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Karele Ki Kalonji

Bitter gourds stuffed with paneer, potatoes and other spices and deep-fried make a delicious side dish This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Bitter gourds, Paneer
Cuisine Indian
Course Main Course Vegetarian
Prep Time 16-20 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg
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Ingredients list for Karele Ki Kalonji

  • 6-8 small Bitter gourds
  • to taste Paneer
  • 3 tablespoons Oil
  • 1/2 tablespoon Mustard seeds
  • 3-4 cloves Garlic
  • 1 teaspoon Turmeric powder
  • 2 tablespoons Coriander seeds
  • 1 1/2 tablespoons Red chilli powder
  • 2 teaspoons Fennel seeds (saunf)
  • 1 large Potato,grated
  • 1/2 cup Paneer (cottage cheese) grated
  • 2 teaspoons Amchur powder
  • 1/4 cup Yogurt
  • a pinch Asafoetida

Method

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  1. Scrape, slit and remove seeds of bitter gourds. Apply salt and keep it aside for half an hour. Squeeze out water and keep them aside. Heat two tablespoons of oil in kadai add mustard seed and let them crackle. Add garlic and sauté till light golden. Reduce heat and add turmeric powder, coriander powder, red chilli powder and fennel powder. Stir well. Add potato, paneer and salt.
  2. Stir well, cover and cook for two to three minutes. Remove lid add amchoor powder, yogurt and asafoetida. Stir and remove from heat and keep it aide to cool. Stuff mixture of potato and paneer into the bitter gourds and tie them up with strings.
  3. Heat oil in kadai, add stuffed bitter gourds and cook on low heat of ten to fifteen minutes stirring occasionally. Remove from heat and serve hot.

Nutrition Info

Calories 966
Carbohydrates 64.8
Protein 25
Fat 67.5
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