Try this rich and creamy Lauki Nazakat, a vegetarian recipe from Mughlai cuisine where stuffed bottle gourd is dunked in a royal yogurt khoya based gravy. It is best served with flaky lachha paratha. Here is how to make it.
You can try some of my other lauki/bottle gourd recipes here – Kashmiri Al Yakhni, Lauki Ki Kheer, Lauki Chana Dal, Lauki Kofta, Lauki Ka Raita, Lauki Ka Bharta, Shahi Bharwa Lauki and Lauki Ka Halwa.
About This Recipe
Lauki/Bottle gourd is stuffed with a rich mixture of paneer, khoya and dry fruits, fried in ghee and then dunked into a rich and creamy gravy to prepare Awadhi Lauki Nazakat. It is easy to make, unique and can be prepared for special occasions/festivals.
This recipe dates back to a few hundred years and is a part of the extravagant Mughlai cuisine. It has a royal touch to it and is quite unique from other bottle gourd recipes.
It is best served with lachha paratha, tawa paratha or naan. You can also serve it with steamed rice or a lightly spiced pulao.
Lauki – Lauki and bottle gourd is easily available in the local markets. Look for the ones that are a little firm and is free of black marks or patches.
For stuffing – To stuff lauki, you will need ghee, paneer, khoya, boiled potato, nuts, chironji, fresh coriander, green chillies, garam masala powder, salt and white pepper powder.
Homemade paneer is the preferred choice to use in this recipe, as it is soft and fresh. If you are using store bought paneer, soak it in warm water for 5-10 minutes to make it soft.
Traditionally, cashew and raisins are added, but you can even add almonds and pistachios to make it richer.
Adjust green chillies and white pepper powder depending upon your taste.
For gravy – To make rich and creamy gravy, you will need ghee, oil, spices, ginger garlic paste, cashew nut paste, khoya, curd, golden fried onion, tomato puree, spice powders, fresh cream, kewra essence and fresh coriander.
Use of ghee adds a rich taste and flavour in the curry.
Taste the curd before use! Make sure it’s not sour to taste.
Prepare golden fried onions in advance, so that it comes in handy while making such recipes. Try my recipe here – Crispy Fried Onions
This recipe uses some spice powders such as coriander powder, red chilli powder, turmeric powder and salt.
Addition of fresh cream makes the curry creamy and rich.
Kewra essence gives it a royal touch and adds an aromatic flavour to it.
Finish the curry with a generous garnish of green and fresh coriander leaves.
Lauki Nazakat is best served with Indian breads such as phulka, tawa paratha, lachha paratha, naan or tandoori roti. You can even serve it with steamed rice, jeera rice, matar pulao or any other lightly spiced pulao.
Lauki Nazakat can be stored in an air tight container for about 2-3 days. Reheat in a pan or microwave until nice and warm before serving.
- 1 Lauki (Small Size)
- Ghee for frying
- ½ cup Paneer (Grated)
- ½ cup Khoya (Grated)
- ½ cup Boiled Potato (Grated)
- 4-5 Cashew Nuts (Chopped)
- 8-10 Raisins
- 1 tablespoon Chironji
- 1 tablespoon Fresh Coriander (Chopped)
- 1 teaspoon Green Chilli (Chopped)
- ½ teaspoon Garam Masala Powder
- Salt to taste
- ¼ teaspoon White Pepper Powder
For the gravy
- 2 tablespoon Ghee
- 1 tablespoon Oil
- 3-4 Black pepper Corn
- 2 Black Cardamom
- 3-4 Green Cardamom
- 3-4 Cloves
- 2 teaspoon Ginger Garlic Paste
- 2 tablespoon Cashew Nut Paste
- 2 tablespoon Khoya
- ½ cup Curd
- 1 cup Golden Fried Onion
- 2 tablespoon Tomato Puree
- 2 teaspoon Coriander Powder
- 1 teaspoon Red Chili Powder
- ½ teaspoon Turmeric Powder
- Salt to taste
- 2 tablespoon Fresh Cream
- 3-4 Drops Kewra Essense
- 2 tablespoon 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.
- Keep aside.
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.