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How To Make Bharwa Lauki Recipe In No Onion No Garlic Makhani Gravy
Main Course

How To Make Bharwa Lauki Recipe In No Onion No Garlic Makhani Gravy

Learn how to prepare How To Make Bharwa Lauki Recipe In No Onion No Garlic Makhani Gravy with this simple recipe. Perfect for Main Course and ideal for North Indian Recipes lovers....

⏱️

20 Min Prep

🔥

40 Min Cook

🍽️

4 Servings

🥗

No Onion No Garlic (Sattvic)

Ingredients

  • 1 Bottle gourd (lauki) - peeled and cut into roundels
  • 1 cup Paneer (Homemade Cottage Cheese) - crumbled
  • 1 tablespoon Gram flour (besan)
  • 1 teaspoon Garam masala powder
  • 1 Green Chilli - finely chopped
  • Salt - to taste
  • 1 Ginger
  • 2 tablespoons Cashew nuts
  • 2 Cardamom (Elaichi) Pods/Seeds
  • 2 Cloves (Laung)
  • 2 Dry Red Chillies - (adjust)
  • 1 cup Homemade tomato puree
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 1 teaspoon Red Chilli powder
  • 2 teaspoons Coriander Powder (Dhania)
  • 2 tablespoons Fresh cream
  • 1 teaspoon Garam masala powder
  • Salt - to taste
  • Emami Rice Bran Oil - as needed
  • 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves)

Instructions

1
To begin making the Bharwa Lauki procedure In No shallot No Garlic Makhani reduction, first prep and keep all the elements ready.Combine all the elements for the stuffing in a mixing mixing bowl.
2
Fill the cut lauki roundels with the stuffing.mildly hot a shallow pot with a little fat on medium mildly hot.
3
Place the stuffed lauki on the fat and shallow pot-fry until the filling and the lauki gets a little golden brown from the sides and center.For the Makhani reduction:Grind the cashew nuts, ginger, red chillies, cardamom pods and cloves along with moisture to a velvety paste.mildly hot the rice bran fat in a heavy bottomed pot; introduce in the cashew and masala condiment paste and sauté on medium mildly hot for a few seconds.Next introduce the tomato puree, coriander ground mix, red chilli ground mix, turmeric ground mix, seasoning and garam masala ground mix.
4
mix gently for another couple of moments until the tomatoes begin to come to a bubble state.mix gently in the crisp heavy cream and give it a brisk bubble.We will now prepare the coal for smoking.This method of coal smoking is not shown in the video.
5
If you don't have access to coal, you can skip this step.Place the coal on the flame and allow it to become red scalding.
6
Once you notice that the coal is red scalding, place it in a small mildly hot proof cup.
7
Place this cup of coal on top of the simmering Bharwa Lauki.introduce a spoon of ghee on top of the coal.
8
It will begin to smoke.
9
At this stage, immediately close the lid  and allow the mixture to stew for another 5 moments.
10
This helps the Makhani reduction to get the smoked essence.After five moments, turn off the mildly hot, mix gently in the kasuri methi for added essence.
11
Spoon and transfer the Makhani reduction into the serving mixing bowl and place the Bharwa Lauki over the reduction and present scalding.present the mouth-watering Bharwa Lauki procedure In No shallot No Garlic Makhani reduction along with Jeera Rice, Tawa paratha and Palak Raita procedure (Spinach Yogurt Salad) for a mouth-watering Sunday lunch.

Recipe Information

Cuisine
North Indian Recipes
Course
Main Course
Diet
No Onion No Garlic (Sattvic)
Total Time
60 mins

Recipe Time chart

Preparation Time

20 mins

Cooking Time

40 mins

Total Time

60 mins
#northindianrecipes #maincourse #noonionnogarlic(sattvic)
Author

Master Chef

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