How to make 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.
Main Ingredients : Bitter gourds, Paneer (पनीर)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Karele Ki Kalonji checkout Karele ki Sabzi, Karela Kaju Kishmish, Karela Fry , Stuffed Karela . You can also find more Main Course Vegetarian recipes like Bharwan Karela Valacha Bhirda Vegetable Kolhapuri Zunkha Bhakhar
Karele Ki Kalonji 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 : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Karele Ki Kalonji Recipe
Bitter gourds 6-8 small
Paneer to taste
Oil 3 tablespoons
Mustard seeds 1/2 tablespoon
Garlic 3-4 cloves
Turmeric powder 1 teaspoon
Coriander seeds 2 tablespoons
Red chilli powder 1 1/2 tablespoons
Fennel seeds (saunf) 2 teaspoons
Potato,grated 1 large
Paneer (cottage cheese) grated 1/2 cup
Amchur powder 2 teaspoons
Yogurt 1/4 cup
Asafoetida a pinch
Method
Step 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.
Step 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.
Step 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.
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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 www.sanjeevkapoor.com 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.
