“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
Bitter melon (also called bitter gourd or karela) varies by variety. The Chinese type tends to be milder and less pungent, while the Indian (South Asian) variety is often more intensely bitter. For a gentler bitterness use the Chinese melon; if you prefer a sharper bite or grew up eating the Indian type, keep the full salting step or use the Indian melon and peel or scrape the rough skin before prepping.
To reduce bitterness there are two reliable options: sprinkle salt over cut pieces and let them sit for 10–20 minutes, then rinse and pat dry; or cut and freeze the bitter melon ahead of time, which softens the bitter compounds and removes the need for salting. Both methods work well — choose the one that fits your schedule and taste preference.
The pairing of bitter melon with ground beef (keema) is a beloved combination in Pakistani home cooking. The savory, spiced beef balances the melon’s bitterness, creating a comforting main course. Serve this dish with rotis, chapatis, rice or simple bread for a full meal.
Pakistani Keema Kareley | Ground Beef and Bitter Melon
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 (adjust to taste)
- 1/2 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp salt (plus more to taste and 2 tsp for prepping the bitter melon)
- 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
- Vegetable oil for frying
- Juice of 1/4 lemon (optional)
- Coriander leaves, chopped (for garnish)
Instructions
- Prep the bitter melon: slice, seed, and chop into 1-inch pieces. Sprinkle about 2 teaspoons of salt over the pieces, toss to coat, and set aside for 10–20 minutes. This draws out some bitterness. Rinse thoroughly, drain, and pat dry before frying. (If you used the freezing method, skip the salting.)
- Heat 3 tablespoons olive oil in a large sauté pan over medium-high heat. Add the chopped onion and cook until lightly browned. If the onions stick, add a splash of water and continue to caramelize gently.
- Add the ground beef and brown it, breaking it into small pieces with your spatula so there are no large lumps. Cook until mostly browned.
- Add the crushed garlic and ginger, chopped tomatoes, and green chilies. Stir and cook for a few minutes until tomatoes begin to soften.
- Add red chili powder, turmeric, salt, coriander powder, cumin powder and cumin seeds. Stir to combine, then add the yogurt. Lower the heat, cover, and let the beef mixture cook gently for 8–10 minutes so the flavors meld.
- While the beef mixture simmers, heat a small amount of vegetable oil in a separate pan over medium-high heat. Fry the prepared bitter melon pieces for about 4–6 minutes, turning occasionally, until they are cooked through and slightly crisp at the edges. Remove to a paper towel to drain excess oil.
- Add the fried bitter melon to the beef mixture, being careful not to pour in extra oil. Reduce the heat to low, cover, and simmer for another 4–5 minutes so the ingredients marry.
- Finish with chopped coriander leaves and a squeeze of lemon juice if desired. Taste and adjust salt or spice before serving.
- Serve warm with rotis, rice, or bread for a hearty meal.
Notes
If using the Indian variety of bitter melon, you may prefer to peel or scrape some of the rough skin, slit and deseed the melon before chopping. The salting step helps reduce bitterness and is recommended for stronger varieties. For a lighter version, skip frying and sauté the melon briefly instead.
Calories: 426 kcal, Carbohydrates: 9 g, Protein: 21 g, Fat: 34 g, Saturated Fat: 10 g, Sodium: 1838 mg, Fiber: 3 g, Vitamin C: 50 mg.
Tips: For best texture, fry the bitter melon until the edges begin to crisp — this adds a pleasant contrast to the soft, spiced keema. If you prefer less oil, drain the fried melon well or lightly sauté instead. Adjust green chilies and red chili powder to match your heat preference.