Karela Recipe Pakistani | Karela Fry With Aloo
a beloved Karela Recipe from Pakistani cuisine: Karela Fry With Aloo. This isn't your average sabzi—it's a hearty, dry version where karela and potatoes are fried to crispy perfection and then tossed with a medley of onions and spices.
Servings: 3
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.