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Tender bottle gourd and soft paneer simmered in a rich, creamy cashew and yogurt gravy. This mildly spiced North Indian curry is a delicious and complete meal, perfect with hot rotis or rice.
For 4 servings
Prepare the Korma Paste
Prepare the Paneer (Optional)
Sauté Aromatics and Paste
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Tender bottle gourd and soft paneer simmered in a rich, creamy cashew and yogurt gravy. This mildly spiced North Indian curry is a delicious and complete meal, perfect with hot rotis or rice.
This north_indian recipe takes 55 minutes to prepare and yields 4 servings. At 336.28 calories per serving with 13.05g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Cook the Masala
Build the Gravy
Simmer and Finish the Korma
Garnish and Serve
Replace paneer with firm tofu or boiled chickpeas. Use a plant-based yogurt (like cashew or coconut yogurt) and oil instead of ghee. Omit the fresh cream or use a vegan alternative.
Substitute cashews with 2 tablespoons of melon seeds (magaz) or poppy seeds (khus khus) to achieve a similar creamy texture. Soak them just like the cashews before grinding.
Add other vegetables like green peas, diced carrots, or potatoes along with the lauki for a mixed vegetable korma. Adjust cooking time accordingly.
Bottle gourd (lauki) has a high water content (about 92%), which helps in keeping the body hydrated and cool, making it an excellent choice for warmer weather.
Paneer is a great source of protein, essential for muscle repair and growth, and calcium, which is vital for strong bones and teeth.
Lauki is rich in both soluble and insoluble dietary fiber, which helps in maintaining a healthy digestive system, preventing constipation, and promoting gut health.
The use of cashews provides healthy monounsaturated fats. When prepared with controlled amounts of ghee and cream, this dish can be part of a heart-healthy diet.
Yes, Lauki Korma can be a healthy dish. Lauki is low in calories and high in water content and fiber. Paneer provides protein and calcium. To make it healthier, use low-fat paneer and yogurt, and reduce the amount of ghee, cream, and cashews.
One serving of Lauki Korma (approximately 1 cup or 385g) contains around 350-400 calories. The exact count depends on the amount of ghee, cream, and cashews used in the preparation.
Yes, for a Jain or Satvik version, you can omit the onion and ginger-garlic paste. The korma will still be creamy and flavorful due to the cashew and yogurt base. You can add a pinch of asafoetida (hing) to the hot ghee for flavor.
To prevent curdling, always use full-fat yogurt at room temperature, whisk it well, and add it on the lowest heat while stirring continuously. If it has already curdled slightly, you can try blending the gravy with an immersion blender to make it smoother.
Yes. Follow the steps until adding the lauki and water. Then, close the pressure cooker and cook for 1-2 whistles on medium heat. Let the pressure release naturally. Open the lid, add the paneer and other finishing ingredients, and simmer for a few minutes.