KEEMA KARELA

Keema Karela

Ingredients

• 400 grams bitter gourd.
• Chicken fine keema 200 gms
• Ginger-garlic crushed 1 tbsp
• Onion 1 chopped finely
• Garam Masala 1 tsp
• Turmeric powder 1tsp
• Red chilli powder 1 tsp
• corriander powder 1 tsp
• Black pepper powder 1 tsp
• Tomato puree 2 tbsp
• Green chilli 1 chopped
• Salt to taste
• Cumin seeds 1tsp
• Cinnamon 1 stick
• cloves 3-4

Method

• Chop bitter gourd and add salt. Keep for 30-45 minutes. 
• When it release water, wash and dry bitter gourd. 
• Heat oil in a pan and lightly fry chopped bitter gourd and keep aside. 
• Heat oil in same pan and add whole spices then add chopped onion. 
• When onion turns light brown, add ginger-garlic. 
• After 1 to 2 minutes add tomato puree. 
• Add dry spices and salt. Add half cup of water. 
• When oil separates, add keema and mix well. 
• Mix continuously.
• Add half cup of water. Cover and simmer on low heat for 8 to 10 minutes. 
• Then add fried bitter gourd. Mix and cook well. 
• Add chopped chilli. Cover and simmer for 4 to 5 minutes. 
• Keema Karela is ready. 
• Serve hot with naan or roti.