Bharwa Lauki In No Onion, Garlic Makhani Recipe

Name: Bharwa Lauki In No Onion, Garlic Makhani Recipe
Total time: 50 min
Yield: 1
Cuisine: North Indian

Recipe By Slurrp

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

ingredients serve

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Ingredients For Bharwa Lauki In No Onion, Garlic Makhani Recipe

Ingredients for filling
1 cup Paneer crumbled
1 Green chilli finely chopped
1 tablespoon Besan
1 teaspoon Garam Masala
NaN As required Salt
Lauki peeled
Ingredients for gravy
2 Red chillies Nos
2 tablespoon Cashew nuts
2 Green cardamom Nos
2 Cloves
1 inch Ginger finely chopped
0.25 cup Water for grinding
0.5 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

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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

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

MacroNutrients

Carbs
55 g
Protein
41 g
Fiber
17 g

Fats

Fat
39 g

Vitamins & Minerals

Calcium
917 mg
Iron
9 mg
Vitamin A
2192 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
2 mg
Vitamin B6
0 mg
Vitamin B9
255 mcg
Vitamin B12
0 mcg
Vitamin C
46 mg
Vitamin E
1 mg
Copper
1 mcg
Magnesium
295 mg
Manganese
16 mg
Phosphorus
768 mg
Selenium
43 mcg
Zinc
7 mg

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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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.