Keema Karela is a popular Pakistani dish that combines minced lamb meat known as “Keema” with bitter gourd vegetable, known as “Karela.” The bitter taste of the karela is balanced with the savory flavors of the keema curry in this dish, which stand out almost every time. This recipe has to be cooked with a variety of Pakistani spices and herbs, making it a perfect Keema Karela recipe for your next mince curry.

About The Recipe

Keema Karela is a traditional dish originating from South Asian countries mainly from Pakistan and India. It is a dish where minced meat “Keema” is combined with bitter gourd vegetable, which is called “Karela” in Urdu.

It was first created in Punjab, a place known for its fantastic food. Punjabi people are famous for being big foodies all across the country. This dish is a great example of Punjab’s tasty and diverse cuisine, mixing flavorful minced meat with the unusual bitterness of the gourd to create a unique and delicious meal.

How To Make Keema Karela Photo Guide

1. Begin by washing the bitter gourd thoroughly before cutting it. Scrape off the tough skin, wash it again, cut it in half, remove the seeds, and then slice it into half semi-circles.

2. Soak the sliced bitter gourd in a mixture of salt and vinegar water for approximately 30 minutes before cooking. Rinse them properly and allow them to dry on a kitchen towel.

3. Heat oil in a pan and fry the bitter gourd for about 5 minutes or until it turns a golden brown color. Once crispy, transfer the fried bitter gourd to a plate.

4. In another pan, heat oil and add chopped onions. Sauté until they turn brown.

5. Add the lamb mince and fry it for at least 5-7 minutes to eliminate any raw meat smell and the water that meat releases dries off. Remember, the more the meat is fried, the better the taste.

6. Add ginger garlic paste.

7. Add chopped tomatoes along with the spices: salt, turmeric powder, cumin powder, coriander powder, and chili powder. Fry for additional 7-10 minutes or until the oil separates.

8. To cook the meat, add 1 cup of water and pressure cook for 15 minutes after the whistle blows. For slower cooking, add 2.5 cups of water, reduce the flame to medium, and cook for 35-45 minutes.

9. After releasing the pressure, transfer the cooked meat to a wok for better frying. Although using the same pan is also an option, but I believe you can better bhoonofy (stir fry) it in a wok.

10. Add the fried bitter gourd to the wok and allow any excess water to dry on high heat.

11. Introduce the remaining vegetables and spices: onions, ginger, green chilies, cilantro, ground coriander seeds, and fried fenugreek leaves. Slow cook all the ingredients together on low-medium heat. This step is called “Dum”. Adding the vegetables at this point will make the curry taste much better.

12. Cover the wok with a lid, reduce the flame to low-medium, and let it slow cook for all the flavors to amalgamate for 10 minutes. Optionally, give it a touch of coal smoke for added aroma.

13. Serve hot with chapati along with a side of mint chutney and fresh salad. This surely become your new comfort food! 😉

Pro Tips

• Cut bitter gourd into pieces and soak them in water with salt and vinegar for 30 minutes. This reduces bitterness. Remember to rinse before using.

• Fry the bitter gourd separately in a pan until it’s crispy before combining it with the keema curry. This step decreases bitterness and adds flavor.

• After combining, let the mixture simmer on low heat. This helps develop flavors and makes the bitter gourd soft and tasty.

Meat Substitutes

1. For a meat alternative in the Keema Karela recipe, you can consider using ground chicken, or even ground beef as substitutes for the traditional minced meat. These options can maintain the texture and heartiness of the dish.

2. Another option to consider is using hand-cut mince that is not too finely ground. You can achieve this at home using a sharp knife to finely chop the meat, creating a desired texture that is needed. This method allows you to control the coarseness of the mince and adds a unique homemade touch to your recipe.

Cooking Timings Of Different Meats

• It’s important to note that chicken usually requires a shorter cooking time compared to beef. For chicken mince, there is no need for pressure cooking, but if you do opt for pressure cooking, it should only take about 3-5 minutes to ensure it’s cooked through.

• On the other hand, beef mince typically requires a longer cooking time to become tender. You would need to pressure cook beef mince for around 15-20 minutes. If you prefer slow cooking instead of pressure cooking, chicken mince would need approximately 10 minutes, while beef mince would require around 30-40 minutes to reach the desired level of tenderness.

Health Benefits Of Bitter Gourd

Bitter Gourd, also known as Bitter Melon, was a common vegetable in my kitchen when I was a kid. I have a very interesting story to share with you: My grandmother had diabetes but didn’t watch her sugar intake. When she got sick from high sugar levels, she’d ask for bitter gourd dishes to help regulate her sugar. I used to know little about veggies and wasn’t into them, but now I’m a big fan as a vegetarian. This experience made me realize the health benefits of bitter gourd lol

• Bitter gourd is full of vitamins and minerals that are essential for keeping our bodies healthy and strong.

• It has natural compounds that can help regulate blood sugar levels, which is especially helpful for people with diabetes.

• Being low in calories and high in fiber, bitter gourd can make us feel full and satisfied without consuming excess calories, aiding in weight management.

• Rich in antioxidants, it helps protect our cells from damage, reducing the risk of various diseases and supporting overall health.

• The fiber content in bitter gourd is good for digestion, keeping our gut healthy and supporting regular bowel movements.

More Mince Recipes

Aloo Keema
Keema Curry