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.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
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 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.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in May 2012.
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 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.
Guvar Dhokli nu Shaak is an authentic Gujarati dish prepared with cluster beans and multigrain dumplings. It’s easy to prepare on the stove top or Instant Pot.
Guvar dhokli is a Kathiyawadi recipe, particularly from Saurashtra. Guvar or cluster beans are simmered with dumplings in a sweet and spicy gravy. The dumplings, aka dhokli, are prepared with wheat flour, gram flour and millet flour.
The dhokli for guvar dhokli are prepared by hand compared to dal dhokli where the dhokli are rolled out using a rolling pin.
In our house, guvar dhokli is always eaten on its own with kachumber salad , but it can be served as a shaak with boiled basmati rice or Gujarati rotli .
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
● Cluster beans – we need tender guvarphali for this recipe. You can use frozen too. If you have mature beans, the dish may take extra time to cook.
● Flours – I have taken wholewheat flour, gram flour and millet flour. You can skip millet flour if you wish.
● Spices – basic Indian spices and masalas such as red chilli and turmeric powder, ground cumin and coriander power, mustard, carom seeds and hing.
● Ginger – garlic puree – for a typical kathiyawadi taste garlic is must, but it can be left out.
● Jaggery – adds a little sweetness and adds shine to the dish.
● Oil – preferably use sunflower or peanut oil to bring out the best of flavours.
Storage
Guvar dhokli is best eaten the day it is made. Leftovers can be stored in an airtight container and kept refrigerated for 3 days. Reheat thoroughly with a splash of water in the microwave or stove top.
I do not recommend freezing this dish as the textures will alter upon defrosting.
The dhokli can be prepared at most a few hours in advance.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Guvar Dhokli Nu Shaak
Equipment
- pan
Ingredients
Guar Gravy
- 1 cup cluster beans guvar cut into small pieces
- 3 tablespoon oil
- ½ teaspoon. mustard seeds rai
- ¼ teaspoon carom seeds ajwain
- pinch hing
- 1 tablespoon ginger-garlic paste combined
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 1 tablespoon ground cumin and coriander dhana jeeru
- ¼ teaspoon garam masala optional
- 1 tablespoon jaggery gud
- 1 teaspoon salt
- 1 tablespoon lemon juice
Dhokli
- ¾ cup whole wheat flour roti atta
- ¼ cup millet flour bajri atta
- 2 tablespoon gram flour besan
- 1 teaspoon salt
- 2 tablespoon oil
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ½ teaspoon carom seeds ajwain
Instructions
Dhokli
- In a big mixing bowl add all the dhokli ingredients and add very little water at a time and knead a stiff dough.
- Divide the dough into small balls (marble size), then press them slightly to make round and flat dhokli.
- Once all the dhoklis are made, cover with a clean cloth and set aside.
Guvar Gravy
- Heat oil in a kadai/pan and add mustard seeds.
- Once they crackle, add ajwain and hing.
- Then add washed cluster beans and cook for few seconds.
- Add 2 cups of water and add ginger garlic paste and all the masala and salt.
- Do not cover the kadai, and let the cluster beans cook for 7-8 minutes.
- Add pressed dhokli one by one, add little water if needed.
- Cover the kadai with the lid and cook guvar dhokli until done.
- It will take another 8-10 minutes.
- Add jaggery and cook further one minute.
- Turn off the heat, add lemon juice and garnish it with fresh 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.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in April 2016.
