Stuffed Lauki Masala


Stuffed Lauki Masala Servings - 2 - 3 INGREDIENTS Bottle gourd - 650 grams Boiling water Oil - 1 teaspoon Cumin - 1 teaspoon Onions - 50 grams Bell pepper - 50 grams Salt - 1 teaspoon Coriander powder - 1 teaspoon Red chili - 1/2 teaspoon Grated paneer - 250 grams Oil - for frying Oil - 15 milliliters Cumin - 1 teaspoon Onions - 100 grams Tomato - 200 grams Turmeric - 1/4 teaspoon Water - 250 milliliters Oil - 2 teaspoons Bay leaf - 1 Green cardamom - 2 pods Ginger garlic paste - 1 1/2 teaspoons Salt - 1/4 teaspoon Coriander powder - 1 teaspoon Red chili - 1/2 teaspoon Paprika - 1/4 teaspoon Coriander - 1 tablespoon Fresh cream - for garnishing Coriander - for garnishing PREPARATION 1. Take a bottle gourd and peel the skin. 2. Scoop out the bottle gourd from inside. (See Video) 3. Heat 1 litre water in a pan, add the bottle gourd in it. 4. Cover it with lid and boil for about 2 - 3 minutes. 5. Open the lid and remove it from heat. 6. Heat 1 teaspoon oil in a skillet, add 1 teaspoon cumin and stir well. 7. Then, add 50 grams onions and fry till translucent or until it turns golden brown in color. 8. Add 50 grams bell pepper and mix it well. 9. Cook for 5 - 7 minutes on medium heat. 10. Add 1 teaspoon salt, 1 teaspoon coriander powder, 1/2 teaspoon red chili and mix it well. 11. Now, add 250 grams grated paneer and mix it well. 12. Cook for 5 - 7 minutes on medium heat. 13. Remove it from heat and keep aside. 14. Take the bottle gourd and stuff it with prepared paneer mixture. 15. Heat some oil in a pan and shallow fry these until dark brown in color from all sides. 16. Remove it from heat and cut it into pieces. Keep aside. 17. Heat 15 milliliters oil in a pan, add 1 teaspoon cumin and stir well. 18. Then, add 100 grams onions and fry till translucent or until it turns golden brown in color. 19. Now, add 200 grams tomato and mix it well. 20. Saute for 5 - 7 minutes on medium heat or until it turns soft and pulpy. 21. Add 1/4 teaspoon turmeric and stir well. 22. Add 250 milliliters water and mix it well. 23. Bring it to a boil. 24. Remove it from heat and transfer this into a blender. 25. Blend it into a puree. Keep aside. 26. Heat 2 teaspoons oil in a skillet, add 1 bay leaf, 2 pods green cardamom, 1 1/2 teaspoons ginger garlic paste and stir for 1 - 2 minutes. 27. Then, add the blended puree in it and mix it well. 28. Cook for 5 - 7 minutes on medium heat. 29. Add 1/4 teaspoon salt, 1 teaspoon coriander powder, 1/2 teaspoon red chili, 1/4 teaspoon paprika and mix it well. 30. Add 1 tablespoon coriander and mix it well. 31. Cook for another 3 - 5 minutes on medium heat. 32. Remove it from heat. 33. Pour the gravy into the serving dish. 34. Add the prepared lauki pieces in it. 35. Drizzle some fresh cream on top of it. 36. Garnish with coriander. 37. Serve hot. Official website:  https://ift.tt/2YE99SY Like us on Facebook  https://ift.tt/345eOSQ Follow us on Instagram  https://ift.tt/2rlkF9E


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