Simple Way to Prepare Favorite Alu Karala Sabji
Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to prepare a special dish, Steps to Make Ultimate Alu Karala Sabji. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Alu Karala Sabji, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Alu Karala Sabji delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Alu Karala Sabji is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Alu Karala Sabji estimated approx 25 minute.
To begin with this particular recipe, we must prepare a few ingredients. You can have Alu Karala Sabji using 12 ingredients and 4 steps. Here is how you cook that.
#WIS
Ingredients and spices that need to be Take to make Alu Karala Sabji:
- 1 cup Karela pieces
- 2/3 rd cup boiled & smashed Alu
- 2 tablespoons oil
- 2 Tablespoons jaggery
- 3 teaspoons chilli powder
- 1 teaspoon ginger paste
- 1/2 teaspoon haldi powder
- As Per Taste Salt
- 2 teaspoon cumin coriander seeds powder
- 1 teaspoon garam masala
- 2 teaspoon🍋 lemon juice
- 2 tablespoons coriander leave
Instructions to make Alu Karala Sabji
- Peel off the karela. Slit and cut into round pieces. Add some salt to Karela pieces and rub with Karela. Then wash the Karela pieces.
- Heat the oil in a pan on medium flame. Add the Karela pieces and saute them till light brown color. Then add all masala ingredients and jaggery. Mix well. Then add the, smashed Alu. Mix well and cook for 1 minute.
- Switch off the flame and add the lemon🍋 juice. Then mix well.
- A tastey spicy Alu Karela subji is ready for serve. Garnish with coriander leave and serve with roti, paratha.
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