Bnani Thi Paneer Ki Sabji Aur Bna Diya Kuch
Bnani Thi Paneer Ki Sabji Aur Bna Diya Kuch😃 is a medium Indian recipe that serves 4. 250 calories per serving. Recipe by Kavita Gangwar on YouTube.
Prep: 30 min | Cook: 15 min | Total: 55 min
Cost: $7.74 total, $1.94 per serving
Ingredients
- 1 medium Bottle Gourd (Lauki) (peeled and grated)
- 0.25 cup Gram Flour (Besan) (sifted)
- 2 tablespoon Rice Flour (fine)
- 1 teaspoon Red Chili Powder (mild)
- 1 teaspoon Salt
- 3 tablespoon Oil (for frying koftas)
- 1 teaspoon Cumin Seeds
- 2 whole Dry Red Chili (broken)
- 4 cloves Garlic (minced)
- 1 inch Ginger (minced)
- 1 medium Onion (finely chopped)
- 2 medium Tomato (pureed)
- 12 pieces Cashew Nuts (soaked 15 minutes)
- 1 cup Water
- 1 tablespoon Butter (unsalted)
- 0.5 teaspoon Kashmiri Red Chili Powder (for color and mild heat)
- 0.25 cup Fresh Cream (heavy cream)
- 1 teaspoon Kasuri Methi (dried fenugreek leaves, crushed)
- 2 tablespoon Oil for Gravy
Instructions
Prepare Kofta Mixture
Peel and grate the lauki, then squeeze out excess water using a clean kitchen cloth. Transfer to a mixing bowl and add besan, rice flour, red chili powder, and salt. Mix until a soft, non‑sticky dough forms.
Time: PT10M
Shape Koftas
Take small portions of the dough and roll them between your palms into walnut‑size balls. Place them on a plate lined with parchment paper.
Time: PT5M
Fry Koftas
Heat 3 tbsp oil in a frying pan over medium heat. Gently slide the koftas in, turning occasionally, until they turn golden brown on all sides (about 8‑10 minutes). Remove and set aside on paper towels.
Time: PT10M
Temperature: Medium heat
Make Gravy Base
In a saucepan, heat 2 tbsp oil and 1 tbsp butter. Add cumin seeds and broken dry red chilies; sauté for 30 seconds. Add minced garlic and ginger; stir for 1 minute. Add chopped onion and sauté until translucent (3‑4 minutes). Stir in tomato puree and cook 4 minutes until oil separates.
Time: PT8M
Temperature: Medium heat
Add Cashews and Water
Add the soaked cashews and 1 cup water to the saucepan. Bring to a gentle boil, then turn off the heat.
Time: PT2M
Blend Gravy
Allow the mixture to cool for about 2 minutes, then transfer to a blender. Blend until smooth and creamy.
Time: PT5M
Finish Gravy
Return the puree to the saucepan. Add Kashmiri red chili powder, fresh cream, and a pinch of salt. Simmer on low heat for 5 minutes, stirring occasionally. Crush kasuri methi between palms and stir in.
Time: PT5M
Temperature: Low heat
Combine Koftas and Gravy
Gently place the fried koftas into the simmering gravy. Cook for another 2 minutes just to heat the koftas through without breaking them.
Time: PT2M
Temperature: Low heat
Serve
Transfer the lauki kofta shahi gravy to a serving bowl, drizzle a little extra cream on top, and serve hot with roti, naan, or steamed rice.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 8 g
- Carbohydrates
- 20 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Vegetarian, Gluten‑free (uses besan and rice flour), Nut‑free option: substitute cashews with roasted pumpkin seeds
Allergens: Dairy (cream, butter), Tree nuts (cashew)
Ingredient Substitutions
- Instead of Bottle Gourd (Lauki): zucchini, pumpkin
- Instead of Gram Flour (Besan): chickpea flour
- Instead of Rice Flour: corn flour
- Instead of Red Chili Powder: paprika
- Instead of Salt: sea salt
- Instead of Oil: vegetable oil, canola oil
- Instead of Cumin Seeds: mustard seeds
- Instead of Dry Red Chili: fresh red chili
- Instead of Garlic: garlic paste
- Instead of Ginger: ginger paste
- Instead of Onion: shallots
- Instead of Tomato: canned tomatoes
- Instead of Cashew Nuts: almonds
- Instead of Water: vegetable stock
- Instead of Butter: ghee
- Instead of Kashmiri Red Chili Powder: regular red chili powder
- Instead of Fresh Cream: plain yogurt
- Instead of Kasuri Methi: fresh fenugreek leaves
- Instead of Oil for Gravy: ghee
Equipment Needed
- Mixing Bowl
- Grater
- Frying Pan
- Saucepan
- Blender
- Spatula
- Knife
- Cutting Board
- Measuring Cups
Critical Steps — Do Not Skip
- Squeeze out excess water from grated lauki to avoid soggy koftas.
