How to make Fried Karela Keema -

Fried karela cubes and mutton mince further cooked in a dry spicy onion-tomato masala.

Sanjeev Kapoor

This recipe is contributed by Member Kezia Khan.

Main Ingredients : BitterGourd, Mutton Mince

Cuisine : Indian

Course : Main Course Mutton

You can also find more Main Course Mutton recipes like Banjara Gosht Aleti Paleti Dabba Gosht-SK Khazana Almond mutton

Fried Karela Keema

Fried Karela Keema Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Fried Karela Keema Recipe

  • BitterGourd deseeded and cut into 1 cm cubes 1 kilogram

  • Mutton Mince 500 grams

  • Oil 2 tablespoons

  • Cumin seeds 1 teaspoon

  • Onion seeds (kalonji) 1/2 teaspoon

  • Onion sliced 2 medium

  • Ginger-garlic paste 1 tablespoon

  • Tomato chopped 2 medium

  • Green chilli chopped 4

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 tablespoon

  • Coriander powder 1 teaspoon

  • Salt to taste


Step 1

Heat half cup oil in a kadai and deep fry the karelas till golden brown in color. Drain on absorbent paper.

Step 2

In the same oil fry the mutton mince till it gets cooked. Set aside. Heat two tablespoons oil in a non-stick pan.

Step 3

Add cumin seeds, onion seeds, sliced onion and ginger-garlic paste and cook till it turns golden brown in color.

Step 4

Add the tomatoes, green chillies, turmeric powder, red chilli powder, coriander powder and salt ad cook till the tomatoes gets cooked.

Step 5

Add the karela and mutton mince and cook for five minutes. Remove and serve hot garnished with lemon wedges.

Step 6

If you find karela taste bitter than cut it into piece and sprinkle salt on it and leave it for over night before cooking, then wash it the next morning before cooking.

Step 7

Dont add water while cooking karela or it will give a bitter taste.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.