Karela ki Musallam | How to make Karela ki Musallam

By Prema Vaidyanthan  |  26th May 2017  |  
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  • Karela ki Musallam, How to make Karela ki Musallam
Karela ki Musallamby Prema Vaidyanthan
  • Prep Time

    25

    mins
  • Cook Time

    30

    mins
  • Serves

    3

    People

4

0





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 dish which is liked by people of all age groups. Karela ki Musallam by Prema Vaidyanthan has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 3 people. You can find Karela ki Musallam at many restaurants and you can also prepare this at home. This authentic and mouthwatering Karela ki Musallam takes 25 minutes for the preparation and 30 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Karela ki Musallam is a good option for you. The flavour of Karela ki Musallam is tempting and you will enjoy each bite of this. Try this Karela ki Musallam on weekends and impress your family and friends. You can comment and rate the Karela ki Musallam recipe on the page below.

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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