- Fry koftas until golden but not burnt; they should hold their shape.
- Cool the hot gravy before blending to prevent splatter.
- Add the fried koftas at the end and handle gently to keep them intact.
Chef Tips from the Video
- Add a pinch of sugar to balance the acidity of tomatoes.
- For extra richness, stir in a teaspoon of ghee at the end.
- Garnish with fried onion rings for a crunchy contrast.
Troubleshooting
Koftas fall apart while frying.
Make sure excess water is fully squeezed out of the grated lauki and add a little extra besan to bind.
Gravy is too thick.
Add a little more water or stock and simmer for a couple more minutes.
Gravy is watery.
Simmer longer on low heat to reduce, or add a teaspoon of cornflour slurry.
Storage
Refrigerator: Store in an airtight container for up to 2 days. Reheat gently on low heat.
Freezer: Koftas can be frozen separately for up to 1 month; thaw and reheat before adding to fresh gravy.
Room temperature: Not recommended; the dish contains dairy and cooked vegetables.
Make-Ahead Tips
- Prepare and freeze the koftas a day ahead; fry them fresh before serving.
- Gravy can be made 24 hours in advance and stored in the fridge; reheat and add fresh cream before serving.
Frequently Asked Questions
What is the cultural significance and history of Lauki Kofta in Shahi Gravy within Indian cuisine?
Lauki kofta in a shahi‑style gravy is a regional adaptation of the royal North Indian Shahi Paneer, where paneer is replaced with vegetable koftas to make the dish more accessible during fasting or for vegetarians who avoid dairy. It reflects the Indian tradition of turning humble vegetables into festive, rich gravies for celebrations.
What are the traditional regional variations of shahi‑style vegetable kofta in North Indian cuisine?
In Punjab, the kofta may include mashed potatoes and paneer, while in Gujarat, a sweet‑savory version adds a touch of jaggery. Some regions use cauliflower or bottle‑gourd, and the gravy can be made with yogurt instead of cream for a tangier profile.
How is Lauki Kofta in Shahi Gravy traditionally served in Indian households?
It is typically served hot with Indian breads such as roti, naan, or paratha, and often accompanied by a fragrant rice dish like peas pulao. A drizzle of fresh cream and a sprinkle of kasuri methi complete the presentation.
During which Indian festivals or celebrations is a shahi‑style kofta dish commonly prepared?
Shahi‑style gravies are popular during festivals like Diwali, Navratri (as a fasting‑friendly version), and family gatherings such as weddings or birthday celebrations, where a rich, indulgent dish is desired.
What authentic ingredients give Lauki Kofta its shahi (royal) flavor compared to a regular vegetable curry?
The use of cashew paste, fresh cream, Kashmiri red chili powder, butter, and kasuri methi creates a silky, mildly spiced gravy that is richer than a typical vegetable curry, mimicking the luxurious taste of royal Mughlai kitchens.
What other Indian dishes pair well with Lauki Kofta in Shahi Gravy?
Pair it with aromatic peas pulao, jeera rice, or plain basmati rice. Indian breads like butter naan, tandoori roti, or laccha paratha complement the creamy gravy beautifully.
How has the Lauki Kofta in Shahi Gravy evolved in modern Indian home cooking?
Modern cooks often substitute heavy cream with low‑fat alternatives, use a food processor for faster grinding, and incorporate health‑friendly tweaks like baking the koftas instead of deep‑frying, while still preserving the classic shahi flavor profile.
What are the most common mistakes to avoid when making Lauki Kofta in Shahi Gravy at home?
Common errors include not squeezing enough water from the lauki, over‑frying the koftas until they become hard, and adding cream to a boiling gravy which can cause curdling. Follow the critical steps to ensure a smooth texture.
What texture and appearance should I look for when the shahi gravy is finished?
The gravy should be glossy, thick enough to coat a spoon, and have a deep orange‑red hue from Kashmiri chili. It should feel velvety, with no grainy bits, and the koftas should remain whole, slightly soft inside.
What does the YouTube channel Kavita Gangwar specialize in?
The YouTube channel Kavita Gangwar focuses on Indian home‑cooking tutorials, especially quick, budget‑friendly meals that use everyday pantry ingredients and traditional cooking techniques for family gatherings.
Last updated: September 6, 2026
