Karela ki Musallam | How to make Karela ki Musallam

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ByPrema Vaidyanthan
Created on 26th May 2017
  • Karela ki Musallam, How to make Karela ki Musallam
Karela ki Musallamby Prema Vaidyanthan
  • Karela ki Musallam | How to make Karela ki Musallam (2 likes)

  • 0 reviews
    Rate It!
  • By Prema Vaidyanthan
    Created on 26th May 2017

About Karela ki Musallam

Roundels of bitter gourd stuffed with a delicious paneer-Khoa mixture and cooked in a rich onion-tomato gravy!

Karela ki Musallam is a delicious and yummilicious dish which is one of the popular dish of North Indian. Karela ki Musallam is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Karela ki Musallam is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is 25 minute and it takes 30 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Karela ki Musallam. It is an amazing dish which is perfectly appropriate for any occasion. Karela ki Musallam is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Karela ki Musallam is an art and while preparing this dish you can feel the aroma of this delicious Karela ki Musallam. Surprise your family and friends by preparing this hotel style Karela ki Musallam at your home.

  • Prep Time25mins
  • Cook Time30mins
  • Serves3People
Karela ki Musallam

Ingredients to make Karela ki Musallam

  • Bitter gourd of Chinese origin. 1 medium
  • for the stuffing:
  • Khoa. crumbled 1/2 cup
  • Paneer. crumbled 1/2 cup
  • Green chillies chopped. 2 teaspoon
  • Ginger chopped. 1 tsp
  • cashew nuts chopped. 1 tablespoon
  • Raisins. 1 tablespoon
  • Salt as required
  • Melted ghee. 1 teaspoon
  • Coriander leaves chopped. 1 tablespoon
  • For the gravy:
  • Cashew-almonds. soaked and ground. 1/4 cup
  • Onion. grated 2 medium
  • Tomatoes. grated. 2 medium
  • Turmeric powder. 1/2 teaspoon
  • Chilly powder. 1 teaspoon
  • Garam masala. 1 teaspoon
  • Curd. well beaten. 1/4 to 1/3 cup
  • Fresh cream. 2 tablespoon
  • Salt as required
  • Ghee. 1 tablespoon
  • Oil. 2 tablespoon
  • Coriander leaves. for garnishing
  • Slivered almonds for garnishing

How to make Karela ki Musallam

  1. Wash and cut bitter gourd into two, horizontally
  2. Scoop out flesh and seeds
  3. Bring to boil water in a deep pan, add salt
  4. Cook till they are slightly tender but firm enough to be cut
  5. Remove and drain.
  6. Meanwhile, mix all ingredients for stuffing
  7. Wipe bitter gourd dry
  8. Cut into one inch roundels
  9. Place stuffing inside each roundel without cutting
  10. Heat pan, add ghee and oil,
  11. Add grated onion, sauté till cooked,
  12. Add grated tomatoes, sauté till cooked,
  13. Stir for one minute, add cashew paste and 2 tablespoons of water
  14. Cook till raw smell leaves.
  15. Add well beaten curd, mix well and cook for 2-3 minutes
  16. Gently drop the roundels
  17. Cover and cook for five to seven minutes till the gravy covers the bitter gourd pieces.
  18. Pot off gas, swirl the fresh cream and garnish with coriander leaves and almonds
  19. Serve with naan or rotis

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