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Lauki musallam

Bottle guard - 500g
Khoya-1/2 cup
Cashenut-1/2 cup
Raisin-1/4 cup
Almond-1/2 cup
Amul processed cheese-1/2 cup
Green chilli -2 no
Green peas- 1/2 cup
Boiled potato1cup
Onion- 3 medium
Tomato- 2medium
Poppy seed- 1/2 cup
Turmeric powder-1/2 tsp
Kashmiri red  chilli powder-1tsp
Ginger and garlic paste- 1tbsp

*  Soak almond and poppy seed overnight  separately 
* Cut lauki into 2 pieces  and remove the stem.
* Remove the centre part of the lauki.
* Take water in a deep bottom pot add turmeric, salt and lauki. Cook till 70% 
* Peel the almonds.

For stuffing
* Mash potato in a bowl add green chilli, green peas, khoya, salt, chopped cashewnut, chopped almond, raisin, corriander leaves  and amul processed cheese. Mix it properly. 
* Roughly stuff the lauki and the cut it into pieces.
* pan fry the lauki from both side and keep aside.
For gravy
* Cut onion into slices and deep fry it till golden brown and then add tomato. Cook well. 
* Add soaked poppy seed, almond and cashewnut cook for 5 min and keep aside to lower down its temperature. 
* Then make a fine mussallam paste with milk and keel aside.
* Heat ghee in a pan add ginger and garlic paste, turmeric and kashmiri red chilli powder. 
* then add garam masala. Cook till fat float on the surface
* Now add mussallam  paste  in a pan and cook till fat float on the surface.
* check seasoning 
* Now add stuffed lauki pieces in a pan and cook for 10 mins
* finish it with fresh cooking cream
Garnish with corriander  leaves and dry fruits.
* serve hot with butter naan/sheermal.
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Comments

  1. UnknownJuly 26, 2020 at 9:35 PM

    Yummilicious 😋 Beautiful Presentation 👌

    ReplyDelete

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