Malai Karela
by Shikha Jalan
01 Oct 2011
This recipe has been viewed 24389 times
The malai karela is sure to bring a delicious combination of bitter karelas cooked in a malaidaar or creamy and smooth gravy. The malai or cream masks the bitter taste of bitter gourds or karelas and make for an excellent party recipe.
Malai Karela recipe - How to make Malai Karela
Preparation Time: Cooking Time: Total Time:
Makes 12 servings
750 gms bitter gourd (karela) , sliced
oil for deep frying
1 onion , cut into rings
6 to 8 cloves (laung / lavang)
4 sticks of cinnamon (dalchini)
10 to 12 peppercorns (kalimirch)
3 black cardamom (badi elaichi)
3 tbsp oil
1 cup fresh cream
1 cup tomato puree
1/2 cup walnuts (akhrot) , soaked in water , peeled and ground to a paste
2 onions , chopped
1 tsp turmeric powder (haldi)
1/2 tsp chilli powder
salt to taste
Method
- Method
- Heat a tava and lightly roast the cloves, cinnamon, peppercorns and cardamoms and blend in a mixer to a smooth powder. Keep aside.
- Rub salt on the karela pieces and keep aside for 1 1/2 hours in a perforated dish.
- Squeeze the karelas to remove excess salt.
- Heat the oil in a kadhai and deep fry the pieces till brown and crisp.
- In the same oil, add the onion rings and fry light brown and keep aside.
- Heat 2 tsp oil in a non-stick pan and add the powdered spices and saute for 30 seconds.
- Add the turmeric powder, red chillies and salt and saute for 2 minutes.
- Add the chopped onions and saute till they turn golden brown.
- Add the tomato puree and saute till the water evaporates and the mixture becomes thick.
- Add the cream and stir continuously till the cream melts and releases oil.
- Add walnut paste and saute for another 5 minutes till the gravy thickness.
- Add the fried pieces of karela and mix well.
- Garnish with fried onion rings and coriander.
- Serve hot.
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