Lauki Nazakat is a vegetarian Awadhi recipe made with bottle gourd which truly reflects the rich and royal nature of the Mughlai Cuisine.

Lauki Nazakat

Course: Main Course
Cuisine: Indian
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 people
Calories: 287 kcal
Author: Neha Mathur

Lauki Nazakat is a vegetarian Awadhi recipe made with bottle gourd which truly reflects the rich and royal nature of the Mughlai Cuisine.

Print

Ingredients

For stuffing

  • 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

Instructions

  1. Wash the lauki and peel the outer skin.

  2. Remove the pith of the lauki using a knife. Be careful to keep the outer covering intact. It must look like a cylinder.

  3. Heat water in a big pot and boil the lauki for 5-6 minutes.

  4. Drain and let it dry for a few minutes.

  5. Mix all the remaining ingredients in a bowl.

  6. Stuff this mixture inside the boiled lauki.

  7. Heat ghee in a pan and shallow fry the lauki on low heat from all the sides till it is slightly browned.

  8. Remove from ghee and drain on an absorbent paper.

  9. Cut the stuffed lauki into small roundels.

  10. Keep aside.

For the Gravy

  1. Heat oil and ghee in a karahi.

  2. Add black peppercorn, black cardamom, green cardamom and cloves and fry for a few seconds.

  3. Add ginger garlic paste and fry for a minute.

  4. Now add cashewnut paste, khoya and curd and fry for a minute.

  5. Add crushed browned onions and tomato puree and half a cup of water and cook for a minute.

  6. Add coriander powder, red chili powder, turmeric powder and salt and half cup of water and cook for 3-4 minutes.

  7. Add fresh cream and kewra essence and cook for another minute.

  8. To serve, arrange the stuffed lauki roundels in a serving plate.

  9. Pour the gravy on top.

  10. Serve hot with Saffron Pulao or Laccha Paratha.

Nutrition Facts
Lauki Nazakat
Amount Per Serving
Calories 287 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 11g69%
Cholesterol 37mg12%
Sodium 99mg4%
Potassium 182mg5%
Carbohydrates 12g4%
Fiber 1g4%
Protein 10g20%
Vitamin A 365IU7%
Vitamin C 4.1mg5%
Calcium 278mg28%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.