Bharwa Lauki In No Onion, Garlic Makhani Recipe

Stuffed bottle gourd roundels in a tomato makhani gravy is a unique, quick and easy recipe that you can try at home especially if your little ones do not like this vegetable. Seasoned with various flavourful and aromatic spices this unique recipe is surely a treat to your taste buds and can be served withthe sides of some hot and fresh Indian flatbread/ chapati.

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50minstotal
30minsPrep
20minsCook
50m.total
30m.Prep
20m.Cook
Bharwa Lauki In No Onion,  Garlic Makhani
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Ingredients for Bharwa Lauki In No Onion, Garlic Makhani Recipe

  • As required Ingredients for filling
  • 1 cup Paneer crumbled
  • 1 Green chilli finely chopped
  • 1 tablespoon Besan
  • 1 teaspoon Garam Masala
  • NaN As required Salt
  • As required Lauki peeled
  • As required Ingredients for gravy
  • 2 Red chillies Nos
  • 2 tablespoon Cashew nuts
  • 2-3 Green cardamom Nos
  • 2-3 Cloves
  • 1 inch Ginger finely chopped
  • 1/4 cup Water for grinding
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Garam masala powder
  • 2 teaspoon Coriander powder
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Sugar or honey
  • 1 cup Cooked tomato puree
  • 1 tablespoon Cream
  • 1 teaspoon Kasuri methi

Directions: Bharwa Lauki In No Onion, Garlic Makhani Recipe

  • STEP 1.For the filling, take 1 cup crumbled paneer, add 1 finely chopped green chilli, 1 tbsp besan (gram flour) for binding, 1 tsp garam masala, 1 tsp salt. Mix well to combine.
  • STEP 2.Peel ½ a lauki, slice roundels a little thick. And cut out the centres. Stuff the lauki roundels with the filling. Press it firm so it stays and does not fall out.
  • STEP 3.Place the stuffed lauki on a preheated pan and drizzle a little oil on each lauki.
  • STEP 4.Sprinkle salt over the lauki and cook them on medium heat for 3 to 4 minutes or longer depending on the vegetable and how thick it is cut.
  • STEP 5.Keep turning and flipping them over occasionally to ensure that they cook through evenly. When cooked they will feel a little soft when poked with a knife.
  • STEP 6.For the gravy, into a grinding jar add 2 red chillies, 2 tbsp cashew nuts, 2 to 3 green cardamom (elaichi), 2 to 3 cloves (lavang), 1 inch finely chopped ginger. Add ¼ cup water and blend together to make a smooth paste.
  • STEP 7.In a preheated pan add 1 tsp oil, add the ground masala. Stir well and cook for a few minutes without over cooking.
  • STEP 8.Add ½ tsp turmeric powder, 1 tsp garam masala powder, 2 tsp coriander powder, 1 tsp red chilli powder and salt to taste. Add 1 tsp sugar or honey. Give it a quick stir.
  • STEP 9.To this add 1 cup cooked tomato puree, and mix well to combine with the masala. Bring it to a brisk boil and add kasuri methi as desired. Mix well and turn off the heat.
Nutrition
value
746
calories per serving
39 g Fat41 g Protein55 g Carbs17 g FiberOther

Current Totals

  • Fat
    39g
  • Protein
    41g
  • Carbs
    55g
  • Fiber
    17g

MacroNutrients

  • Carbs
    55g
  • Protein
    41g
  • Fiber
    17g

Fats

  • Fat
    39g

Vitamins & Minerals

  • Calcium
    917mg
  • Iron
    9mg
  • Vitamin A
    2192mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    255mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    46mg
  • Vitamin E
    1mg
  • Copper
    1mcg
  • Magnesium
    295mg
  • Manganese
    16mg
  • Phosphorus
    768mg
  • Selenium
    43mcg
  • Zinc
    7mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp