Qeema Karaley

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

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  • 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


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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