Karela Pyaz Ki Sabji | करेला प्याज की सब्ज़ी बनाएं बिना कड़वाहट | Chef Ajay Chopra

Описание: Karela Pyaz Ki Sabji | करेला प्याज की सब्ज़ी बनाएं बिना कड़वाहट | Chef Ajay Chopra

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Learn how to make Karela Pyaz Ki Sabzi at home without any bitterness! This tasty and healthy bitter gourd and onion stir-fry is a perfect everyday Indian recipe. In this step-by-step video, I’ll show you easy tips to remove the bitterness from karela and make it delicious. Try this quick and simple karela pyaz recipe that even those who don’t like bitter gourd will enjoy!

Portion servings: 3-4 pax
Preparation time: 05 mins
Cooking time: 40 mins

Ingredients:

Karela/ bitter gourd 5-6 pcs
Salt ½ tsp
Turmeric powder ½ tsp
Mustard oil 2 tbsp

Mustard oil 1 tbsp
Jeera 1 tsp
Saunf 1 tsp
Mustard seeds ½ tsp
Green chilli chopped ½ tbsp
Cashew nuts 8-9 pcs
Onion thick sliced 2 pcs
Red chilli powder 1 tsp
Coriander powder 1 tsp
Turmeric powder ½ tsp
Kitchen King masala ½ tsp
Garam masala ½ tsp
Salt ½ tsp
Sugar ½ tsp
Amchur powder 1 tsp
Splash of water
Coriander chopped 1 tbsp

Method:

Step 1: Prepare the Karela
Wash the karela thoroughly and slice them into thin rounds without peeling the skin.
Sprinkle a little salt and turmeric powder over the slices.
Mix well and leave them aside for about 20 minutes.
This helps reduce the bitterness while retaining the nutritional value from the skin.
After resting, gently squeeze out the moisture and set aside.

Step 2: Shallow Fry the Karela
Heat mustard oil in a kadhai until it reaches smoking point.
Reduce the flame and add the karela slices. Shallow fry them on medium heat until they turn golden and slightly crisp.
Stir occasionally to ensure even cooking. Once done, take them out and keep aside.

Step 3: Prepare the Tempering
In the same pan, add a little more mustard oil if required.
Let it heat and then add jeera, saunf, and mustard seeds.
Allow the seeds to splutter and release their aroma.

Step 4: Add Chillies and Cashews
Add chopped green chillies and cashew nuts to the pan.
Sauté for a few seconds until the cashews start turning golden, adding richness and texture to the sabzi.

Step 5: Sauté the Onions
Add thickly sliced onions to the pan and sauté them on medium flame.
Stir frequently and cook until the onions turn light golden and soften slightly while still retaining a bit of crunch.

Step 6: Add Fried Karela
Once the onions are nicely sautéed, add the shallow fried karela back into the pan.
Mix gently so that the onions and karela combine well.

Step 7: Spice It Up
Lower the flame and sprinkle red chilli powder, coriander powder, turmeric powder, kitchen king masala, garam masala, and salt over the karela-onion mixture.
Stir well to coat everything evenly with the spices.
Let the mixture cook for a minute to let the masalas bloom.

Step 8: Add Sweetness and Tang
Add a pinch of sugar to balance the bitterness of the karela and sprinkle amchur powder for a slight tang.
Add a small splash of water to deglaze the pan and help the spices coat the ingredients well.
Cover and let it simmer for a few minutes on low flame so that the flavours meld together.

Step 9: Garnish and Serve
Uncover, give the sabzi a final toss, and garnish with freshly chopped coriander.
Serve hot with phulka, paratha, or plain dal-rice for a comforting Indian meal.

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