Name: Karela ki Musallam recipe by Prema Vaidyanthan at BetterButter
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 3
Ingredients: 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

ABOUT Karela ki Musallam RECIPE

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

Ingredients Serving: 3

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

Instructions

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

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