Name: Stuffed Lauki Boats with Paneer & Peas in Tomato Gravy
Total time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 medium lauki (bottlegourd); Salt (for boiling); 1 tsp oil; 200 g paneer (crumbled); 1/2 cup green peas (fresh or frozen); 1 small onion (finely chopped); 1 tsp ginger garlic paste; 1 green chilli (finely chopped); 1/2 tsp turmeric powder; 1 tsp coriander powder; 1/2 tsp garam masala; Salt to taste; 1 tbsp chopped coriander leaves; 2 large tomatoes (pureed); 1 small onion (finely chopped); 1 tsp ginger garlic paste; 1 tsp cumin seeds; 1/2 tsp red chilli powder; 1/2 tsp turmeric powder; 1 tsp kasuri methi; Salt to taste; 1 tbsp cream (optional); 1 tbsp oil; Fresh coriander for garnish

Stuffed Lauki Boats with Paneer & Peas in Tomato Gravy

A wholesome, protein-rich Indian dish that's comforting, flavourful and perfect for weeknights. Bottlegourd (lauki) is stuffed with a spiced paneer and peas filling, then simmered in a rich tomato gravy.

35 minsTotal Time

4Servings

EasyDifficulty

VegetarianDiet Type

“Good food is a step towards a healthier, happier you.”

Step by Step Instructions

1
Prepare the Lauki
Wash, peel and cut the lauki into halves lengthwise. Scoop out the seeds carefully to make boats. Boil in salted water for 5–7 minutes until slightly tender. Drain and keep aside.
2
Make the Stuffing
Heat oil in a pan. Add onions and sauté until golden. Add ginger garlic paste and green chilli. Add peas and spices. Finally, add crumbled paneer and mix well. Cook for 3–4 minutes. Turn off the heat and add coriander leaves.
3
Prepare the Tomato Gravy
In the same pan, heat oil. Add cumin seeds, onions and sauté until soft. Add ginger garlic paste, then tomato puree and spices. Cook until the oil separates. Add kasuri methi and cream (optional).
4
Stuff the Lauki
Fill the prepared lauki halves with the paneer and peas mixture.
5
Simmer and Serve
Place the stuffed lauki boats in the tomato gravy. Cover and simmer for 10 minutes on low heat. Garnish with fresh coriander and serve hot.