hanukirasoi

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. 

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.

You Might Also Like :

Paneer Makhani

Chole Bhature

Poached Egg in tomato gravy

Related posts: