Lauki Tikka Masala

Name: Lauki Tikka Masala
Total time: 1800 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 500 gms Lauki/ Gheeya/ Bottle-gourd; 2 Big Onions; 3-4 Tomatoes; 4 Green Chillies; 1 inch Ginger; 1/2 Cup dahi; 3 Tablespoon Mustard Oil; 2 Tablespoon Besan; 1 Big Spoon Oil; 1 teaspoon jeera (cumin seeds); 1 Pinch Hing; Some Dhaniya Leaves; For Spices-; 2 teaspoons Salt; 1/2 Teaspoon Laal Mirch Powder; 3/4 Teaspoon Haldi Powder; 1 Teaspoon Kaali Mirch Powder; 1 Teaspoon Kashmiri Laal Mirch Powder; 1 Teaspoon Garam Masala; 4 Teaspoons Dhaniya Powder; 1/2 Teaspoon Roasted Kasuri Methi

Deepank @Deepank126

New Delhi

Lauki Tikka Masala

Saved

Ingredients

30 mins.

3-4 servings

500 gmsLauki/ Gheeya/ Bottle-gourd
2Big Onions
3-4Tomatoes
4Green Chillies
1 inchGinger
1/2 Cupdahi
3 TablespoonMustard Oil
2 TablespoonBesan
1 Big Spoon Oil
1 teaspoonjeera (cumin seeds)
1 PinchHing
Some Dhaniya Leaves
ForSpices-
2 teaspoonsSalt
1/2 TeaspoonLaal Mirch Powder
3/4 TeaspoonHaldi Powder
1 TeaspoonKaali Mirch Powder
1 TeaspoonKashmiri Laal Mirch Powder
1 TeaspoonGaram Masala
4 TeaspoonsDhaniya Powder
1/2 TeaspoonRoasted Kasuri Methi

Saved

Steps

30 mins.

1

Peel off the skin of gheeya, wash it properly & then chop them in medium-thick size disc shapes.
2

Now take a small pan, add 3 Tablespoon Mustard Oil in it & turn the gas on high flame to burn the oil first.
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When smoke starts coming out of the pan, turn off the flame & let the oil cool down a bit.
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After 30 seconds-1 minute, add 2 Table Spoon Besan & 1 Teaspoon Kashmiri Laal Mirch Powder in it & roast them for 1-2 minutes.
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Then take a bowl, add 1/2 Cup Dahi in it with Roasted Besan Rooh, 1/4 Teaspoon Haldi Powder, 1 Teaspoon Kaali Mirch Powder, 1/2 Teaspoon Garam Masala, 1 Teaspoon Salt & 2 Teaspoon Dhaniya Powder in it & mix them properly.
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Now add chopped gheeya pieces to it & mix them properly.
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Now keep the marinated gheeya in the refrigerator for 5-6 hours or overnight so that marination is sticked to them properly.
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Chop Dhaniya Leaves, Onions, Ginger & Green Chillies very finely.
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Grind Tomatoes finely into purée in a mixer grinder.
15

After 5-6 hours, take a pan, add 3-4 Table Spoon Oil in it & turn the gas on medium flame.
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When oil gets heated up, add marinated gheeya pieces in it & roast them on both sides till they turn into golden brown in color.
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After 4-5 minutes, when they turn into golden brown in color, turn off the flame & take them out on a plate.
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Now take another pan, add 1 Big Spoon Oil in it & turn the gas on medium flame.
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When oil gets heated up, add 1 Teaspoon Jeera & 1 Pinch Hing in it & let them sizzle.
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When they start sizzling, add finely chopped onions, ginger & green chilies in it & cook them till they turn into golden brown in colour.
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After 4-5 minutes, when they turn into golden brown in color, add 1/4 Teaspoon Haldi Powder, 2 Teaspoon Dhaniya Powder, 1/2 Teaspoon Laal Mirch Powder in it & mix them properly.
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Now cook them for 2-3 minutes.
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After 2-3 minutes, add finely grinded tomato purée in it with 1 Teaspoon of Salt so that they start releasing oil quickly.
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After 5-6 minutes, when oil is completely released, add roasted ghee ya pieces in it & mix them properly.
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Now add 1-1.5 Cups of Water to it, close the lid & cook them on low flame for 15 minutes.
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After 15 minutes, when gheeya pieces turn soft, open the lid & add 1/2 Teaspoon Garam Masala & 1/2 Teaspoon Roasted Kasuri Methi in it & finely chopped dhaniya leaves in it & mix them properly.
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Your Lauki Tikka Masala is ready to be Served.