Explore the unique blend of flavors in Pakistani-style Achari Qeema Karelay, This flavourful dish combines minced meat and bitter gourd. I’ve made it super easy for you to whip up this traditional delicacy so that you can enjoy it without any extra fuss!
This simple Achari qeema karela recipe is incredibly delicious. It requires only a few achar ingredients: kalonji, methi dana, and saunf. These three spices will work wonders, transforming simple karela into a flavorful dish.
I cherish my Ammi’s recipe, which was a hit with my husband when I first prepared it. It has since become a beloved staple in our household. Now that my kids are old enough to explore various flavors, they have also started to enjoy this dish. I take great pleasure in reintroducing these cherished traditions to my family, creating lasting memories around the dinner table.
Table Of Contents
How To Cut Karelay
Tips For Reducing The Bitterness Of Bitter Gourd
Cooking Qeema
Ingredients For Qeema Karela
Steps To Cook Karela Qeema
FAQs
Quick Tips
How to Serve?
How to Store?
More Beef Recipes
How To Cut Karelay
- Wash Thoroughly: Rinse the bitter melons under cold running water to remove any dirt or residue.
- Peeling: Just peel off the outer skin with a vegetable peeler. You don’t have to get rid of all the green; depending upon your taste, a little bit will do to cut down on the bitterness. If you’re into that bitter flavor, feel free to skip the peeling!
- Slicing Lengthwise: Place the karelay on a cutting board and slice each one lengthwise into two halves.
- Removing Seeds and Pith: Using a small spoon or the edge of a knife, scoop out the seeds and white pith. These parts are very bitter, but many people still prefer to include them in their dishes.
- Cut into Rings or Strips: Depending on your preference, slice the karela into thin rings or long strips. Rings are more traditional for Qeema Karelay.
Tips For Reducing The Bitterness Of Bitter Gourd
- Once you’ve cut the karela, sprinkle the sliced karela with salt and gently massage them to ensure the salt coats every piece.
- Let them rest for 15-20 minutes to draw out excess bitterness.
- Rinse thoroughly under running water to remove the salt.
- Place the karela slices in a strainer to drain and allow them to dry slightly before cooking.
Cooking Qeema
I shared the Qeema recipe with you earlier! You can follow it just as it is, but feel free to skip the tomatoes. For Qeema Karela, the traditional ingredient of choice to add tanginess is raw mango (karee). If you don’t have that on hand, no worries! Karee achar is a great substitute, or you can use tamarind pulp (imli) or lemon juice to bring some lovely balance and flavor.
Ingredients For Achari Qeema Karela
Steps To Cook Achari Karela Qeema
- Cook Qeema
- Fry sliced karela until light golden brown
- In the same pan, add sliced onions and sauté until translucent over medium to low heat.
- Mix Qeema, fried onion, karela, and dried spices
- Cover with a lid and leave on low to medium heat for 15 to 20 minutes to allow the flavors to meld together.
FAQs
How can I reduce the bitterness of karelay?
To reduce bitterness, sprinkle salt on the karela slices, massage them, and let them rest for 15-20 minutes. Rinse thoroughly with water to remove the salt before cooking.
What are some spices to balance the bitterness of bitter gourd?
For Qeema Karela, the traditional ingredient of choice to add tanginess is raw mango (karee). If you don’t have that on hand, no worries! Karee achar is a great substitute, or you can use tamarind pulp (imli) or lemon juice to bring some lovely balance and flavor.
Can I skip frying the karelay?
Frying enhances the flavor and texture of the karelay, but you can skip this step and do it in an air fryer if you prefer a healthier version. Just ensure the karela is cooked thoroughly with the mince.
Can I prepare this dish in advance?
Yes, Qeema Karela tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator and reheat before serving.
What type of mince works best for this recipe?
Beef, lamb, and chicken mince work well. Red meat offers a richer flavor, while chicken is lighter and quicker to cook.
Quick Tips
Extra Freshness: Add a squeeze of lemon juice before serving for a tangy twist.
Reducing Bitterness: If you prefer less bitterness, soak the karela slices in salted water for an additional 30 minutes before rinsing.
Choice of Mince: Beef mince offers a richer flavor, while chicken mince is a lighter alternative.
