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Photo of Stuffed Lauki Shahi Butter Masala by Jyoti Arora at BetterButter
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Stuffed Lauki Shahi Butter Masala

Sep-13-2017
Jyoti Arora
30 minutes
Prep Time
50 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Stuffed Lauki Shahi Butter Masala RECIPE

Now this is what I call a perfect fusion of health and taste. Stuffed bottle gourd dipped in gravy rich in flavours that will leave anyone in awe with your creation of giving altogether a new avatar to a very common vegetable.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • Punjabi
  • Shallow fry
  • Sauteeing
  • Main Dish
  • Healthy

Ingredients Serving: 4

  1. Bottle Gourd 1 medium sized peeled and cored
  2. Filling:
  3. Raw banana 1 (boiled)
  4. Boiled potato 1/2 cup
  5. Boiled peas 1/2 cup
  6. Cottage Cheese 1/2 cup
  7. Salt to taste
  8. Dry ginger powder 1/4 teaspoon
  9. red chilli powder 1/4 teaspoon
  10. Roasted Jeera powder a pinch
  11. Chaat masala 1/2 teaspoon
  12. Corn flour for dusting
  13. Oil for shallow frying 1 tablespoon
  14. Gravy:
  15. Cubed Onions 2
  16. Sliced ginger 1" cube size
  17. Garlic 6-7 cloves
  18. Tomatoes 4-5 roughly chopped
  19. Sliced green chillies 2
  20. Salt to taste
  21. Turmeric powder 1/4 teaspoon
  22. Kashmiri Red Chilly powder 1/4 teaspoon
  23. Coriander powder 1.5 teaspoons
  24. Garam masala 1/8 teaspoon
  25. Kasuri methi 1 teaspoon
  26. Cashews 8-10
  27. Cardamom 1
  28. Cinnamon powder a pinch
  29. Cloves powder a pinch
  30. Fresh cream 1/2 cup
  31. Butter 2 teaspoon
  32. Oil 1 tablespoon

Instructions

  1. Mash all the filling ingredients and add in dry masala.
  2. Mix the whole mixture together evenly and set aside.
  3. Blanch the peeled and cored bottle gourd until translucent.
  4. Preserve this vegetable stock for further use.
  5. Once cooled, stuff in the filling tightly.
  6. Now slice the stuffed bottle gourd in even slices.
  7. Roughly sprinkle the corn flour and shallow fry these stuffed pieces on medium flame on a non stick pan.
  8. Gravy:
  9. In a thick bottomed pan, add in onions, ginger, garlic, tomatoes, green chillies with one cup of vegetable stock.
  10. Blanch all these covered for 15 minutes on medium flame.
  11. Once cooled, pulse it in a blender until puréed.
  12. Now in a non stick pan, heat oil and butter together.
  13. Add in all dry masala except kasuri methi.
  14. Sauté it and add in the purée.
  15. Cook it for a while and add in the cream.
  16. Cook for 5 more minutes and switch off the flame.
  17. Pour this gravy in a serving platter and place stuffed bottle gourd pieces.
  18. Garnish it with kasuri methi.

Reviews (1)  

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Deepika Rastogi
Sep-15-2017
Deepika Rastogi   Sep-15-2017

It's really awesome...

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