Chopped Onions ( 3 )
Chopped garlic ( around 10 cloves )
Chopped Giner ( about 1 tablespoon )
Milk ( 1/2 cup )
Olive oil/Vegetable oil ( 2-3 tablespoons )
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
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.
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.
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.
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.
Serve hot with roti/naan/parantha and enjoy!