Kaju Karela Recipe | Shahi Karela Recipe

Kaju Karela

Cook Time: 25 mins
Servings: 4 Serving
Category: Sabzi / Curry

For Boiling Quantity
Bitter Gourd / Karela 2 nos medium size
Salt ½ tsp
Turmeric Powder / Haldi ½ tsp
Water to Boil as required
Other Ingredients Quantity
Cashews / Kaju ¼ cup
Water ¼ cup
Oil 5 tsp
Mustard Seeds / Rai ½ tsp
Cumin Seeds / Jeera ½ tsp
Asafetida / Hing ¼ tsp
Red Chilli Powder / Lal Mirchi ½ tsp
Turmeric Powder / Haldi ¼ tsp
Coriander Powder / Dhaniya ¼ tsp
Garam Masala ¼ tsp
Salt ½ tsp
Sugar or Jaggery 1 tsp
Tamarind Chutney / Imli paste 4 tsp
Peanut Powder / Groundnut / Mungfali 3 ½ tsp

# Cooking Kaju Karela | Step by Step
1 Take two medium-sized washed Bottle Gourd (Karela), remove the edges and start cutting into round thin slices like chips.
2 Remove the seeds and keep aside.
3 In a heating pan take some amount of Water (approx. 2 cup), add ½ tsp of Salt, ½ tsp of Turmeric Powder (Haldi) and boil.
4 Then once the Water comes to a boil, add sliced Karela and boil for 4 to 5 Min on medium flame.
5 With the help of sieve drain off the Water and keep Karela aside.
6 In a cooking pan take 5 tsp of Oil and allow it to heat up.
7 Then add ½ tsp of Mustard Seeds (Rai), ½ tsp of Cumin Seeds (Jeera), ¼ tsp of Asafetida (Hing), ¼ cup of Cashews and fry Cashews until golden brown.
8 Then add boiled Karela slices and sauté it for 1 Min.
9 Add ½ tsp of Red Chilli Powder, ¼ tsp of Turmeric Powder, ¼ tsp of Coriander Powder, ¼ tsp of Garam Masala, ½ tsp of Salt, 1 tsp of Sugar and mix all the spices well.
10 Furthermore, add 4 tsp of Tamarind Chutney or Tamarind Paste, ¼ cup of Water, 3 ½ tsp of Peanut Powder and mix well.
11 Cover the lid and simmer on low flame for 5 Min.
12 Kaju Karela Sabzi is now ready to serve with Chapati.

As we all know, a picture is worth a thousand words. Any recipe can be easily understood even with just a single image. Along with the steps above, you can also follow the pictorial representation given below. These are the major 9 steps while cooking Kaju Karela and will help you to see whether your dish is coming as exactly or closer to the recipe given. Follow these well and enjoy your cooking. Happy Cooking!

Useful Tips
– Boiling Karela with Salt and Turmeric reduces its bitterness.
– Can be refrigerate for 8 to 10 days.

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