Karele Ki Shaami | Recipe Guide in English | Metropolitan Hotel, Delhi

Recipe guide to a vegetarian version of kebabs

Experimenting with bitter gourd and cheese

Traditionally a non-vegetarian savoury,  kebabs have interesting vegetarian versions also. This one is made with bitter gourd and cheese.  Follow this simple recipe to make Karele ke Shammi, a healthy version of kebabs curated at Chutney Bar+ Tandoor, the pan-Indian restaurant at The Metropolitan Hotel and Spa in Delhi.

Karele ki Shammi

Ingredients –

1. Karela -fresh        500g
2. Roasted channa powder 100g
3. Gram masala 10g
4. Chat masala 10g
5. Roasted cumin powder 5g
6. Salt to taste
7. Red chili powder 2g
8. Grated cheese 20g
9. Desi ghee for cooking 30g

Method

1. Take karela or bitter gourd, wash it properly and cut into small pieces. Scrape out the seeds and soak karela in salted water for an hour.
2. After this, boil karela until cooked properly. Take it out and keep aside for cooling; and then grind it.
3. Mix the ground material with spices and roasted chickpea flour to prepare a dough.
4. Take small portions of dough, stuff them with grated cheese and roll into kebabs.
5. Heat desi ghee or clarified butter in a pan and grill the kebabs until golden-brown
6. Remove from heat and serve with a sweet chutney or sauce.