“LOVE keema karelay and this recipe is perfect. it has the right amount of tang to it, and just so satisfying!”
Azka
Chinese vs South Asian Bitter Melon
Salting the bitter melon before cooking helps reduce its bitterness and is the first step in this recipe.
The Chinese variety of bitter melon is milder and less pungent than the Indian type. I used the Chinese variety in this recipe, which is likely why my husband remarked that it wasn’t as bitter as he expected—he’s more familiar with the Indian variety. If you prefer a sharper, more bitter flavor (or if you’re used to the Indian melon), you can shorten or skip the salting step.
Another method to reduce bitterness is to cut and freeze the bitter melon ahead of time; that can eliminate the need for salting.
If you have the Indian bitter melon, consider peeling some of the rough skin before salting and preparing it to make it less bitter.
The pairing of bitter melon and ground beef (keema) is very popular in Pakistan. Serve this dish with roti for a slightly bitter yet comforting and satisfying meal.
Pakistani Keema Kareley | Ground Beef and Bitter Melon
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Ingredients
- 1 medium onion, chopped
- 3 tbsp olive oil
- 1 lb ground beef, washed and rinsed
- 2–3 small tomatoes, chopped
- 1 inch piece ginger, crushed
- 4–5 garlic cloves, crushed
- 1–2 green chili peppers, chopped
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- 1 tsp salt (to taste)
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp cumin seeds
- 1 tbsp plain whole milk yogurt
- 2 medium-sized Chinese or Indian bitter melons (~1 lb), seeded and chopped into 1 inch pieces
- 2 tsp salt for prepping the bitter melon
- Vegetable oil for frying
- Juice of 1/4 lemon (optional)
- Coriander leaves, chopped (for garnish)
Instructions
- 1. Place the chopped bitter melon in a bowl, sprinkle with the 2 tsp salt, toss, and let it sit while you prepare the other ingredients. This draws out some bitterness.
- 2. Heat 3 tbsp olive oil in a large sauté pan over medium-high heat. Add the chopped onion and sauté until lightly browned. If they begin to stick, add a splash of water to help caramelize them.
- 3. Add the ground beef and cook until browned, breaking it into small pieces with your spatula so there are no large lumps.
- 4. Stir in the crushed garlic, crushed ginger, chopped tomatoes, and green chilies. Cook a few minutes, then add red chili powder, turmeric, coriander powder, cumin powder, cumin seeds, salt to taste, and the yogurt. Reduce the heat, cover, and let it simmer so the flavors meld.
- 5. Meanwhile, rinse the salted bitter melon in a strainer to remove excess salt, then pat dry with paper towel. Heat a little vegetable oil in a frying pan and fry the bitter melon pieces about 5 minutes until cooked with crisp edges.
- 6. Add the fried bitter melon to the beef mixture, avoiding any excess frying oil. Reduce heat to low, cover, and simmer for about 5 minutes to combine flavors.
- 7. Sprinkle chopped coriander leaves and squeeze the lemon juice over the dish if using.
- 8. Serve hot with roti, rice, or bread.
Notes
If using the Indian variety of bitter melon, scrape the rough skin, slit lengthwise, and remove the seeds before chopping.
Carbohydrates: 9 g,
Protein: 21 g,
Fat: 34 g,
Saturated Fat: 10 g,
Cholesterol: 81 mg,
Sodium: 1838 mg,
Potassium: 651 mg,
Fiber: 3 g,
Sugar: 3 g,
Vitamin A: 831 IU,
Vitamin C: 50 mg,
Calcium: 61 mg,
Iron: 3 mg