Stuffed Karela

Karela or Bitter Melon is one vegetable not everyone enjoys to eat as it’s name suggests due to it’s bitter taste. Yet it is widely used in Indian cooking. This vegetable is nature’s yet another bountiful gift to mankind. Karela has lot of medicinal properties too. It has been widely used in traditional medicines. It is known to be used in treating diabetes which may help in lowering blood sugar level.
So, it’s Karela for dinner at my home tonight.

1 & 1/2 lbs or 6 - 8 pieces of small to medium size karela
Fennel seeds or saunf
1 - 2 tbsp Masala
1 medium size onion finely chopped
1 medium size cooked and mashed aloo (potato) or 2 tbsp besan
1 tbsp Oil
1 tsp Amchur powder
Salt to taste

Wash karela and scrape the skin. Save the skin for stuffing. Slit the karela with it’s in tact. Apply a good amount of salt all over the karela and keep it aside for at least 2 - 3 hours. In a pan, heat oil and add saunf, onion, scrapings from the karela and saute well. If you are using besan instead of aloo, then saute the besan as well until golden brown on a medium flame. Add the masala and mix well. if you use aloo, now add the mashed aloo and mix. Let the mixture cool.

After a couple of hours water would be released from the karela. Squeeze the karela well to get rid of the water; it’s bitter. Rinse the karela with water; pat dry. Now fill in the stuffing into each karela. You need not add more salt as the karela has already absorbed enough salt. In a non-stick pan, add oil and place the karela’s. Cover it with a lid and let it cook. Turn the side of the karela such that it’s cooked and turned golden brown all through out. Karela is ready to be relished with some hot Chappatis or Rotis or Naan bread or Tortillas. Even a finicky eater will find this dish delightful.

Mutter Paneer

Paneer is the most common Indian form of cheese that is similar to fresh mozzarella without the salt added to it. It does not melt like any other cheese. Most Paneer is pressed into a cube and then sliced, chopped or crumbled. It is widely used in India and a variety of dishes could be made from Paneer. It is completely vegetarian. It is a good source of protein for vegetarians. Paneer could be made at home by simply bringing milk to a boil and using acid to separate the curds. The curds are then drained in a cheesecloth or muslin cloth and excess water is pressed out. Now tell me Who wouldn’t like paneer?

1 whole paneer - cubed
1 medium size onion grated or finely chopped
Tomato puree 1/2 cup. Tomato paste could be added as an alternative by mixing with water.
1 tsp grated ginger
1 tsp garlic (optional)
1/4 cup thawed frozen peas or you can use fresh peas
1/4 cup yogurt or curd
1 tsp turmeric powder
1 tbsp Dhania or Coriander powder
1 tsp red chilli powder
1 tsp Garam Masala (optional)
1 cinnamon stick, 3 -4 cloves, 1 bay leaf, 1 cardamom or elaichi (Break open it )
1 tsp cumin seeds or jeera
Oil and salt to taste

First boil some water. Turn off the stove, add turmeric, salt, mix well and then add the cubed paneer pieces. Let it soak in it for 10 -15 minutes. Drain the water. You will see that the paneer absorbed the yellow color of the turmeric.

In a pan, add oil and when hot, add jeera. Then add the cloves, cinnamon stick, bay leaf and elaichi and saute. Now add the grated onion and saute well. Add the tomato puree and let it cook well until oil separates. Add some turmeric, chilli powder, dhania powder, garam masala to the yogurt and mix well.

Add this yogurt mixture to the onions and cook. Add some water if needed. Then add the paneer pieces, mix well. In the end, add the thawed peas.

If you are using fresh peas, first add the peas, cook and then add the paneer. Bring it to a boil and your favorite paneer recipe is ready to be served with Bread or Chappatis or Rotis or Naan bread or Tortillas.