Karela Recipe Pakistani | Karela Fry With Aloo | Karelay Aloo
Today, I’m sharing a beloved Karela Recipe from Pakistani cuisine: Karela Fry With Aloo. This isn’t your average sabzi—it’s a chatpata, dry version where karela and potatoes are fried to crispy perfection and then tossed with a medley of onions and spices.
But before we go ahead…let me share a personal journey with you about Karelay Fry.
Back in the day, I couldn’t imagine enjoying karela—its bitter taste was a challenge for me, especially since I wasn’t a big fan of veggies. My mom used to make it with keema (minced meat), masking the bitterness, which helped me tolerate it a bit more.
Fast forward to marriage, and my husband’s family introduced me to karela aloo, a version where the bitter melon is paired simply with potatoes. Initially, I was still on the fence, but when I discovered the dry sabzi fried style, everything changed.
There’s something about the crispy karela and tender potatoes, combined with a medley of spices, that won me over completely. I’m quite picky about new flavors, so it genuinely surprised me how I got around to loving this dish—it truly is an acquired taste, I guess.
What’s even more shocking is that my toddler ate it with me, much to the surprise of both me and my mother-in-law! Who would have thought?
Don’t believe me? Give this Karela Recipe a try!
About Karela | Bitter Gourd | Bitter Melon
Scientific Name: Momordica charantia
Family: Cucurbitaceae (the gourd family)
Appearance: Bitter gourd is a tropical and subtropical vine that produces elongated, warty, and green fruits. The surface of the fruit has a distinctive rough, bumpy texture.
Taste: True to its name, bitter gourd has a distinctly bitter taste that can be an acquired taste for many.
Nutritional Benefits: Bitter gourd is highly nutritious, rich in vitamins A and C, iron, and potassium. It is also known for its medicinal properties, particularly in traditional medicine systems like Ayurveda and Traditional Chinese Medicine. It is believed to help regulate blood sugar levels, making it beneficial for diabetics.
Culinary Uses: Bitter gourd is used in a variety of dishes across Asian cuisines. It can be stir-fried, stuffed, pickled, or used in curries. Despite its bitterness, it is often paired with strong spices and other ingredients to balance its flavor.
Availability: Bitter gourd is widely available in Asian grocery stores and markets. It can be found fresh, dried, or in the form of juice or supplements.
The fruit is commonly used in Indian, Chinese, and Southeast Asian cooking and is known for its health benefits, including its use in controlling blood sugar levels.
Karela Recipe: Ingredients
To Fry Karela (Bitter Gourd):
Ingredients:
- 1/4 cup oil
- 1 large karela (bitter gourd) (282g)
- 1/2 tsp salt
Instructions:
- Wash and dry the karela. Slice it in half lengthwise and remove the seeds using a spoon. Slice each half into thin pieces.
- Heat 1/4 cup of oil in a pot, add the sliced karela and salt. Fry until golden. Set aside.
To Fry Potato:
Ingredients:
- 1 tbsp oil
- 1 medium potato (118g, peeled weight)
Instructions:
- Peel and slice the potato lengthwise, then slice into small pieces.
- In the same pot, heat 1 tbsp of oil and fry the potatoes until done. Remove and set aside with the fried karela.
To Make Dry Karela Masala:
Ingredients:
- 2 tablespoons oil
- 2 cloves garlic, minced
- 1/8 teaspoon kalonji (black seeds)
- 1 medium onion (95g, peeled weight)
- 1/2 teaspoon Kashmiri red chili powder (lal mirch)
- 1/2 teaspoon turmeric (haldi)
- 1 teaspoon dhanya (coriander) powder
- 1/2 teaspoon mango powder (amchur)
- 1/4 teaspoon salt
Instructions:
- In the same pot, heat 2 tablespoons of oil, add the black seeds and minced garlic, and fry for 30 seconds.
- Add the thinly sliced onion and fry for another 2 minutes.
- Lower the heat and add red chili powder, turmeric powder, coriander powder, mango powder, and salt. Cook for 1 minute.
- Add the fried karela and potatoes. On medium flame, cook for 2 minutes until well combined.
How to reduce bitterness of karelay
I do not do these extra steps to reduce bitterness in my recipe below because I prefer that bitterness and feel it’s already reduced with frying! However it’s up to you entirely how bitter you like them.
Preparation:
- Wash the karelay thoroughly under running water.
- Trim the ends and slice them lengthwise.
