Lauki Nazakat is a vegetarian Awadhi recipe made with bottle gourd which truly reflects the rich and royal nature of the Mughlai Cuisine. Here is how to make it.
Lauki Nazakat is a rich and exotic dish made by stuffing the bottle gourd with a mixture of paneer, khoya and dry fruits and then dunked in a rich and creamy gravy. This recipe dates back to a few hundred years and is a part of the extravagant Mughlai Cuisine.
Although Mughlai Cuisine is mostly meat based, there are a few vegetarian dishes which are equally rich and royal. For preparing Lauki Nazakat, bottle gourd is first scooped from the centre making a hollow cylinder and then a mixture of khoya, paneer, and dry fruits is stuffed inside it.
The stuffed Bottle Gourd is then fried in ghee and cut into small roundels. A rich and creamy gravy is poured on top of the roundels before serving the dish. My mom has been making this recipe for especial occasions and has always won accolades for turning the humble lauki into this spectacular work of art.
Though my mom prepared it only on special occasions, I feel no harm in making this dish sometimes for our usual dinners as well. I serve Lauki Nazakat along with piping hot Laccha Parathas and we all have such a good time together while relishing them.
Be it a regular homely dinner or any special occasion, this recipe is true gem of the dining table. Make this regal delicacy at home using my easy recipe, read on:
Lauki Nazakat Recipe
Lauki Nazakat is a vegetarian Awadhi recipe made with bottle gourd which truly reflects the rich and royal nature of the Mughlai Cuisine.
- 1 Lauki Small Size
- Ghee for frying
- 1/2 cup Paneer Grated
- 1/2 cup Khoya Grated
- 1/2 cup Boiled Potato Grated
- 4-5 Cashew Nuts Chopped
- 8-10 Raisins
- 1 tbsp Chironji
- 1 tbsp Fresh Coriander Chopped
- 1 tsp Green Chilli Chopped
- 1/2 tsp Garam Masala Powder
- Salt to taste
- 1/4 tsp White Pepper Powder
For the gravy
- 2 tbsp Ghee
- 1 tbsp Oil
- 3-4 Black pepper Corn
- 2 Black Cardamom
- 3-4 Green Cardamom
- 3-4 Cloves
- 2 tsp Ginger Garlic Paste
- 2 tbsp Cashew Nut Paste
- 2 tbsp Khoya
- 1/2 cup Curd
- 1 cup Golden Fried Onion
- 2 tbsp Tomato Puree
- 2 tsp Coriander Powder
- 1 tsp Red Chili Powder
- 1/2 tsp Turmeric Powder
- Salt to taste
- 2 tbsp Fresh Cream
- 3-4 Drops Kewra Essense
- 2 tbsp Fresh Coriander Chopped
Wash the lauki and peel the outer skin.
Remove the pith of the lauki using a knife. Be careful to keep the outer covering intact. It must look like a cylinder.
Heat water in a big pot and boil the lauki for 5-6 minutes.
Drain and let it dry for a few minutes.
Mix all the remaining ingredients in a bowl.
Stuff this mixture inside the boiled lauki.
Heat ghee in a pan and shallow fry the lauki on low heat from all the sides till it is slightly browned.
Remove from ghee and drain on an absorbent paper.
Cut the stuffed lauki into small roundels.
For the Gravy
Heat oil and ghee in a karahi.
Add black peppercorn, black cardamom, green cardamom and cloves and fry for a few seconds.
Add ginger garlic paste and fry for a minute.
Now add cashewnut paste, khoya and curd and fry for a minute.
Add crushed browned onions and tomato puree and half a cup of water and cook for a minute.
Add coriander powder, red chili powder, turmeric powder and salt and half cup of water and cook for 3-4 minutes.
Add fresh cream and kewra essence and cook for another minute.
To serve, arrange the stuffed lauki roundels in a serving plate.
Pour the gravy on top.
Serve hot with Saffron Pulao or Laccha Paratha.
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