Karela Aloo Doodh key Saath (Bitter Guard Potato using milk) is a unique recipe of Karela Sabzi. The bitterness of Karela is balanced with milk. Traditionally the vegetables are deep fried but to avoid making oily food I have air fried them in an Air fryer. This way the dish is equally tasty but lot more healthy.
Yield: 3 to 4 servings
Prep time: 15 minutes
Total time: 25 minutes
4 medium Karela (bitter gourd)
2 medium aloo (potato)
½ cup milk
2 tablespoon water
1½ teaspoon dhania (coriander powder)
½ teaspoon chilli
¼ teaspoon haldi (turmeric)
¼ teaspoon garam masala
½ teaspoon amchur (mango powder)
1/3 teaspoon saunf (fennel seed)
½ teaspoon sugar
Salt to taste
1 bay leaf
2 teaspoon oil
Oil for frying (optional)
- Wash and scrape the karela’s.
- Cut each Karela horizontally in 4 long sticks.
- Peel wash aloo and cut into fingers.
- In batches air fry both the vegetables in an Air Fryer till golden or deep
- fry the aloo on high heat till golden. Drain and set aside.
- Similarly fry the Karela also and set aside.
- In a small bowl mix all the dry spices except the saunf, add 2 tablespoon water and make a paste.
- Heat 2 teaspoon oil in a pan; add the saunf and bay leaf.
- Add the paste and sauté on low heat till the paste is thick and glossy.
- Now add the fried vegetables and stir so that the vegetables are well coated with the masala.
- Stir in milk, mix and cover, cook on low heat till the vegetables are cooked and the milk is evaporated.
- Uncover and sauté for a minute.
- Serve hot with parathas.
Note: I have not sprinkled salt on Karela to remove the bitterness. If you want to extract the bitterness from Karela, then rub ½ teaspoon salt and leave for 10 minutes. Squeeze out the bitter juice and then fry.