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Karela ki Musallam

May-26-2017
Prema Vaidyanthan
25 minutes
Prep Time
30 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Karela ki Musallam RECIPE

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

Recipe Tags

  • Veg
  • Medium
  • North Indian
  • Side Dishes
  • Healthy

Ingredients Serving: 3

  1. Bitter gourd of Chinese origin. 1 medium
  2. for the stuffing:
  3. Khoa. crumbled 1/2 cup
  4. Paneer. crumbled 1/2 cup
  5. Green chillies chopped. 2 teaspoon
  6. ginger chopped. 1 tsp
  7. cashew nuts chopped. 1 tablespoon
  8. Raisins. 1 tablespoon
  9. salt as required
  10. Melted ghee. 1 teaspoon
  11. coriander leaves chopped. 1 tablespoon
  12. For the gravy:
  13. Cashew-almonds. soaked and ground. 1/4 cup
  14. Onion. grated 2 medium
  15. Tomatoes. grated. 2 medium
  16. turmeric powder. 1/2 teaspoon
  17. chilly powder. 1 teaspoon
  18. Garam masala. 1 teaspoon
  19. Curd. well beaten. 1/4 to 1/3 cup
  20. Fresh cream. 2 tablespoon
  21. salt as required
  22. Ghee. 1 tablespoon
  23. Oil. 2 tablespoon
  24. coriander leaves. for garnishing
  25. Slivered almonds for garnishing

Instructions

  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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