Lauki Nazakat

• Produce

  • 3 Black pepper corn
  • 1 Brown onion
  • 1 tbsp Coriander, fresh
  • 2 Powder tsp Coriander
  • 1 Coriander
  • 1 Green chili - 1 tsp
  • 1 Potato
  • 8 Raisins

• Refrigerated

  • 1/2 cup Curd

• Canned Goods

  • 2 tbsp Tomato puree

• Condiments

  • 2 tbsp Cashewnut paste
  • 2 tsp Ginger-garlic paste

• Baking & Spices

  • 2 Cardamom, black
  • 3 Cardamom, green
  • 3 Cloves
  • 1/2 powder tsp Garam masala
  • 1 tsp Red chili powder
  • 2 Salt
  • 1/2 Powder tsp Turmeric
  • 1/4 powder tsp White pepper

• Oils & Vinegars

  • 1 Ghee or oil
  • 1 tbsp Oil

• Dairy

  • 2 tbsp Cream, Fresh
  • 2 tbsp Ghee
  • 1 Paneer

• Other

  • Cashewnuts - 4-5 ( chopped
  • Chironji - 1 tbsp
  • Kewra essence - 3-4 drops
  • Khoya - ½ cup ( grated
  • Khoya - 2 tbsp
  • Lauki / Bottle Gourd - 1 ( small size

Found on whiskaffair.com

Description

Ingredients

• For stuffing
• Lauki / Bottle Gourd - 1 ( small size )
• Ghee or oil for frying
• Paneer - ½ cup ( Grated )
• Khoya - ½ cup ( Grated )
• Boiled potato - ½ cup ( Grated )
• Cashewnuts - 4-5 ( chopped )
• Raisins - 8-10
• Chironji - 1 tbsp
• Fresh coriander - 1 tbsp
• Green chili - 1 tsp ( chopped )
• Garam Masala powder - ½ tsp
• Salt to taste
• White Pepper powder - ¼ tsp
• For the Gravy
• Ghee - 2 tbsp
• Oil - 1 tbsp
• Black Pepper Corn - 3-4
• Black Cardamom - 2
• Green Cardamom - 3-4
• Cloves - 3 -4
• Ginger Garlic paste - 2 tsp
• Cashewnut paste - 2 tbsp
• Khoya - 2 tbsp
• Curd - ½ cup
• Brown onion - 1 cup ( Recipe here )
• Tomato puree - 2 tbsp
• Coriander Powder - 2 tsp
• Red Chili Powder - 1 tsp
• Turmeric Powder - ½ tsp
• Salt to taste
• Fresh Cream - 2 tbsp
• Kewra Essence - 3-4 drops
• Coriander for garnishing

Directions

• Wash the lauki and peel the outer skin.
• Remove the pith of the lauki using a knife. Be careful to keep the outer covering intact. It must look like a cylinder.
• Heat water in a big pot and boil the lauki for 5-6 minutes.
• Drain and let it dry for a few minutes.
• Mix all the remaining ingredients in a bowl.
• Stuff this mixture inside the boiled lauki.
• Heat ghee in a pan and shallow fry the lauki on low heat from all the sides till it is slightly browned.
• Remove from ghee and drain on an absorbent paper.
• Cut the stuffed lauki into small roundels.
• Keep aside.
• For the Gravy
• Heat oil and ghee in a karahi.
• Add black peppercorn, black cardamom, green cardamom and cloves and fry for a few seconds.
• Add ginger garlic paste and fry for a minute.
• Add cashewnut paste, khoya and curd and fry for a minute.
• Add crushed browned onions and tomato puree and half a cup of water and cook for a minute.
• Add coriander powder, red chili powder, turmeric powder and salt and half cup of water and cook for 3-4 minutes.
• Add fresh cream and kewra essence and cook for another minute.
• To serve, arrange the stuffed lauki roundels in a serving plate.
• Pour the gravy on top.
• Serve hot with Saffron Pulao or laccha Paratha.