Karela Aloo is a delicious Indian curry prepared with bitter gourd, potatoes and basic spices.
During the summer, karela are available in abundance in grocery shops. During this time, we most often prepare karela sabzi or bharwa karela especially if there is keri no ras prepared that day.
Sometimes, we prepare the karela with potatoes too and add in cashews and raisins for incredible flavour and texture. This recipe is made without onion and garlic.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Potatoes - washed, peeled and sliced or cut into cubes.
Karela - washed, tough skin peeled and sliced. You can use fresh karela but this recipe works well with frozen too.
Cashew nuts & raisins- the cashew nuts (kaju) and raisins are gently pan-fried before adding to the curry.
Cumin seeds
Ground spices - cumin coriander powder, red chilli powder, turmeric powder, garam masala.
Jaggery - alternatively use sugar. You can omit the jaggery but the sweetness helps to balance the flavours.
Amchoor powder - alternately use lemon juice. Adds a little tang and compliments the jaggery.
Salt
Coriander - finely chopped coriander leaves for garnishing.
Serving Suggestion
Serve karela aloo with Indian flatbread such as whole wheat chapati or plain paratha. Pair with a side of dal like this Gujarati dal or masoor dal and jeera rice or boiled basmati rice.
Storage
Store leftover karela aloo in an airtight container and keep refrigerated for up to 3 days. Reheat thoroughly in the microwave or stove top.
I do not recommend freezing this recipe as the vegetables will loose texture upon defrosting.
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📖 Recipe
Karela Aloo
Equipment
- Peeler
- Sharp knife
- Heavy based pan kadai
Ingredients
- 4 large karela
- 2 medium potatoes
- 6 tablespoon oil sunflower oil
- 1 teaspoon cumin seeds
- ½ teaspoon hing
- 2 tablespoon cashew nuts
- 2 tablespoon yellow raisins
- 2 tablespoon ground cumin and coriander powder comebined
- 1 tablespoon red chili powder
- 1 teaspoon turmeric powder
- ½ teaspoon garam masala
- 1 tablespoon salt + more
- 1 teaspoon amchoor powder
- 2 tablespoon jaggery
Instructions
- Wash the karela under running water and scrape the tough skin using a peeler.
- Cut into long slices or rounds. You don't need to remove seeds unless they are red.
- Sprinkle some salt, mix and leave it aside about 15 minutes. This step reduces bitterness.
- Meanwhile peel the potato skin, wash and cut into lengthwise slices.
- Once again wash karela under running water to wash away bitterness from the karela.
- Heat oil in a heavy bottom pan on medium heat, add cashew nuts and raisins and fry until light brown.
- Remove cashews and raisins and then add cumin seeds and hing.
- Add potatoes and mix well. Saute potatoes for a couple of minutes.
- Then tip in karela, mix and saute for a minute or so.
- Stir in salt, cover with lid and cook for 10 minutes, stirring once or twice in between.
- Add all the ground spices powders except amchoor powder.
- Mix well, cook on a low heat until oil appeares on the sides of the pan. Check the karela and potatoes by pressing with spatula if they are done.
- Add jaggery and amchoor powder. Mix well, tip in the fried cashews and raisins.
- Turn off the heat, sprinkle freshly chopped coriander.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in May 2012.
Anonymous says
nice idea.. thanks for posting..
Jayanthi says
I would have been happy to try the bottle gourd and potato...you must be totally daring to try it with bitter gourd. Love the idea though...looks amazing.
Santosh Bangar says
hi Jaguriti thanks for attempting and it looks tempting
Simplyfood says
I always add jaggery to my karela sabji, this sounds interesting.Welcome to blog hop.
Sumee says
Different combination for me.. I love bitter gourd.. have to try this. And yes welcome to bloghopping. 🙂
Roshni says
love karela.. this dish looks totally yummy
Unknown says
That looks like a great recipe.
Swetha says
Never heard of this combo. Interesting.
Shama Nagarajan says
delicious curry
Priya Suresh says
Never tried to combine these both veggies,sabji looks fabulous.