Optional Step – Salt Treatment:
- Sprinkle salt generously over the sliced karelay and toss them to coat evenly.
- Place the salted karelay in a colander or on a plate and let them sit for about 15-20 minutes.
- During this time, the salt draws out some of the bitter juices from the karelay.
Squeeze Out Bitter Water:
- After 15-20 minutes, squeeze the salted karelay gently to extract the bitter juice.
- Rinse them under running water to remove excess salt and the bitter liquid.
Proceed with Karela Recipe:
- Once the karelay have been treated with salt and rinsed, they are ready to be used in your chosen recipe.
- Follow the recipe steps as usual, frying, stuffing, or cooking the karelay as directed.
This process helps reduce the intense bitterness of karelay, making them more palatable while retaining their unique flavor in the final dish. Adjust the salt and rinsing time based on your personal preference for bitterness.
Other Indian And Pakistani Recipes Made With Karela
Karelay Aloo (Bitter Melon with Potatoes):
- Karelay aloo combines sliced bitter melon with potatoes, typically fried and seasoned with spices like cumin, turmeric, and chili powder. The bitterness of karela contrasts deliciously with the softness of potatoes.
Karela Pyaz (Bitter Melon with Onions):
- Karela pyaz features bitter melon slices cooked with onions in a blend of spices. The sweetness of onions helps balance the bitterness of karela, creating a flavorful side dish.
Karela Masala:
- Karela masala involves frying bitter melon until crispy and then cooking it in a spicy tomato-based gravy infused with garam masala and other spices. It’s a rich and hearty dish often served with roti or rice.
Karela Qeema (Bitter Melon with Minced Meat):
- Karela qeema pairs bitter melon with minced meat (usually beef or lamb) cooked together in a flavorful spice mix. The meat adds richness to the dish, complementing the unique bitterness of karela.
Bharay Huay Karelay (Stuffed Bitter Melon):
- Bharay huay karelay are bitter melons stuffed with a spiced mixture of ground spices, often including onions, garlic, and sometimes minced meat. After stuffing, they are simmered in a tangy tomato gravy until tender and flavorful.
In these South Asian recipes, bitterness is always balanced and enhanced with various spices and ingredients.
Karela Aloo Calories & Nutritional Information
Here’s the nutritional information for bitter gourd (bitter melon) from USDA, presented in a table format for both 100 grams and one large piece (approximately 282 grams):
| Nutrient | Per 100g | Per 1 Large Piece (282g) |
|---|---|---|
| Calories | 17 kcal | 48 kcal |
| Protein | 0.84 g | 2.37 g |
| Fat | 0.17 g | 0.48 g |
| Carbohydrates | 3.70 g | 10.43 g |
| – Fiber | 2.6 g | 7.3 g |
| – Sugars | 0.34 g | 0.96 g |
| Vitamin A | 471 IU | 1329 IU |
| Vitamin C | 84 mg | 237 mg |
| Vitamin K | 4.8 µg | 13.5 µg |
| Folate | 72 µg | 203 µg |
| Potassium | 296 mg | 835 mg |
| Calcium | 19 mg | 53 mg |
| Iron | 0.43 mg | 1.21 mg |
These values provide a comparison between the nutritional content per 100 grams and per one large piece (approximately 282 grams) of bitter gourd.
Karela Recipe Calories
In Pakistani cooking, dishes like karela (bitter melon) often showcase rich flavors enhanced by generous amounts of cooking oil. This approach, while delicious, can also bump up the calorie count significantly.
| Nutrient | Amount | Calories | Protein (g) | Fat (g) | Carbohydrates (g) |
|---|---|---|---|---|---|
| Oil (Total) | 7 tbsp | 840 | 0 | 94 | 0 |
| Karela | 282g | 50 | 2 | 0.5 | 11 |
| Potato | 118g | 100 | 2 | 0.1 | 26 |
| Garlic | 2 cloves | 10 | 0.5 | 0 | 2 |
| Onion | 95g | 40 | 1 | 0 | 9 |
| Spices | (est.) | 10 | 0.5 | 0.5 | 2 |
| Total | 1050 | 6 | 96.1 | 50 |
For example, a typical serving of karela aloo or bharay huay karelay might pack around 300 calories due to the frying process. Despite this, these recipes hold a special place in our cultural cuisine, often enjoyed during gatherings or family meals.
