Karele Ki Sabzi Recipe | How to make Karela Ki Sabji at Home | Karela Sabji Recipe – Step By Step with Images and Video.
Craving something savory, bold, and packed with flavor? 🍽️ Say hello to Karele Ki Sabji—a deliciously spiced Indian stir-fry that turns bitter gourd into a crispy, tangy, and utterly irresistible dish! Made with everyday pantry spices and a special masala mix, this recipe balances the natural bitterness of karela with bold flavors and crunchy textures.
Tossed with aromatic seeds like cumin, fennel, and nigella, and finished with a touch of dry mango powder, every bite brings a perfect mix of spice, tang, and earthiness. Whether you pair it with roti or serve it as a side with dal-chawal, it’s a game-changer for your everyday meals.
In this quick and easy recipe, I’ll show you how to make the perfect Karele Ki Sabji that even karela skeptics will love. Let’s get cooking! 🔥🥄
Ingredients of Karele Ki Sabzi Recipe
Karele Ki Sabzi Recipe Video
Karele Ki Sabzi Recipe | How to make Karela Ki Sabji at Home | Karela Sabji Recipe
Materials
- Bitter Gourd – 500 gm
- Salt – 1.5 tsp
- Lemon Juice – 2 tbsp
- Kashmiri Red Chilly Powder – 2 tsp
- Coriander Powder – 2 tsp
- Turmeric Powder – 1 tsp
- Cumin Powder – 1 tsp
- Aniseed Fennel Seeds – 1.5 tsp
- Garam Masala – 1/2 tsp
- Gram Flour – 2 tbsp
- Mustard Oil – 1 tbsp
- Mustard Oil – 3 tbsp
- Cumin Seed – 1 tsp
- Carom Seed/Ajwain
- Nigella Seeds – 1/2 tsp
- Fenugreek Seed – 1/4 tsp
- Coriander Seed – 1 tsp
- Fennel Seeds – 1 tsp
- Asafoetida/Hing
- Salt as per Taste
- Aamchoor Powder
- Kasoori Methi
- Chopped Coriander
Instructions
- Prep the Bitter Gourd: Take 500 grams of bitter gourd (karela), wash it thoroughly in salted water to reduce bitterness.
- Chop the Karela: Cut the bitter gourds into small, thin slices and discard any hard seeds if present.
- Marinate to Reduce Bitterness: Add 1 tbsp of salt and 2 tbsp of lemon juice to the chopped karela. Mix well and let it rest for 10–15 minutes.
- Squeeze Out Excess Moisture: After marinating, gently squeeze the karela pieces to remove the excess water and bitterness.
- Spice It Up: Add 2 tsp red chilli powder, 2 tsp coriander powder, 1 tsp turmeric powder, 1 tsp cumin powder, 1.5 tsp aniseed (saunf) powder, and 1/2 tsp garam masala. Mix thoroughly to coat all the pieces.
- Add Binding: Now add 2 tbsp gram flour (besan) and 1 tbsp mustard oil to the spiced karela. Mix everything until evenly combined.
- Heat the Oil: Place a pan on medium flame, add 3 tbsp mustard oil, and heat until it starts to smoke slightly (this removes its raw smell).
- Temper the Oil: Add 1 tsp cumin seeds, 1/2 tsp carom seeds (ajwain), 1/2 tsp nigella seeds (kalonji), 1 tsp fenugreek seeds (methi), 1 tsp coriander seeds, 1 tsp fennel seeds (saunf), and a pinch of asafoetida (hing). Sauté for a few seconds until aromatic.
- Cook the Karela: Add the prepared bitter gourd mixture to the pan. Stir well and sauté for 3–4 minutes.
- Season with Salt: Add salt as per your taste and mix again.
- Steam the Sabji: Place a small bowl filled with water inside the pan to help steam the karela. Cover with a lid and cook on low flame for 3–4 minutes.
- Add Tang and Flavor: Remove the lid and add 1 tsp dry mango powder (amchur), 1 tsp crushed kasuri methi, and 3–4 slit green chillies. Mix well.
- Final Cook: Let it cook for another 2 minutes so the flavors blend together.
- Garnish: Turn off the flame and garnish with freshly chopped coriander leaves.
- Serve & Enjoy: Your perfectly spiced and slightly tangy Karele Ki Sabji is ready to serve! Enjoy it hot with roti, paratha, or dal-chawal.
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Karele Ki Sabzi Recipe – Step By Step
1: Prep the Bitter Gourd: Take 500 grams of bitter gourd (karela), wash it thoroughly in salted water to reduce bitterness.
2: Chop the Karela: Cut the bitter gourds into small, thin slices and discard any hard seeds if present.
3: Marinate to Reduce Bitterness: Add 1 tbsp of salt and 2 tbsp of lemon juice to the chopped karela. Mix well and let it rest for 10–15 minutes.
4: Squeeze Out Excess Moisture: After marinating, gently squeeze the karela pieces to remove the excess water and bitterness.
5: Spice It Up: Add 2 tsp red chilli powder, 2 tsp coriander powder, 1 tsp turmeric powder, 1 tsp cumin powder, 1.5 tsp aniseed (saunf) powder, and 1/2 tsp garam masala. Mix thoroughly to coat all the pieces.
6: Add Binding: Now add 2 tbsp gram flour (besan) and 1 tbsp mustard oil to the spiced karela. Mix everything until evenly combined.
7: Heat the Oil: Place a pan on medium flame, add 3 tbsp mustard oil, and heat until it starts to smoke slightly (this removes its raw smell).
8: Temper the Oil: Add 1 tsp cumin seeds, 1/2 tsp carom seeds (ajwain), 1/2 tsp nigella seeds (kalonji), 1 tsp fenugreek seeds (methi), 1 tsp coriander seeds, 1 tsp fennel seeds (saunf), and a pinch of asafoetida (hing). Sauté for a few seconds until aromatic.
9: Cook the Karela: Add the prepared bitter gourd mixture to the pan. Stir well and sauté for 3–4 minutes.
10: Season with Salt: Add salt as per your taste and mix again.
11: Steam the Sabji: Place a small bowl filled with water inside the pan to help steam the karela. Cover with a lid and cook on low flame for 3–4 minutes.
12: Add Tang and Flavor: Remove the lid and add 1 tsp dry mango powder (amchur), 1 tsp crushed kasuri methi, and 3–4 slit green chillies. Mix well.
13: Final Cook: Let it cook for another 2 minutes so the flavors blend together.
14: Garnish: Turn off the flame and garnish with freshly chopped coriander leaves.
15: Serve & Enjoy: Your perfectly spiced and slightly tangy Karele Ki Sabji is ready to serve! Enjoy it hot with roti, paratha, or dal-chawal.