How to Serve?
- Serve Qeema Karelay with warm, freshly made roti and naan.
- You can also enjoy karela with dal and rice as a side to complete the meal.
- Add a bowl of plain yogurt or cucumber raita on the side to balance the bold flavors.
- For a complete traditional meal, pair it with a fresh kachumber salad
- Enjoy it with a side of pickles or achar for an extra tangy kick.
How to Store?
You can keep the karela in an airtight container in the refrigerator for up to a week.
Check The Detailed Video
Here Are Few Other Beef Recipes I Recommend You Must Try.
Did you enjoy this recipe? Here are some of our favorite meat recipes that you can enjoy!
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Achari Qeema Karelay – Authentic Pakistani Style
4
servings10
minutes30
minutes40
minutesSimplified and flavorful, Qeema Karelay is a dish that embodies the art of balancing bold and savory flavors. Perfect for family dinners or when you want to bring a taste of tradition to your table. Try it today and enjoy its distinctive taste!
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Ingredients For Achari Karelay
4 medium karelay (bitter gourds)
1 medium onion, finely chopped
1 tsp salt
1/4 tsp turmeric powder
4 whole red dried chilies
.5 tsp kalonji, black seed
.5 tsp saunf, fennel seeds
1/4 tsp methi dana, fenugreek seeds
1.5 tablespoon lemon juice, Imli pulp, or Fresh raw mango (karee), if available
- Ingredients for Qeema
1/4 cup oil
1 small onion, finely chopped
1.5 lb ground meat/keema
.5 teaspoons ginger paste
.5 teaspoons garlic paste
.5 teaspoons coriander powder
1/4 teaspoon turmeric powder, haldi
.5 teaspoon gram masala powder
.5 teaspoon red chili powder
1 teaspoon salt, as per your taste
Directions
- Step 1: Prepare the karelay
- Wash the bitter melons (karelay) under cold running water.
- Lightly peel the outer skin using a vegetable peeler. You don’t need to remove all the green; just a thin layer to reduce bitterness.
- Using a small spoon or the edge of a knife, scoop out the seeds and white pith. These parts are the most bitter. Slice the karela into thin rings or long strips.
- Sprinkle the sliced karelay with salt and gently massage them to ensure the salt coats every piece.
- Let them rest for 15-20 minutes to draw out excess bitterness.
- Rinse thoroughly under running water to remove the salt.
- Place the karelay slices in a strainer to drain and allow them to dry slightly before cooking.
- Cook Qeema
- Heat oil in a pan, add chopped onions, and sauté until light golden brown.
Stir in ginger-garlic paste and cook for a minute until fragrant. Add minced meat and cook on high heat for 5-7 minutes, stirring continuously.
Add red chili powder, turmeric, garam masala powder, coriander powder, and salt. Cook until the oil separates from the masala.
Cover and cook on low heat for 15-20 minutes until the meat is tender. Stir occasionally. Add 1/4 cup of water if needed. - Step 2: Frying Karelay
- Heat 2 to 3 tablespoons of oil in a pan over medium heat.
- Add the karelay slices and fry until they become golden brown and slightly crispy. Stir occasionally to ensure even cooking.
- Remove the fried karelay and place them on paper towels to drain excess oil.
- Step 3: Fry Onion
- In the same pan, add sliced onions and sauté until translucent over medium to low heat.
- Step 4: Combine and Finish
- Now add fried karela along with kalonji, sauf, methi dana, cumin seeds, salt, whole red chilies, and haldi
- Mix well and sprinkle water if needed.
- At this point, add the cooked qeema to the onion and karela mixture. Stir well. Then, add karee or any suitable alternative (refer to the notes for details) and green chilies.
- Cover with a lid and leave on low to medium heat for 15 to 20 minutes to allow the flavors to meld together.
- Serve with hot chapati, phulka, or naan. Enjoy your qeema karelay!
Notes
- For Achari Qeema Karela, the traditional ingredient of choice to add tanginess is raw mango (karee). If you don’t have that on hand, no worries! Karee achar is a great substitute, or you can use tamarind pulp (imli) or lemon juice to bring some lovely balance and flavor.
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