On my blog, I often focus on sharing healthier, low-calorie Pakistani recipes, such as Low Calorie Bhindi Masala and Low Calorie Lahori Cholay but creating a low-oil version of karela that still tastes just as good poses a challenge. Striking that balance between tradition and health is something I’m exploring with passion, aiming to find ways to savor our favorite dishes with a lighter touch. I just haven’t got there yet with our traditional karela fry recipe! 😀
Calories per portion when the recipe is divided into 2 portions and 3 portions:
| Nutrient | Calories | Protein (g) | Fat (g) | Carbohydrates (g) |
|---|---|---|---|---|
| Per Portion (2 portions) | 525 | 3 | 48.05 | 25 |
| Per Portion (3 portions) | 350 | 2 | 32.03 | 16.67 |
These calculations are based on dividing the total nutritional values of the recipe accordingly into 2 and 3 equal portions.
How to serve Karela Fry With Aloo
To serve karela fry or karelay aloo, here’s a delightful way to enjoy them:
- Bread Options: Serve with your favorite Indian bread such as naan, homemade roti, or paratha. These breads complement the rich flavors of karelay or karelay aloo.
- Side Dip: Offer green chutney or raita on the side. Green chutney adds a fresh and tangy contrast, while raita provides a cooling element that balances the spices.
- Fresh Salad: Prepare a fresh salad with sliced cucumbers, tomatoes, onions, and a squeeze of lemon juice. This adds a refreshing crunch and acidity to the meal.
Karela Recipe Pakistani | Karela Fry With Aloo
Ingredients
To Fry Karela (Bitter Gourd):
- 1/4 cup oil
- 1 large karela bitter gourd (282g)
- 1/2 tsp salt
To Fry Potato:
- 1 tbsp oil
- 1 medium potato 118g, peeled weight
For Dry Karela Masala:
- 2 tablespoons oil
- 2 cloves garlic minced
- 1/8 teaspoon kalonji black seeds
- 1 medium onion 95g, peeled weight
- 1/2 teaspoon Kashmiri red chili powder lal mirch
- 1/2 teaspoon turmeric haldi
- 1 teaspoon dhanya coriander powder
- 1/2 teaspoon mango powder amchur
- 1/4 teaspoon salt
Instructions
Frying Karelay
- Wash and dry the karela. Slice it in half lengthwise and remove the seeds using a spoon. Slice each half into thin pieces.
- Heat 1/4 cup of oil in a pot, add the sliced karela and salt. Fry until golden. Set aside.
Frying Potatoes
- Peel and slice the potato lengthwise, then slice into small pieces.
- In the same pot, heat 1 tbsp of oil and fry the potatoes until done. Remove and set aside with the fried karela.
To Make Dry Karela Masala:
- In the same pot, heat 2 tablespoons of oil, add the black seeds and minced garlic, and fry for 30 seconds.
- Add the thinly sliced onion and fry for another 2 minutes.
- Lower the heat and add red chili powder, turmeric powder, coriander powder, mango powder, and salt. Cook for 1 minute.
- Add the fried karela and potatoes. On medium flame, cook for 2 minutes until well combined.
Frequently Asked Questions
What is karela in English?
Karela is known as bitter gourd or bitter melon in English.
How to reduce bitterness of karelay?
To reduce bitterness, slice karela lengthwise, sprinkle with salt, and let sit for 15-20 minutes. Squeeze out bitter juices and rinse before using in recipes like karela aloo or karela masala to enhance flavor while minimizing bitterness.
How to cook bitter melon Punjabi style?
Punjabi-style karela, or bitter melon, is prepared by slicing the vegetable, removing its seeds, and frying it until golden brown with a touch of salt. Alongside, potatoes are sliced, fried until cooked, and set aside. In the same pan, a mixture of garlic, onions, and spices is fried to create a flavorful base. The fried bitter melon and potatoes are then added back to the pan, mixed thoroughly with the spices, and cooked together to blend the flavors, resulting in a delicious and aromatic dish characteristic of Punjabi cuisine.
How to cook karela Indian style?
Similar to this recipe, in Indian cuisine, preparing karela (bitter melon) typically involves slicing the vegetable lengthwise, removing its seeds, and optionally treating it with salt to reduce bitterness. The sliced karela is then fried until golden and crispy. In a separate pan, a blend of spices such as cumin, turmeric, and red chili powder is tempered in oil along with garlic and onions for added flavor. The fried karela is then added to this seasoned mixture, ensuring all ingredients are thoroughly combined and cooked together to create a savory dish that balances the natural bitterness of the vegetable with aromatic spices, characteristic of traditional Indian cooking.
