Soft, melt-in-your-mouth bottle gourd dumplings simmered in a rich, creamy gravy fragrant with cashews and aromatic spices. This royal Awadhi dish is a luxurious vegetarian main course, perfect for special occasions.
A fragrant one-pot rice dish featuring long-grain basmati rice, sweet green peas, and a symphony of whole spices. This classic North Indian comfort food is simple to prepare, making it a perfect choice for a wholesome weekday lunch or a delightful dinner. Each grain of rice is separate, fluffy, and infused with aromatic flavors.
Creamy Awadhi Lauki Kofta with aromatic Matar Pulao – a perfectly spiced, soul-satisfying comfort meal.
This awadhi dish is perfect for lunch. With 715.88 calories and 15.26g of protein per serving, it's a nutritious choice for your meal plan.
24gfat
2 pcs Onion (Medium, thinly sliced)
1 tbsp Ghee (For gravy)
15 pcs Cashews (Whole, for paste)
2 pcs Tomato (Medium, pureed)
1 pcs Bay Leaf
1 inch Cinnamon Stick
2 pcs Green Cardamom (Slightly crushed)
3 pcs Clove
1 tsp Kashmiri Red Chili Powder (For color)
1.5 tsp Coriander Powder
0.25 cup Curd (Plain, whisked until smooth)
2 tbsp Fresh Cream
0.5 tsp Sugar (To balance flavors)
0.5 tsp Kewra Water (For authentic aroma)
1.5 cup Water (Including reserved lauki water)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Lauki and Kofta Mixture
Peel, wash, and finely grate the lauki. Using your hands or a muslin cloth, squeeze out as much water as possible. Reserve this nutritious water for the gravy.
In a mixing bowl, combine the squeezed lauki, besan, 1 tsp ginger-garlic paste, chopped green chili, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, 0.5 tsp garam masala, and 0.75 tsp salt.
Mix thoroughly to form a firm, dough-like mixture. Do not add any extra water. The residual moisture in the lauki is sufficient.
2
Shape and Fry the Koftas
Heat vegetable oil for deep frying in a kadai or deep pan over medium heat. The oil is ready when a tiny piece of the mixture sizzles and rises to the top.
Lightly grease your palms, take small portions of the mixture, and roll them into smooth, crack-free balls (about 12-15 koftas).
Carefully slide the koftas into the hot oil, frying in batches of 4-5 to avoid overcrowding.
Fry for 5-7 minutes, turning them gently, until they are evenly golden brown and crisp.
Remove with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Set aside.
3
Prepare the Gravy Pastes
While the koftas are frying, soak the cashews in 1/4 cup of warm water for 15-20 minutes. Grind them into a very smooth paste, adding a little water if needed.
In a separate pan, heat 3 tbsp of the frying oil. Add the thinly sliced onions and fry on medium-low heat until they turn deep golden brown and crisp (this is called 'birista'). This can take 10-12 minutes.
Remove the fried onions, let them cool slightly, then grind them into a coarse paste, adding a tablespoon of water if necessary.
4
Cook the Awadhi Gravy
In the same pan, heat 1 tbsp of ghee. Add the whole spices: bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-40 seconds until they release their aroma.
Add the remaining 1 tsp of ginger-garlic paste and sauté for a minute until the raw smell disappears.
Stir in the brown onion paste and cook for 2-3 minutes.
Add the tomato puree and cook for 5-7 minutes, until the mixture thickens and you see oil separating at the edges.
Add the powdered spices: 0.25 tsp turmeric powder, Kashmiri red chili powder, and coriander powder. Sauté for one minute.
Reduce the heat to the lowest setting. Add the whisked curd and stir continuously for 2 minutes to prevent it from curdling.
Now, add the smooth cashew paste and cook for another 3-4 minutes, stirring constantly as it can stick to the bottom of the pan.
5
Finish the Curry and Serve
Pour in 1.5 cups of water (use the reserved lauki water first, then top up with plain water). Add 1 tsp salt and the sugar. Stir well.
Bring the gravy to a gentle boil, then lower the heat, cover the pan, and let it simmer for 5-7 minutes for the flavors to meld and the gravy to thicken.
Turn off the heat. Stir in the fresh cream, the remaining 0.5 tsp garam masala, and the kewra water. Mix gently.
Just before serving, gently place the fried koftas into the hot gravy. Let them soak for 2-3 minutes to absorb the flavors without becoming mushy.
Garnish with freshly chopped coriander leaves and serve hot with naan, roti, or jeera rice.
Servings4
Serving size: 1 cup
373cal
8gprotein
68gcarbs
7gfat
Ingredients
1.5 cup Basmati Rice (aged long-grain is best)
1 cup Green Peas (fresh or frozen)
2 tbsp Ghee
1 medium Onion (thinly sliced)
1 tsp Cumin Seeds
1 large Bay Leaf
1 inch Cinnamon Stick
3 pods Green Cardamoms (lightly crushed)
4 whole Cloves
5 whole Black Peppercorns
1 tsp Ginger Garlic Paste
1 whole Green Chili (slit lengthwise, optional)
3 cup Water (or vegetable broth)
1.5 tsp Salt (or to taste)
1 tbsp Lemon Juice (freshly squeezed)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Prepare the Rice (30 minutes passive time)
Rinse the basmati rice under cool running water 3-4 times, until the water runs clear. This removes excess starch and prevents stickiness.
Soak the rinsed rice in ample water for 30 minutes. This step is crucial for achieving long, fluffy grains.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Temper Spices & Sauté Aromatics (5 minutes)
Heat ghee in a heavy-bottomed pot or Dutch oven over medium heat.
Once the ghee is hot, add the cumin seeds, bay leaf, cinnamon stick, green cardamoms, cloves, and black peppercorns.
Sauté for 30-40 seconds until the spices become fragrant and the cumin seeds sizzle.
Add the thinly sliced onion and sauté for 3-4 minutes until they turn soft and translucent.
Add the ginger-garlic paste and slit green chili. Cook for another minute until the raw aroma disappears.
Add the green peas (if using frozen, no need to thaw) and sauté for one minute.
Add the drained basmati rice to the pot. Gently stir and sauté for 1-2 minutes, ensuring each grain is lightly coated with ghee. Be careful not to break the delicate rice grains.
4
Cook the Pulao (15-18 minutes)
Pour in 3 cups of water and add 1.5 tsp of salt. Give it one gentle stir to combine everything.
Increase the heat to high and bring the water to a rolling boil.
Once boiling, immediately reduce the heat to the lowest setting, cover the pot with a tight-fitting lid, and let it simmer for 15-18 minutes, or until all the water has been absorbed.
5
Rest, Fluff, and Serve (10 minutes passive time)
Turn off the heat and let the pulao rest, covered and undisturbed, for 10 minutes. This allows the grains to firm up and finish cooking in the residual steam.
After resting, open the lid and gently fluff the rice with a fork to separate the grains.
Garnish with freshly chopped coriander leaves and a squeeze of lemon juice before serving hot with raita or your favorite curry.
