Hello everybody, it is Brad, welcome to our recipe site. Today, we’re going to make a distinctive dish, keema karely. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Keema Karely is one of the most favored of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Keema Karely is something which I have loved my entire life.
The recipe name is Easy And Tasty Keema Karela Pakistani Food Recipe. You can make with Chana ki dal (Yellow Split Chickpeas) and mutton mince as you like. Organic Turmeric Root Powder w/… Bitter melon, or karela, has been used for centuries in Traditional Chinese Medicine as well as Ayurvedic medicine. This ancient wisdom is now being backed up by science, with several studies showing its positive effects on blood sugar due to a chemical that acts much like insulin.
To begin with this particular recipe, we must prepare a few ingredients. You can have keema karely using 17 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Keema Karely:
- Prepare 1/2 kg Mince of lamb beef or chicken –
- Get ½ kg Bitter gourd – karely
- Prepare Salt – to taste
- Take 1 cup Oil –
- Prepare 2 Onion – thinly sliced
- Prepare 2 tsp Ginger garlic paste –
- Prepare 1 tsp Haldi –
- Prepare 1 tsp Crushed red pepper –
- Make ready 1 tsp Red chilli powder
- Prepare 1 tsp Dhania powder –
- Take 1 tsp Crushed black pepper –
- Get 1/2 kg Tomatoes –
- Take 1 tsp Garam masala powder –
- Prepare 2 tsp Yoghurt –
- Make ready 2 tbsp Lemon juice –
- Get 1 bunch fresh coriander leaves –
- Take 6-8 Green chillies –
Although karela is bitter in taste but eat it to have many healthy benefit due to its bitterness I have decide to cook it with keema. Karela (bitter gourd) is a vegetable with 'mixed feelings'. Keema Bhare Karaily - Keemay Bharay Karailay - Bitter Melon / Bitter Gourd - Karela - is a tropical and subtropical vine of the family Cucurbitaceae, widely grown for edible fruit, which is among the m. Related Searches: Keema Bhare Karaily Keemay Bharay Karailay Bitter Melon Bitter Gourd For more recipes related to Keema Karela checkout Hyderabadi Keema, Keema Bharta, Sicillian Meat Balls, Lagan Ka Keema.
Instructions to make Keema Karely:
- Peel and cut bitter gourd in thin round slices. Marinate with salt and haldi for 2 hours. Now wash well and squeeze with a napkin. Heat up oil; add bitter gourd and green chilies.deep Fry and remove.
- Now in the oil add sliced onion and fry till golden brown. Remove and keep aside.
- In the same oil add mince, ginger garlic paste, turmeric, coriander powder, red chilli powder crushed red pepper, salt, garam masala powder, yoghurt, and tomatoes. Cover and cook on low flame for 20 minutes. Now add fried bitter gourd, fried green chilies, fried onion and coriander leaves.
- Lastly, pour lemon juice and sprinkle black pepper powder on top and simmer for 10 minutes. Serve with roti and paratha Enjoy
Keema Bhare Karaily - Keemay Bharay Karailay - Bitter Melon / Bitter Gourd - Karela - is a tropical and subtropical vine of the family Cucurbitaceae, widely grown for edible fruit, which is among the m. Related Searches: Keema Bhare Karaily Keemay Bharay Karailay Bitter Melon Bitter Gourd For more recipes related to Keema Karela checkout Hyderabadi Keema, Keema Bharta, Sicillian Meat Balls, Lagan Ka Keema. You can also find more Main Course Mutton recipes like Rajasthani Lamb Chop Korma Mutton curry Mutton Mushroom Mutton Kalimiri Keema Karela is a popular Pakistani recipe made very frequently for lunch and dinner meals in Pakistan. See how to make keema karela recipe with step by step guide in Urdu shared by KFoods.com and enjoy an ordinary but an extra-ordinary meal with your family. karelay keema recipe is very easy recipe and very amazing u must try in your homes.karelay keema recipe is very great for your health.this karelay keema reci. Keema Karela's recipe have many versions and it has established itself more like a delicacy in Pakistani and North Indian cuisine mainly because of Karela's (bitter gourd or bitter squash) many health benefits, fusion of spices and the recipe's sour and sweet taste.
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