Lauki Nazakat

Name: Lauki Nazakat
Total time: 3000 s
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 lauki Small size; For stuffing; 1/4 cup paneer grated; 1/4 cup khoya grated; 1 boiled potato grated; 1 tbsp cashewnut and almond powder; 8-10 raisins; 1 tbsp chironji; 1 tsp fresh coriander chopped; 1 tsp green chilli chopped; 1/2 tsp garam masala; to taste Salt; 1/4 tsp white pepper powder; as needed Oil for frying; For the gravy:-; 1 tbsp oil; 2 tbsp ghee; 3-4 black pepper corn; 2 black cardamom; 3-4 green cardamom; 3-4 cloves; 2 dry chilli; 1 bay leaf; 2 tbsp kaju magajtari paste; 1 tbsp ginger garlic paste; 2 tbsp paneer grated; 2 tbsp curd; 2 tbsp tomato puree; 1 cup boiled onion paste; 2 tsp coriander powder

Kalpana Solanki @cook_13477867

#goldenapron 8
Lauki Nazakat is a vegetarian Awadhi recipe made from bottle gourd which truly rich and royal nature of the Mughlai cuisine.

Kalpana Solanki @cook_13477867

#goldenapron 8
Lauki Nazakat is a vegetarian Awadhi recipe made from bottle gourd which truly rich and royal nature of the Mughlai cuisine.

Saved

Ingredients

50 mins

6 servings

1lauki Small size
For stuffing
1/4 cuppaneer grated
1/4 cupkhoya grated
1boiled potato grated
1 tbspcashewnut and almond powder
8-10raisins
1 tbspchironji
1 tspfresh coriander chopped
1 tspgreen chilli chopped
1/2 tspgaram masala
to tasteSalt
1/4 tspwhite pepper powder
as neededOil for frying
For the gravy:-
1 tbspoil
2 tbspghee
3-4black pepper corn
2black cardamom
3-4green cardamom
3-4cloves
2dry chilli
1bay leaf
2 tbspkaju magajtari paste
1 tbspginger garlic paste
2 tbsppaneer grated
2 tbspcurd
2 tbsptomato puree
1 cupboiled onion paste
2 tspcoriander powder
1 tspred chilli powder
1/2 tspturmeric powder
to tasteSalt
1 tspkitchen king masala
1 tspelaichi powder
3-4 dropskewra essence
1 tspkasuri methi
2-3 tbspcream

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Steps

50 mins

1

Wash the lauki and peel the outer skin. Remove the pith of the lauki using knife. Be careful to keep the outer covering in tact.
2

It must look like a cylinder par. Heat water in a big pot and par boil the lauki for 5 minutes.
3

Drain and let it dry for a few minutes and cut into thick roundels.
4

For stuffing:- mix all the ingredients for stuffing in s bowl. Stuff this mixture inside the boiled roundels.
5

Heat oil in a pan and shallow fry the lauki slice low heat from all the sides and also other sides till it is slightly browned. Remove from oil and drain on an absorbent paper. Keep aside.
6

For the gravy:- Heat oil and ghee in a kadai. Add all whole masala and fry for a few seconds.
7

Add boiled onion paste and add ginger garlic and green chilli paste. And fry for a minute.
8

Now add cashewnut magajtari paste, paneer and curd and fry for a minute.
9

Add tomato puree and half cup of water and cook for 3-4 minutes.
10

Add all masala and half cup of water and cook for 3-4 minutes.
11

Add fresh cream and kewra essence, elaichi powder and cook for another minutes. Add kasuri methi and mix well.
12

To serve arrange the stuffed lauki roundels in a serving plate. Pour the gravy on top.
13

Serve hot with pulao or kaccha paratha. Garnish with paneer and coriander leaves.