Best Keema Karela Recipe Pakistani | How to make Keema Karela | قیمہ کریلے | ब्रेक लें

Keema Karela recipe in urdu. Delicious keema karela recipe in urdu. Try this scrumptious keema karela recipe with hot chapatis.

Ingredients:

  * 1 kg Keema,boiled (Beef Mince)
  * 1.5 tbsp Achaar Gosht Masala
  * 1 onion,sliced (for karelas)
  * 3 tomatoes,finely chopped
  * 250 g Onion, sliced (for Keema)
  * 1 Kg Karela (Bitter Gourd)
  * 1/2 tsp Turmeric Powder(Haldi)
  * 1 tsp Red Chilli Powder
  * 1/2 tsp Garam Masala Powder
  * 1 tbsp Sugar
  * Salt as per taste
  * 5-6 pcs Kali Mirch and Laung,sabut
  * 1 tbsp Khatai Powder
  * 1/2 tsp Zeera Powder
  * 1 tbsp Coriander Powder
  * 1 tbsp Ginger Garlic Paste
  * 1 cup Oil
  * 2 green chillis ,chopped,for garnish
  * 1/4 cup Coriander Leaves,for garnish
  * 1 pc Ginger,chopped,for garnish
  * Water,as needed

Method:

  1. Heat 4 tbsp Oil in a wok over medium heat.
  2. Add in the  250 g onions.
  3. Fry until translucent.
  4. Now add in all the spices(**_except _**sugar,khatai powder,achaar gosht masala),tomatoes and boiled keema.
  5. Cook for 5-10 mins.
  6. Now add in 2 cups water.
  7. Cover and cook for 15-20 mins.
  8. In another wok add in 1/2 cup oil. We will shallow fly the karelas.
  9. Once hot add in karelas,fry  for 15-18 mins until golden brown.
  10. Scoop out the karelas.
  11. In the same oil now fry the  1 onion  whose slices we cut earlier.
  12. Fry the onion until golden brown.
  13. Now add in the achaar gosht masala,sugar and khatai powder.
  14. Mix well.
  15. Cook for another 5 mins.
  16. Now add in the fried karelas.
  17. Cook for another 5 mins.
  18. Now add in 1 glass water.
  19. Cover and cook for another 10-15 mins.Until karelas are slightly softened
  20. Uncover and now add in the cooked keema mixture.
  21. Cook for another 5-10 mins.
  22. Cover and cook for another 5 mins.So that the keema  karela gets dammed.
  23. Keema Karela is ready.
  24. Garnish with green chillis,fresh coriander leaves and ginger slices.
  25. Serve Keema Karela with hot chappatis.
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