Karela Keema Masala2021-02-18
- Servings: 4
- Prep Time: 10m
- Cook Time: 20m
- Ready In: 30m
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Karela Keema masala is a good fusion of veg and non-veg flavors. It is unique and tastes delicious. Enjoy this curry with roti or rice.
- 4 Kerala
- Salt as per taste
- 1 1/2 Teaspoon Turmeric
- 1 Teaspoon Shahi Jeera
- 1 Chopped Onions
- 1/2 Cup Mint Leaves
- 1 Tablespoon Ginger Garlic Paste
- 2 Chopped Tomatoes
- 200 Grams Minced Mutton
- 2 Teaspoon Chili Powder
- 2 Teaspoon Coriander Powder
- 1 Teaspoon Jeera Powder
- 1/2 Cup Coconut Milk
- 1/2 Cup Curd
- 5 Tablespoon Oil
- Coriander Leaves
Take 4 Kerala, clean the seeds as shown in the video.
Add salt as per taste, 1 teaspoon turmeric, and mix well. Soak in water for 1 hour to reduces bitterness.
Add 1 teaspoon Shahi Jeera, 1 chopped onion, 1/2 cup mint leaves
Once the onions are brown, add 1/2 teaspoon turmeric powder, 1 tablespoon ginger garlic paste, and sauté well.
Add 2 chopped tomatoes and stir well.
Once the tomatoes are soft, add 200 grams minced mutton and mix well.
Add 2 teaspoon chili powder, 2 teaspoon coriander powder, 1 teaspoon Jeera powder, and mix well. Cover the lid and cook for 10 minutes.
Once the keema is cooked, take it aside.
In the same pan, add 2 tablespoon oil and add the karela, fry them until they are soft.
Add the keema, mix everything well, and cook for 5 minutes.
Once the oil starts to separates, turn off the stove, garnish with coriander.