Flavorful Karela Gosht: Authentic Bitter Gourd & Meat Curry Recipe

Name: Flavorful Karela Gosht: Authentic Bitter Gourd & Meat Curry Recipe
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 4
Cuisine: Pakistani / North Indian
Ingredients: 500 grams Bitter Gourd (Peeled, deseeded, sliced, salted, and squeezed to remove bitterness); 500 grams Meat (Goat/Lamb/Beef) (Cut into medium-sized pieces); 2 large Onions (Thinly sliced); 2 medium Tomatoes (Finely chopped); 2 tablespoons Ginger-Garlic Paste; 3-4 pieces Green Chilies (Slit lengthwise); 1 teaspoon Turmeric Powder; 1.5 teaspoons Red Chili Powder (Adjust to taste); 2 teaspoons Coriander Powder; 1 teaspoon Cumin Powder; 1 teaspoon Garam Masala; 4-5 tablespoons Cooking Oil; to taste Salt; 1/4 cup Fresh Coriander (Chopped, for garnish)

Discover the rich, traditional flavors of Amma's Karela Gosht, a classic Bitter Gourd Curry with Meat. This recipe emphasizes deep, aromatic taste over modern presentation, bringing you the authentic 'Desi' culinary experience passed down through generations. Perfect for a hearty meal that truly speaks to your palate.

#Curry

#Meat

#Bitter Gourd

#Karela Gosht

#Pakistani Cuisine

#Traditional

#Spicy

#Comfort Food

The final delicious Karela Gosht curry, ready to serve

Recipe Information

25m

Prep Time

1h 20m

Cook Time

1h 45m

Total Time

Servings

Medium

Pakistani / North Indian

English

Nutrition (per serving)

450

Calories

35g

Protein

20g

Carbs

25g

Fat

A close-up of the rich, aromatic curry with tender meat

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Karela Gosht served elegantly with a side of rice or roti

Instructions

0/6 completed

1
Prepare the bitter gourd: After peeling, deseed, and slice the bitter gourds. Sprinkle with salt and let sit for 15-20 minutes, then squeeze out excess water. Heat 2 tablespoons of oil in a pan and shallow-fry the bitter gourd until lightly browned and tender. Set aside.
Preview
25m
Preview
Prepare the bitter gourd: After peeling, deseed, and slice the bitter gourds. Sprinkle with salt and let sit for 15-20 minutes, then squeeze out excess water. Heat 2 tablespoons of oil in a pan and shallow-fry the bitter gourd until lightly browned and tender. Set aside.
25m
Squeezing out water is crucial to reduce bitterness. Don't over-fry the bitter gourd.
2
Brown the meat: In the same pan, or a separate pot, heat the remaining oil. Add the meat pieces and brown them on all sides over medium-high heat until sealed and lightly colored. Remove and set aside.
Preview
10m
Preview
Brown the meat: In the same pan, or a separate pot, heat the remaining oil. Add the meat pieces and brown them on all sides over medium-high heat until sealed and lightly colored. Remove and set aside.
10m
Browning adds flavor and helps seal in juices. Do not overcrowd the pan.

3
Sauté onions and spices: Add the sliced onions to the pot and sauté until golden brown and caramelized, about 7-10 minutes. Then add the ginger-garlic paste and green chilies, cooking for another 2 minutes until fragrant.
Preview
12m
Preview
Sauté onions and spices: Add the sliced onions to the pot and sauté until golden brown and caramelized, about 7-10 minutes. Then add the ginger-garlic paste and green chilies, cooking for another 2 minutes until fragrant.
12m
Caramelized onions are key for the curry's depth of flavor.
4
Build the curry base: Stir in the turmeric, red chili, coriander, and cumin powders. Cook for 1 minute, stirring constantly, to bloom the spices. Add the chopped tomatoes and cook until they soften and the oil separates, creating a thick masala, about 5-7 minutes.
Preview
8m
Preview
Build the curry base: Stir in the turmeric, red chili, coriander, and cumin powders. Cook for 1 minute, stirring constantly, to bloom the spices. Add the chopped tomatoes and cook until they soften and the oil separates, creating a thick masala, about 5-7 minutes.
8m
Don't rush this step; proper cooking of the masala is vital for flavor.
5
Combine and simmer: Return the browned meat to the pot with the masala. Add about 1/2 cup of water, bring to a simmer, cover, and cook on low heat until the meat is tender, which can take 30-45 minutes depending on the meat type. Check occasionally and add more water if needed.
Preview
45m
Preview
Combine and simmer: Return the browned meat to the pot with the masala. Add about 1/2 cup of water, bring to a simmer, cover, and cook on low heat until the meat is tender, which can take 30-45 minutes depending on the meat type. Check occasionally and add more water if needed.
45m
Slow cooking tenderizes the meat and allows flavors to meld.

6
Add bitter gourd and finish: Once the meat is tender, add the fried bitter gourd to the pot. Gently mix and cook for another 5-10 minutes, allowing the flavors to combine. Stir in the garam masala. Garnish with fresh chopped coriander before serving.
Preview
10m
Preview
Add bitter gourd and finish: Once the meat is tender, add the fried bitter gourd to the pot. Gently mix and cook for another 5-10 minutes, allowing the flavors to combine. Stir in the garam masala. Garnish with fresh chopped coriander before serving.
10m
Add bitter gourd near the end to prevent it from becoming mushy.