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Bharwa Lauki Recipe In No Onion No Garlic Makhani Gravy
North Indian RecipesMain CourseSattvic

Bharwa Lauki Recipe In No Onion No Garlic Makhani Gravy

A sattvic North Indian Recipes recipe with bottle gourd (lauki) - peeled and cut into roundels, paneer (homemade cottage cheese) - crumbled, gram flour (besan). Ready in 1h, serves 4.

Curated byKavya Sharma🇮🇳

Calories
980kcal
Estimated Cost
₹500-650
Carbs123g
Protein49g
Fats33g
Servings Scaler
4

Instructions

23 steps
  1. 1

    To begin making the Bharwa Lauki Recipe In No Onion No Garlic Makhani Gravy, first prep and keep all the ingredients ready

  2. 2

    Combine all the ingredients for the stuffing in a mixing bowl

  3. 3

    Fill the cut lauki roundels with the stuffing

    bottle gourd (lauki) - peeled and cut into roundels(1)
  4. 4

    Heat a shallow pan with a little oil on medium heat

  5. 5

    Place the stuffed lauki on the oil and shallow fry until the filling and the lauki gets a little golden brown from the sides and center

  6. 6

    For the Makhani Gravy:Grind the cashew nuts, ginger, red chillies, cardamom pods and cloves along with water to a smooth paste

    green chilli - finely chopped(1)ginger(1)tablespoons cashew nuts(2)cardamom (elaichi) pods/seeds(2)cloves (laung)(2)dry red chillies - (adjust)(2)red chilli powder(1 teaspoon)
  7. 7

    Heat the rice bran oil in a heavy bottomed pan; add in the cashew and spice paste and sauté on medium heat for a few seconds

    tablespoons cashew nuts(2)emami rice bran oil - as needed
  8. 8

    Next add the tomato puree, coriander powder, red chilli powder, turmeric powder, salt and garam masala powder

    garam masala powder(1 teaspoon)green chilli - finely chopped(1)salt - to tastehomemade tomato puree(1 cup)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1 teaspoon)teaspoons coriander powder (dhania)(2)garam masala powder(1 teaspoon)salt - to taste
  9. 9

    Stir for another couple of minutes until the tomatoes begin to come to a bubble state

    homemade tomato puree(1 cup)
  10. 10

    Stir in the fresh cream and give it a brisk boil

    tablespoons fresh cream(2)
  11. 11

    We will now prepare the coal for smoking

  12. 12

    This method of coal smoking is not shown in the video

  13. 13

    If you don't have access to coal, you can skip this step

  14. 14

    Place the coal on the flame and allow it to become red hot

  15. 15

    Once you notice that the coal is red hot, place it in a small heat proof cup

  16. 16

    Place this cup of coal on top of the simmering Bharwa Lauki

  17. 17

    Add a spoon of ghee on top of the coal

  18. 18

    It will begin to smoke

  19. 19

    At this stage, immediately close the lid and allow the mixture to simmer for another 5 minutes

  20. 20

    This helps the Makhani gravy to get the smoked flavor

  21. 21

    After five minutes, turn off the heat, stir in the kasuri methi for added flavor

    kasuri methi (dried fenugreek leaves)(1 tablespoon)
  22. 22

    Spoon and transfer the Makhani gravy into the serving bowl and place the Bharwa Lauki over the gravy and serve hot

    bottle gourd (lauki) - peeled and cut into roundels(1)
  23. 23

    Serve the delicious Bharwa Lauki Recipe In No Onion No Garlic Makhani Gravy along with Jeera Rice, Tawa paratha and Palak Raita Recipe (Spinach Yogurt Salad) for a delicious Sunday lunch

    emami rice bran oil - as needed

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