis...

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