Masaledar Karela Recipe
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Try this spicy, tangy, sweet Masaledar Karela for everyday North Indian style meals. It tastes great with phulka, paratha, or even with dal rice. Here is how to make it.
If you prefer to make simple everyday sabzis for weekday meals, here are some more for you: Baingan Methi, Aloo Matar Gobi, Hare Tamatar Ki Sabzi, and Tindora Fry
Table of Contents
Karela, or bitter gourd, is one of those vegetables that is not preferred by many. But I love eating a good karela sabzi, and this North Indian-style Masaledar Karela is my favorite version.
Tangy, spicy, and sweet, masaledar karela is delicious and tempting. Kashmiri red chili powder adds the much-needed spiciness, tamarind gives it a tangy taste, and jaggery adds that hint of sweetness that complements the other flavors so well.
At home, we love to eat it with simple toor dal and rice. The karela sabji adds a zing to the simple dal chawal, making it taste even more delicious. You can also serve it with Indian breads such as Tawa Paratha, Poori, or Phulka.
Ingredients
- Karela, or as we call it, bitter gourd, is available year-round, so you don’t have to wait for any specific season to try this recipe. Check your nearby Indian grocery store if you are living outside of India. When buying bitter gourd, make sure it is bright green and firm when lightly pressed. They should not be too large, as the large ones have hard, large seeds inside them.
- Oil – For the best result, make this masaledar karela recipe with mustard oil. The pungent flavors of mustard oil enhance the overall taste of the sabzi. If mustard oil is unavailable, then use any cooking oil.
- Jaggery is added for a bit of sweetness that balances the bitterness of karela.
- Tamarind – Like jaggery, tamarind is also used to balance the bitterness of karela. It also adds a tangy taste to the sabzi, which complements the sweet flavor of jaggery well.
- Spice Powders – To enhance the taste further, we will add coriander powder, turmeric powder, and Kashmiri red chili powder. I have used Kashmiri red chili powder, which will add a nice color to the sabzi without making it too spicy.
- Others – You will also need asafetida (hing), fennel seeds (saunf), nigella seeds (kalonji), cumin seeds, onions, ginger-garlic paste, and salt.
How To Make Masaledar Karela
Step 1: Wash 300 g of karela with water and peel them using a vegetable peeler.
Step 2: Do not discard the peel. You will use it later in the recipe.
Step 3: Rub approximately 2 teaspoon salt over karela and keep them aside for 10 minutes.
As karela is a little bitter, it is coated with salt for about 10 minutes. It is then washed to remove the bitterness. This is an important step; otherwise, the karela will taste bitter.; do not skip it.
Step 4: Wash the karela thoroughly with water.
Step 5: Cut it into thin rounds (0.25 inch thick).
Step 6: Heat 4 tablespoon mustard oil in a medium-size skillet over medium-high heat. An iron kadai works excellently for this recipe, too. Add the following ingredients once the oil is hot, and let them crackle for 3-4 seconds.
- ¼ teaspoon asafetida (hing)
- 1 teaspoon fennel seeds (saunf)
- ½ teaspoon nigella seeds (kalonji)
- 1 teaspoon cumin seeds (jeera)
Skip adding the hing if making it gluten-free.
Step 7: Add 1 cup of thinly sliced onions and cook on medium-high heat until browned (8-10 minutes), stirring frequently.
Step 8: Add 2 teaspoon ginger garlic paste and cook for another 2 minutes.
Step 9: Now add the following ingredients and cook for a minute.
- 1 teaspoon coriander powder
- 2 teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
- ½ teaspoon salt
- karela peel
Step 10: Add the sliced karela and mix everything well.
Step 11: Reduce the heat to low. Cover the pan with a tight-fitting lid and cook until karela is tender (10-12 minutes). Stir a few times while cooking.
Step 12: Add 2 teaspoon of crushed jaggery and 2 teaspoon of tamarind paste, and mix well. Cover and cook for 1-2 minutes.
Step 13: Check for salt and add more if needed. Serve hot.
Storage Suggestions
This karela sabji will stay good in the refrigerator for 5-6 days. Reheat in a microwave or a pan before serving.
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Masaledar Karela Recipe
Ingredients
- 300 grams bitter gourd (karela)
- 4 tablespoons mustard oil (or any other cooking oil)
- ¼ teaspoon asafetida (hing) (skip for gluten free)
- 1 teaspoon fennel seeds (saunf)
- ½ teaspoon nigella seeds (kalonji)
- 1 teaspoon cumin seeds (jeera)
- 1 cup thinly sliced onions
- 2 teaspoons ginger garlic paste
- 1 teaspoon coriander powder
- 2 teaspoon Kashmiri red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon salt (or to taste)
- 2 teaspoons crumbled jaggery (gud)
- 2 teaspoons tamarind paste
Instructions
- Wash karela with water and peel them using a vegetable peeler. Do not discard the peel. You will use it later in the recipe.
- Rub approximately 2 teaspoon salt all over karela and keep them aside for 10 minutes.
- Wash the karela well with water and cut it into thin rounds (0.25 inch thick).
- Heat oil in a medium-size skillet over medium-high heat. An iron kadai works great for this recipe too.
- Once the oil is hot, add asafetida, fennel seeds, nigella seeds, and cumin seeds, and let them crackle for 3-4 seconds.
- Add onions and cook on medium-high heat until they are nicely browned (8-10 minutes), stirring frequently.
- Add ginger garlic paste and cook for another 2 minutes.
- Now add coriander powder, chili powder, turmeric powder, salt, and the karela peel and cook for a minute.
- Add the sliced karela and mix everything well.
- Reduce the heat to low.
- Cover the pan with a tight-fitting lid and cook until karela is tender (10-12 minutes). Stir a few times while cooking.
- Add jaggery and tamarind paste and mix well.
- Cover and cook for 1-2 minutes.
- Check for salt and add more if needed. Serve hot.