Stuffed Ghiya/Lauki Recipe | How to make stuffed ghiya

stuffed ghiya

Stuffed ghiya/lauki is an exotic dish made by stuffing the ghiya with paneer mixture and cooked in rich creamy gravy. First time I have tasted stuffed ghiya in one of my friends marriage. Today I thought of giving a try and it turned out good to my expectation. Though stuffed ghiya is a simple dish but it takes time to prepare. 

stuffed ghiya1

Ingredients :

For Stuffing

  • 1 small ghiya
  • 250 gms cottage cheese (paneer)
  • 1 tbsp chopped coriander leaves
  • 1 green chili (finely chopped)
  • 1/2 tsp red chili powder
  • 1/2 tsp garam masala powder
  • salt to taste

For Gravy

  • 2 onions (ground to paste)
  • 2 tomatoes (puree)
  • 2 cloves
  • 1 tejpatta (bay leaf)
  • 8-9 cashewnuts (kaju)
  • 1/4 cup milk
  • 1/2 tsp turmeric powder
  • 1/2 red chili powder
  • 1 tsp dhaniya powder (coriander powder)
  • 1 tsp cumin seeds (jeera)
  • 1 tsp ginger garlic paste
  • salt to taste
  • 2 tbsp oil

Method :

  • Wash and peel the ghiya. With the help of spoon scoop out the inner portion of the ghiya and boil in enough water till its half done.
  • Remove from water and keep aside.
  • In the mean time prepare the stuffing. Mash the paneer into a bowl, add chopped coriander leaves, salt to taste, finely chopped green chili, garam masala, red chili powder and mix well.
  • Now stuff the ghiya with this paneer mixture properly. Heat 1 tsbp of oil in a flat pan and cook the ghiya from all sides until golden spots appear. Remove from flame and keep aside.
  • Put the cashewnuts in warm milk for 10 minutes and make a paste.
  • Heat 2 tbsp oil in a pan. Add cumin seeds, cloves, tejpatta and when it starts crackling add ginger garlic paste.
  • Saute till the raw aroma disappears. Now add onion paste and cook till it becomes light golden brown. Stir occasionally to avoid sticking the mixture to pan.
  • Now add tomato puree, turmeric powder, red chili powder, coriander powder, salt to taste and mix well.
  • Cook till the oil separates from the masala.
  • Now add the cashewnut paste and cook again for 3-4 minutes.
  • Add 1/2 cup water and bring a boil to the gravy. Adjust the thickness of gravy according to your choice.
  • Now cut the roundels of ghiya with the help of knife and put them into the gravy.
  • Simmer for 3-4 minutes and switch off the flame.
  • Garnish with cream or yogurt.
  • Your stuffed ghiya is ready to be served with chapati or naan.

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