Stuffed Lauki Masala (Paneer Bharwa Lauki)
Tender bottle gourd rounds stuffed with spiced paneer and simmered in a mild tomato-onion masala.
Equipment
- Wide pan or kadhai with a lid
- Small spoon or melon baller for scooping lauki centers
Ingredients
For the lauki
- 1 medium lauki bottle gourd, about 700-800 g
- 2 tablespoons oil divided, for searing and gravy
- salt to taste
Paneer stuffing
- 200 g paneer finely crumbled
- 1 small green chilli finely chopped, optional
- 1 teaspoon ginger grated
- 2 tablespoons coriander leaves chopped
- 1 tablespoon besan gram flour, optional binder
- 1/2 teaspoon turmeric
- 1/2 teaspoon red chilli powder or Kashmiri for color
- 1/2 teaspoon coriander powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon amchur or 1 teaspoon lemon juice
- salt to taste
Masala gravy
- 1 medium onion finely chopped
- 1 teaspoon ginger-garlic paste
- 2 medium tomatoes pureed or finely chopped
- 1/2 teaspoon turmeric
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon garam masala
- 3/4-1 cup water as needed
- 2 tablespoons cream or milk optional, for a softer finish
- fresh coriander to garnish
Instructions
Prep the lauki
- Peel the lauki and cut into 1 1/2–2 inch thick rounds. Scoop out the center seeds, leaving a 1/4-inch wall.
- Lightly salt the insides and set aside while you mix the stuffing.
Make the paneer stuffing
- Mix crumbled paneer with green chilli, ginger, coriander, besan (if using), turmeric, chilli powder, coriander powder, garam masala, amchur, and salt.
- Taste and adjust salt and tang. The mix should taste a little stronger than you want in the finished dish.
- Pack each lauki round firmly without cracking the walls. Wipe off stray filling.
Sear the stuffed rounds
- Heat 1 tablespoon oil in a wide pan. Place stuffed rounds cut-side down and sear 2–3 minutes per side until lightly golden. Transfer to a plate.
Cook the masala
- In the same pan, add remaining oil. Temper cumin seeds, then sauté onion until soft and lightly golden.
- Add ginger-garlic paste and cook until the raw smell goes.
- Add tomato puree and cook until oil separates at the edges.
- Stir in turmeric, chilli powder, coriander powder, and salt. Add 3/4 cup water and bring to a gentle simmer.
Finish
- Nestle the stuffed lauki into the gravy in a single layer. Spoon a little gravy over the tops.
- Cover and simmer on low for 8–12 minutes, until a knife slides easily through the lauki wall.
- Sprinkle garam masala, swirl in cream or milk if using, and rest 2 minutes off heat.
- Garnish with coriander and serve hot.
Notes
Taste a raw scrap of lauki flesh before stuffing. If bitter, do not use that gourd.
For no onion-garlic: skip onion and ginger-garlic paste; cook tomato with a pinch of hing and extra garam masala.
For classic besan stuffing, replace paneer with a roasted besan-spice mix and reduce simmer time slightly.
Make-ahead: stuff and sear earlier in the day; finish in gravy just before serving.
Store leftovers in an airtight container in the fridge up to 2 days. Reheat gently with a splash of water.
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