Rinse the bitter gourd, cut both the edges. Scrape the uneven skin of bitter gourd. Keep it in a bowl.

Cut the bitter gourd into 1.5 inch pieces. Takeout the seeds using a spoon. The bitter gourd will look like a hollow pipe now.

Chop the seeds into very fine pieces and keep it with scraped skin. Add 1 tsp salt and mix well. Keep it for 20-25 minutes

After 25 minutes, add some water to the salt mixed seeds and skin. Wash well 2-3 times to get rid of bitterness.

Add 1 tsp oil to the pan. Once it heats up, add cumin seeds and fennel seeds and let it splutter.

Add the rinsed bitter gourd sking and seeds to the pan and saute for a minute it until the moisture is gone.

Crumble the cottage cheese and add it to the pan. Saute for 1/2 min.

Add 1/4 tsp turmeric, 1.5 tbs coriander powder, 1/2 tsp roasted cumin powder, 1 tsp red chilli powder, 3/4 tsp kitchen King masala, 1 tsp dry mango Powder and salt as per taste.

Stir continuously and let it cook for 3-4 minutes. Stuffing is ready. Take it out in a plate and let it cool.

Stuff the bitter gourd pieces/pipes with the prepared stuffing. Stuff it really tight.

Add 3 tbs oil to the pan. Keep the stuffed bitter gourd to the pan. Move the pan and coat the oil all over the bitter gourd. Keep the heat on low.

In a bowl add 1/8 tsp turmeric powder, 1/4 tsp chilli powder, 1/2 tbs coriander powder, 1/4 tsp kitchen King masala, 1/4 tsp dry Mango Powder and salt as per taste. Mix all the spices well

Sprinkle the mixed spices on the karela evenly. Cover the lid and let the bitter gourd cook from all sides.

It will take 15-18 minutes to cook. After every 3-4 minutes, turn the bitter gourd to cook evenly from all sides.

Once the bitter gourd is cooked from all side. Keep it verticle and let both the edges cook for 2 minutes each.

Switch off the heat and transfer it to another dish.

Paneer Karela is ready to be served.