Bharwa Lauki Recipe in No Onion No Garlic Makhani Gravy
Embark on a delightful culinary journey with this Bharwa Lauki (Stuffed Bottle Gourd) recipe, which promises a delectable taste without the use of onions or garlic. This dish is enveloped in a rich, creamy Makhani gravy, making it an ideal choice for a wholesome North Indian meal. Perfect for special occasions or as a comforting weeknight dinner, this recipe is a perfect blend of traditional flavors and healthy ingredients. Let’s dive into the details of this exquisite dish, ensuring each step is infused with love and care.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bottle gourd (lauki) | 1, peeled and cut into roundels |
| Paneer (Homemade Cottage Cheese) | 1 cup, crumbled |
| Gram flour (besan) | 1 tablespoon |
| Garam masala powder | 1 teaspoon |
| Green chili | 1, finely chopped |
| Salt | To taste |
| Ginger | 1 small piece |
| Cashew nuts | 2 tablespoons |
| Cardamom pods/seeds | 2 |
| Cloves (laung) | 2 |
| Dry red chilies | 2 (adjust as per spice 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 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 250 |
| Protein | Approx. 12g |
| Carbohydrates | Approx. 18g |
| Dietary Fiber | Approx. 4g |
| Total Fat | Approx. 18g |
| Saturated Fat | Approx. 5g |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: North Indian Recipes
- Course: Main Course
- Diet: No Onion No Garlic (Sattvic)
Instructions
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Preparation of Ingredients:
To begin making the Bharwa Lauki in No Onion No Garlic Makhani Gravy, gather and prep all the ingredients meticulously. This will make the cooking process seamless and enjoyable.
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Stuffing the Lauki:
In a mixing bowl, combine the crumbled paneer, gram flour, garam masala powder, chopped green chili, salt to taste, and grated ginger. Mix well until all the ingredients are evenly incorporated. Carefully fill each roundel of bottle gourd with this flavorful stuffing, ensuring they are packed generously. -
Shallow Frying the Stuffed Lauki:
Heat a shallow pan over medium heat and add a little Emami rice bran oil. Once the oil is hot, place the stuffed lauki roundels in the pan. Shallow fry them until they turn a golden brown on both sides and the filling is cooked through, which should take about 8-10 minutes. -
Preparing the Makhani Gravy:
While the lauki is frying, prepare the Makhani gravy. In a blender, grind together the cashew nuts, ginger, dry red chilies, cardamom pods, and cloves with a little water to form a smooth paste. -
Cooking the Gravy:
In a heavy-bottomed pan, heat some more rice bran oil over medium heat. Add the cashew and spice paste to the pan and sauté for a few seconds until fragrant. Then, add the homemade tomato puree, turmeric powder, coriander powder, red chili powder, salt, and garam masala powder. Stir this mixture well and cook until the tomato puree starts bubbling, about 5 minutes. -
Finishing the Gravy:
Lower the heat and gently stir in the fresh cream, allowing it to come to a brisk boil. This step adds richness to the gravy, making it truly Makhani. -
Adding Smoky Flavor (Optional):
If you want to infuse a smoky flavor into your dish, prepare a small piece of coal by placing it on an open flame until it turns red hot. Carefully place this hot coal in a small heatproof bowl and set it on top of the simmering gravy. Drizzle a spoon of ghee over the coal; it will start to smoke. Immediately cover the pot with a lid, allowing the mixture to simmer for an additional 5 minutes. This step is optional; if coal is unavailable, you can skip it without compromising the overall taste. -
Final Touch:
After the smoking step, turn off the heat and stir in the kasuri methi, enhancing the dish’s aromatic profile. Spoon the Makhani gravy into a serving bowl and gently place the stuffed Bharwa Lauki over the gravy. -
Serving Suggestions:
Serve this delectable Bharwa Lauki in No Onion No Garlic Makhani Gravy hot, alongside Jeera Rice, Tawa Paratha, and a refreshing Palak Raita (Spinach Yogurt Salad) for a sumptuous Sunday lunch experience that is sure to impress your family and friends.
Conclusion
This Bharwa Lauki recipe beautifully showcases the versatility of bottle gourd while adhering to a no onion, no garlic principle, making it suitable for those following Sattvic diets. Each bite promises a burst of flavors, and the creamy Makhani gravy enhances the entire dish, creating a satisfying meal that celebrates North Indian cuisine. Enjoy cooking this dish with love, and watch your loved ones relish each bite!
