Ingredients
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3 Karela (Bitter Gourd/ Pavakkai)
For the Bharwa Karela Stuffing
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2 Potatoes (Aloo), boiled and mashed
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Salt, to taste
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1/2 teaspoon Black pepper powder
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1 sprig of Coriander (Dhania) Leaves, chopped
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1 sprig of Mint Leaves (Pudina), chopped
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1 teaspoon Oil
For the Bharwa Karela masala gravy
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1 teaspoon Oil
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2 Onions, finely chopped
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1 inch Ginger, chopped
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4 cloves Garlic, chopped
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1 Green Chilli, chopped
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1/2 teaspoon Red Chilli powder
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1 teaspoon Coriander Powder (Dhania)
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1 teaspoon Cumin powder (Jeera)
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1 pinch Sugar
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2 tablespoons Fresh cream
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Salt, to taste
How to make Bharwa Karela Makhani Recipe – Stuffed Karela Masala Gravy
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To begin making the Bharwa Karela Makhani Recipe, wash the karela well, and very lightly peel off the skin, allowing the green of the karela to be there, as it’s important for health.
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Cut the karela into three pieces, horizontally.
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Gently scoop out the flesh and seeds from inside the karela, in a way that you should be left with hollow cylinders of the karela pieces.
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In a pressure cooker, add the karela pieces and two tablespoons of water and pressure cook for one whistle. Turn off the heat and allow the pressure to release naturally. Drain the water if any and transfer the karela into a bowl and set aside.
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*For the Bharwa Karela Stuffing
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In a mixing bowl, combine the grated paneer, mashed potatoes, salt and pepper, chopped coriander and mint leaves. Mix well.
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Stuff Karela Stuffing mixture generously into the Karela cylinders.
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Heat a pan with oil on medium flame, place the Bharwa Karela in it and cook until slightly roasted turning them around from time to time. This will take about 5-7 minutes.
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Once the Bharwa Karela has got a nice brown colour, turn off the flame and set it aside.
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*For the Bharwa Karela Makhani gravy
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In a saucepan heat oil on medium flame, add the chopped ginger garlic and saute for a couple of minutes.
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Next, add in the onions and saute till they turn a light brown colour. This will take about 6-8 minutes.
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Once the onion-ginger-garlic is well cooked, add in the green chillies and tomato puree, cover and cook for 5 minutes.
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After 5 minutes, open the lid and add in all the dry masalas- red chilli powder, coriander powder, jeera powder, garam masala powder, sugar and salt. Bring the Bharwa Karela Makhani gravy to a single boil.
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Turn down the flame, and mix in the cream. Once the cream is well combined, turn off the flame.
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On a serving plate arrange the Bharwa Karela and then pour the Makhani gravy over it. Serve the Bharwa Karela Makhani hot.
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Serve Bharwa Karela Makhani Recipe.
Source: Archana’s Kitchen
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