How to make Karela Kaju Kishmish -

Karela may be bitter but cook it this way and see how much everyone will enjoy it.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bitter Gourds (Karele) (करेला), Cashewnuts (काजू)

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Karela Kaju Kishmish checkout Karele ki Sabzi, Karela Fry . You can also find more Main Course Vegetarian recipes like Begun Sorse Shakkarkandi Matar Masala Jain Sizzler Whole Tomato Curry

Karela Kaju Kishmish

Karela Kaju Kishmish 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 : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Karela Kaju Kishmish Recipe

  • Bitter Gourds (Karele) scraped and thinly sliced 6-8

  • Cashewnuts roughly chopped ½ cup

  • Raisins ½ cup

  • Oil 1 tablespoon + to deep fry

  • Asafoetida ¼ teaspoon

  • Cumin seeds 1 teaspoon

  • Green chillies roughly chopped 2

  • Onions finely sliced and deep-fried 3 medium

  • Dried mango powder 1½ teaspoons

  • Chaat masala 1½ teaspoons

  • Red chilli powder 1 teaspoon

  • Salt to taste

  • Sugar 1 tablespoon

  • Citric acid crystals

  • Lemon ½


Step 1

Heat sufficient oil in a kadai and deep-fry bitter gourd slices till crisp. Drain on absorbent paper.

Step 2

Heat 1 tablespoon oil in a non-stick pan, add asafoetida, cumin seeds, green chillies and sauté.

Step 3

Add cashew nuts and raisins and sauté for a minute. Add bitter gourd, fried onions, dried mango powder, chaat masala, red chilli powder, salt, sugar and citric acid crystals. Mix well and toss.

Step 4

Add lemon juice and toss to mix. Switch off heat and serve immediately.

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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.