How to make Keema Karela -
Try mutton mince with bitter gourd – unusual, but you will love it!
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Mutton Mince,
Cuisine : Indian
Course : Main Course Mutton
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Keema Karela checkout Hyderabadi Keema, Keema Bharta, Sicillian Meat Balls, Lagan Ka Keema . You can also find more Main Course Mutton recipes like Mutton Mushroom Beans With Meat Polenta with Lamb Patty and Honey Wasabi Sauce Malwani Mutton
Keema Karela Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Keema Karela Recipe
Mutton Mince 2 cups
Bitter gourd (karela) 5
Salt to taste
Turmeric powder 1/2 teaspoon
Oil 5 tablespoons
Onions 4 medium
Caraway seeds (shahi jeera) 1 teaspoon
Ginger-garlic paste 1 tablespoon
Tomato pureed 3-4 medium
Red chilli powder 1 3/4 teaspoons
Amchur powder 1 teaspoon
Garam masala powder 3/4 teaspoon
Fresh mint leaves a few
Green chillies 3
Chaat masala a pinch
Juice of 1 lemon
Method
Step 1
Scrape the karelas, slit them and place them in a bowl. Add salt and ¼ tsp turmeric powder, mix and keep aside for 15-20 minutes.
Step 2
Place mutton mince in another bowl and add 1 cup water and mix. Heat 2 tbsps oil in a non stick pan.
Step 3
Finely chop 2 onions. Add caraway seeds and onions to the hot oil and sauté for a minute. Add ginger-garlic paste and 2-3 tbsps water and sauté till fragrant.
Step 4
Add tomato puree and sauté for a minute. Add 1½ tsps red chilli powder, ¼ tsp turmeric powder, ½ tsp dried mango powder, ½ garam masala powder and sauté till oil separates.
Step 5
Add the mutton mince and sauté.Wash the karelas thoroughly and wipe them with a tissue paper. Chop mint leaves and add to the pan. Add salt and mix. Stuff the karelas with some of the mince mixture and tie them with a thread.
Step 6
Heat remaining oil in another non stick pan. Add the stuffed karelas to it.Roughly chop remaining onions and slit green chillies.Cover and cook karelas, stirring at regular intervals.
Step 7
When the karelas are cooked, add onions, green chillies and mix. Add the remaining dried mango powder, chaat masala, remaining red chilli powder, lemon juice and remaining garam masala powder. Cover and cook again on low heat for 3-4 minutes.
Step 8
Transfer the remaining mutton mince mixture into a serving bowl. Untie the karelas and place them on the mince.
Step 9
Garnish with mint leaves and serve.
Nutrition Info
Calories : 572.5 Kcal
Carbohydrates : 11.42 gm
Protein : 25.96 gm
Fat : 46.9 gm
Other : 1.42
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
