Lauki / Bottle Gourd Musallam

Musallam Curry is a delicious, rich and regal gourmet curry from the Mughlai Cuisine. Musallam is generally made with chicken but why should the vegetarians miss on this super delicious and shahi dish? And therefore- Stuffed Lauki/ Bottle Gourd Musallam.
 Check out the recipe below :
Ingredients :

Chopped Onions ( 3 )

Chopped garlic ( around 10 cloves )
Chopped Giner ( about 1 tablespoon )
Milk ( 1/2 cup )
Olive oil/Vegetable oil ( 2-3 tablespoons )
Chopped Coriander
Cardamom Powder ( 1 teaspoon )
Beaten Yoghurt ( 1 cup )
Cashew nuts ( 1 cup )
Salt according to taste
Turmeric ( 2-3 teaspoons )
Tomatoes ( 4-5)
Cumin Powder ( 1 teaspoon )
Potatoes ( 2 boiled and mashed )
Cottage Cheese/ Paneer ( 1 cup shredded )
Red chilli powder ( according to preference )
Coriander powder ( 1 1/2 teaspoon )
Saffron for colour
Directions :
Peel the lauki/ bottle gourd and poke it all around with a fork. Now cut the lauki into round pieces ( about 1 1/2 to 2 inch thick ). Cut and remove the centre part so that you get something like this.

Into a vessel, add water, some salt and turmeric. Place these roundels into the water and put the lid on top. Let it cook until the lauki pieces are tender, but not too much or else they will break when you stuff them.
Meanwhile, into another non-stick wok, add some finely chopped ginger and finely chopped garlic and saute until goldenish . Now add the onions and again saute until the onions turn translucent. Add some turmeric and finely chopped tomatoes. Sprinkle some salt and put the lid on top. Let it cook until all the tomatoes have mashed properly.
Grind the cashews and some water to a smooth paste and add it into the wok too. Give it a good stir and let it cook for another 2-3 minutes with the lid on.

 Now let this cool for a while. Take out the lauki pieces out of the water. While it sits, prepare the stuffing for the lauki. Combine together mashed potatoes, grated paneer, finely chopped coriander, cardamom powder, turmeric powder and mash it all with your hands once again.

Now make small balls of the mixture and stuff it into the lauki roundels.

In order to get a velvety musallam gravy, grind the mixture we set aside to cool until you get a smooth paste. Add it back to the pan and add 2 tablespoons of beaten yoghurt.

If you find the gravy to be too thick, add the milk accordingly, as it will thicken further when we cook the stuffed lauki in it.

Add red chilli powder, coriander powder , cumin powder and some garam masala powder to the gravy. If you have not added the milk before, add some fresh cream.
If you feel that the turmeric has not provided enough colour, soak saffron in some warm water and add it to the gravy.
Cook this for around a minute and then add the stuffed lauki roundels to this. Be careful and they might break if not properly handled. Pour some gravy on top of the lauki roundels.

 Cover with a lid and cook for 4-5 minutes on medium-low flame.
Serve hot with roti/naan/parantha and enjoy!

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