Karela Masala Sabzi Recipe
Karela Masala Sabzi is a delicious simple to cook recipe made from bitter gourd and everyday masalas. Serve this simple and tasty Karela sabzi with a Dal and Phulka for everyday meal.
The Karela Masala Sabzi is a delicious simple to cook recipe made from bitter gourd, that is one of the most nutritious vegetables.
In this karela sabzi, first steam the karela vegetable along with salt and turmeric powder. Pre cooking the vegetable before adding to the masala, helps prevent overcooking and retain the required nutrients of the karela.
Serve the Karela Masala Sabzi along with Panchmel Dal, Palak Raita and Phulka for an everyday meal.
If you like this recipe, you can also try other Karela recipes that you can make for your everyday meals:
10 M
15 M
25 M
4 Servings
Ingredients
- 3 Karela (Bitter Gourd/ Pavakkai) , cut into thin wedges with seeds removed
- 1 Onion , thinly sliced
- 2 cloves Garlic , grated
- 1 inch Ginger , grated
- 2 Tomatoes , finely chopped or pureed
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Amchur (Dry Mango Powder)
- 1 teaspoon Garam masala powder
- 1 teaspoon Coriander Powder (Dhania)
- Salt , to taste
- Red Chilli powder , to taste
- 1 teaspoon Jaggery , or sugar
- Sunflower Oil , for cooking
How to make Karela Masala Sabzi Recipe
To begin making the Karela Masala Sabzi Recipe, we will first cook the karela in the pressure cooker. You can also steam it in your steamer if you wish.
Place the karela in the pressure cooker; add in 2 or 3 tablespoons of water, sprinkle some salt and some turmeric powder. Give it a stir.
Cover the cooker and pressure cook until you hear just one whistle. Turn off the heat and release the pressure immediately by placing the cooker under tap water. This releases the pressure immediately. Watch the video recipe of how to cook vegetables in a pressure cooker
Once the karela is cooked, we will proceed to make the masala.
Heat 2 tablespoons of oil in a heavy bottomed pan; add in the onions, ginger and garlic in the pan.
Saute on low to medium heat until the onions have become tender and the raw smell goes away.
Once the onions are tender, add in the tomatoes and the remaining masalas, including amchur masala, garam masala,dhania powder, salt and red chilli powder.
Stir fry until the tomatoes are partially cooked. Next add in the steamed karela, check for the salt and spice levels and adjust to suit your taste.
Cover the pan; turn the heat to low and cook the karela along with its masala for about 10 minutes until the karela is soft and well coated with the masala.
Once done, add in the chopped coriander leaves and turn off the heat. Transfer the Karela Masala Sabzi into a serving bowl.
Serve the Karela Masala Sabzi along with Panchmel Dal, Palak Raita and Phulka for an everyday meal.
