Keema Karela
Bitter Gourd with Spiced Minced Beef
Salted and browned bitter gourd cooked into a savoury beef mince masala with onions and tomatoes. The keema softens the bitterness, so it suits both karela lovers and doubters.
Published 29 Sep 2026Updated Tested by Hina Ikram
Ingredients
Equipment: Karahi or wide heavy-based pan with a lid, colander, sharp knife
Method
Toss the sliced karela with 1.5 tsp salt in a bowl and leave it to rest. The salt draws out the bitter juices.
Squeeze the karela firmly in your fist a handful at a time, then rinse briefly and pat dry with a clean towel. Dry pieces brown instead of steaming.
Heat 3 tbsp oil in a karahi over medium-high heat. Fry the karela in a single layer, stirring now and then, until the edges are deep golden and the pieces have shrunk, about 8 minutes. Lift out onto a plate.
Add the remaining 3 tbsp oil and the sliced onions to the same pan. Fry over medium heat, stirring often, until golden brown, about 10 minutes.
Stir in the ginger-garlic paste and green chillies for 1 minute until the raw smell goes. Add the mince and break it up with a spoon. Cook on medium-high until all the pink has gone and the liquid has evaporated, about 8 minutes.
Add the chilli, turmeric, coriander, cumin, 1 tsp salt, tomatoes and yogurt. Cook, stirring, until the tomatoes collapse and oil separates at the edges of the masala, about 8 minutes.
Return the karela to the pan with the sugar and hot water. Stir, cover and cook on low heat until the karela is tender when pressed and the mince is cooked through (at least 71°C), about 15 minutes.
Uncover and cook on medium for 3 minutes, stirring, until the gravy clings to the meat and looks glossy. Stir in the garam masala, then top with fresh coriander and ginger matchsticks.
Cooking tips
- Do not skip the salting and squeezing step. It removes much of the sharp bitterness without making the karela bland.
- Scrape the ridges rather than peeling the skin off completely, since the skin helps the pieces hold their shape.
- Browning the karela well before adding it to the masala gives a better flavour and a less watery finish.
- A little sugar or jaggery does not make the dish sweet. It rounds off the remaining bitterness.
Substitutions
- Use lamb or mutton mince instead of beef; cook 5 minutes longer if the mince is coarse.
- Use chicken mince for a lighter version, and reduce the covered cooking time to 10 minutes.
- Replace the yogurt with 1 extra chopped tomato and a squeeze of lemon at the end.
- Use ready-made garam masala or a pinch each of ground cloves and cinnamon if you have no garam masala.
Serve with
"Serve hot with fresh roti or paratha, a simple onion-cucumber raita, and lemon wedges. Plain daal and rice also go well with it."
Storage
"Cool completely and refrigerate in an airtight container for up to 3 days. It can be frozen for up to 2 months."
Reheating
"Warm in a covered pan over low heat with a splash of water until steaming hot all the way through, or microwave in short bursts, stirring in between."
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
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