stuffed karela/ bitter gourd in gravy

Ingredients
for gravy- step 1
oil  2 tbsp
ghee  2 tbsp
jeera  1 tsp
chilli-ginger-garlic paste  2 tbsp
coriander seeds  1 tbsp
saunf/ fennel seeds  1 tsp
bay leaf  1
cinnamon 1 "stick broken into small pieces
cloves 3
cardamom 4 broken open
red chillies  2
kasturi methi  1 tsp
coconut 1 tbsp
cashew nuts soaked and drained  2 tbsp
onion 2 chopped
garlic 5-6 cloves

in a pan, heat oil and ghee, add jeera once it crackles, add chilli-ginger-garlic paste, fry well, add coriander seeds, dry garam masalas, red chillies, fry well for 2 minutes, add onion and garlic fry well, add kasturi methi, coconut, cashew nuts, fry for 2 minutes, remove, cool and grind with water to a fine paste, keep aside

 step 2 for gravy
in a pan, heat 2 tsp oil, add tomatoes chopped 1 bowl, salt, turmeric 1 tsp, garam masala 1 tsp, chilli paste  1 tbsp, fry well, cook till tomatoes are soft, add milk powder  2 tbsp, mix well, add the ground paste, 2 cups water, let it boil on low flame well, once it thickens, remove and keep aside

for stuffing
boiled and mashed potato 2 small or 1 big
paneer crumbled  50 gm
green chillies chopped  1 tsp
salt
raisins  1 tbsp
coriander leaves and mint  finely 2 tbsp
karela/ bitter gourd scraped and cut into 2" rounds, steamed for 5-7 minutes
mix all the stuffing ingredients well, stuff well into karela, keep aside
in a pan, heat 2 tsp oil, fry the stuffed karelas well by turning from side to side till light brown, add 1/2 of the prepared gravy, cream 1 tbsp, grate 1 cube cheese, mix well
serve hot with spinach roti or even plain roti/ rice.




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