Bharwa Lauki Recipe in No Onion No Garlic Makhani Gravy
Bharwa Lauki, also known as Lauki Dum Banarasi, is a royal vegetarian dish inspired by the Nawabi cuisine of North India. This flavorful and hearty recipe features bottle gourd (lauki) stuffed with a rich paneer and gram flour filling, and is simmered in a fragrant, no-onion-no-garlic makhani gravy. The dish is further enhanced by the smokey flavors of traditional coal smoking, which adds an authentic touch to the rich gravy. This recipe is not only delicious but also caters to a sattvic, no-onion-no-garlic diet.
Recipe Summary
- Cuisine: North Indian
- Course: Main Course
- Diet: No Onion No Garlic (Sattvic)
- Preparation Time: 20 minutes
- Cooking Time: 40 minutes
- Serves: 4 servings
Ingredients
For Stuffing
| Ingredient | Quantity |
|---|---|
| Bottle gourd (lauki), peeled and cut into roundels | 1 medium-sized |
| Paneer (Homemade Cottage Cheese), crumbled | 1 cup |
| Gram flour (besan) | 1 tablespoon |
| Garam masala powder | 1 teaspoon |
| Green chili, finely chopped | 1 piece |
| Salt | To taste |
For the Makhani Gravy (Curry)
| Ingredient | Quantity |
|---|---|
| Ginger | 1-inch piece |
| Cashew nuts | 2 tablespoons |
| Cardamom pods | 2 pods |
| Cloves (Laung) | 2 pieces |
| Dry Red Chillies | 2 pieces (adjust according to heat preference) |
| Homemade tomato puree | 1 cup |
| Turmeric powder (Haldi) | 1/2 teaspoon |
| Red chili powder | 1 teaspoon |
| Coriander powder (Dhania) | 2 teaspoons |
| Fresh cream | 2 tablespoons |
| Garam masala powder | 1 teaspoon |
| Salt | To taste |
| Emami Rice Bran Oil | As needed |
| Kasuri methi (Dried Fenugreek Leaves) | 1 tablespoon |
Instructions
Step 1: Prepare the Stuffing
Start by preparing the stuffing for the bottle gourd. In a mixing bowl, combine the crumbled paneer, gram flour (besan), garam masala powder, finely chopped green chili, and salt. Mix everything together well until you get a smooth, homogeneous stuffing.
Step 2: Stuff the Bottle Gourd
Take the peeled bottle gourd (lauki) roundels and carefully stuff them with the prepared mixture. Ensure that each roundel is filled generously with the stuffing to create a flavorful bite.
Step 3: Shallow Fry the Stuffed Lauki
Heat a shallow pan on medium heat and add a little Emami Rice Bran Oil. Once the oil is hot, gently place the stuffed lauki roundels into the pan. Shallow fry them, turning occasionally, until they turn golden brown on all sides. This step should take about 5–7 minutes. The stuffing and lauki should develop a nice crispy exterior while staying soft and cooked on the inside.
Step 4: Prepare the Makhani Gravy
For the makhani gravy, start by grinding the cashew nuts, ginger, dry red chilies, cardamom pods, and cloves into a smooth paste using a little water. Heat some Emami Rice Bran Oil in a heavy-bottomed pan. Add the ground cashew and spice paste and sauté it on medium heat for a minute or so, allowing the aroma of the spices to infuse the oil.
Next, add the tomato puree to the pan, followed by turmeric powder, red chili powder, coriander powder, and garam masala powder. Stir everything together and cook for another 2–3 minutes, until the tomato puree starts bubbling and releasing its natural oils.
Step 5: Add Fresh Cream and Simmer
Now, add fresh cream to the gravy and stir it in. Allow it to come to a brisk boil, ensuring the cream incorporates well into the tomato base, creating a smooth and rich texture. Adjust the seasoning by adding salt to taste.
Step 6: Smoke the Gravy (Optional)
To give the dish its signature smoky flavor, it’s time to use the traditional coal-smoking method. If you don’t have access to coal, you can skip this step, but it does add a special touch to the dish.
To smoke, place a piece of coal on an open flame and allow it to become red hot. Once it’s glowing, carefully place the hot coal in a small, heatproof bowl and place this bowl on top of the simmering gravy. Add a spoonful of ghee onto the hot coal. The coal will begin to smoke, and this smokiness will infuse the gravy, giving it an authentic Nawabi aroma. Immediately cover the pot with a lid and allow it to sit for 5 minutes, letting the smokey flavor permeate the gravy.
Step 7: Combine Stuffed Lauki with Gravy
After the 5-minute smoking period, remove the bowl of coal from the pot. Stir in the kasuri methi (dried fenugreek leaves) into the gravy for an extra burst of flavor. Gently place the shallow-fried stuffed bottle gourd roundels into the simmering gravy. Allow the dish to cook on low heat for another 5–7 minutes, allowing the stuffed lauki to absorb the flavors of the rich gravy.
Step 8: Serve
Once the Bharwa Lauki is done, transfer it carefully to a serving platter, spooning the creamy, smoky gravy over the stuffed gourd. This dish pairs perfectly with Jeera Rice, Tawa Paratha, and a cooling side of Palak Raita (Spinach Yogurt Salad).
Serving Suggestions
Bharwa Lauki in No Onion No Garlic Makhani Gravy is a regal dish that’s perfect for a family gathering or a special meal. The rich, creamy gravy, along with the delicate stuffed bottle gourd, creates a mouthwatering combination. Serve it with fragrant jeera rice or soft tawa parathas to soak up the delectable gravy. A side of palak raita will complement the dish perfectly, adding a refreshing contrast to the rich flavors.
This recipe not only stands out for its complex flavors but also embodies the essence of Nawabi cuisine — rich, aromatic, and elegantly spiced, yet entirely vegetarian and suitable for those following a sattvic diet. The smokiness, combined with the creamy makhani gravy, creates a dish that’s both comforting and indulgent.
Nutritional Information (per serving)
| Nutrient | Value (Approx.) |
|---|---|
| Calories | 320 kcal |
| Protein | 10 g |
| Carbohydrates | 18 g |
| Fat | 24 g |
| Fiber | 4 g |
| Sugars | 5 g |
| Sodium | 350 mg |
| Cholesterol | 30 mg |
Tips for Best Results
- Stuffing Variations: You can also add finely chopped vegetables or dry fruits like raisins to the stuffing for additional texture and flavor.
- Gravy Consistency: If you prefer a thinner gravy, simply add some water or vegetable stock to adjust the consistency.
- Smoky Flavor: If you don’t have access to coal, you can use smoked paprika or liquid smoke as a substitute for a smoky flavor.
- Make-Ahead: This dish can be made ahead and reheated, allowing the flavors to deepen over time. Just reheat it gently before serving.
This Bharwa Lauki Recipe in No Onion No Garlic Makhani Gravy is a beautiful example of North Indian vegetarian cuisine that showcases the richness and variety of flavors that can be achieved without using onion or garlic. Perfect for special occasions or a satisfying everyday meal, this dish will surely become a favorite in your recipe collection.
