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Qeema Karaley

A Qeema Karelay recipe to treasure. Give it a try and see for yourself. #HappyCookingToYou

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Ingredients:

  • Karaley (Bitter gourd) ½ kg
  • Namak (Salt) 1 tbs
  • Pani (Water)
  • Cooking oil 2 tbs
  • Cooking oil 5-6
  • Pyaz (Onion) sliced 5 large
  • Tamatar (Tomatoes) 5 large
  • Chicken qeema (Mince) ½ kg
  • Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • Namak (Salt) 1 tsp or to taste
  • Lal mirch powder (Red chilli powder) 1 & ½ tsp or to taste
  • Garam masala powder 1 tsp
  • Haldee powder (Turmeric powder) 1 tsp
  • Imli pulp (Tamarind pulp) 1 & ½ tsp (optional)
  • Saunf (Fennel seeds) 1 tsp
  • Kalonji (Nigella seeds) ½ tsp
  • Pyaz (Onion) fried ½ Cup
  • Hara dhania (Fresh coriander) chopped

Directions:

Peel bitter gourd with the help of the knife then deseed and cut into small pieces.

In bowl,place strainer,add bitter gourd,salt and mix well,cover and let it rest for 1-2 hours then wash thoroughly 2-3 times and squeeze properly to remove excess water.

In wok,add cooking oil and fry bitter gourd until light golden & take out in a bowl.

Add cooking oil,onion and fry until light golden.

Add tomatoes and mix well,cover and cook on low flame for 4-5 minutes.

Add chicken mince and mix well until changes color.

Add ginger garlic paste and mix well.

Add salt,red chilli powder,garam masala powder,turmeric powder,mix well and cook for 2-3 minutes.

Now add fried bitter gourd and mix well,cover and cook on low flame for 8-10 minutes then cook on high flame until oil separates.

Add tamarind pulp,fennel seeds,nigella seeds,fried onion and mix well,cover and simmer on low flame for 2-3 minutes.

Garnish with fresh coriander & serve!

Recipe By: Kanwal Mohsin

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