Name: Stuffed baked marrow
Yield: Serves 4–6
Cuisine: India
Ingredients: 2.5 ml/½ tsp salt, or to taste; Indian bread, to serve; 5 ml/1 tsp ground coriander; 2.5 ml/½ tsp garam masala; 30 ml/2 tbsp tomato purée (paste); 2.5 ml/½ tsp sugar; 115 g/4 oz/½ cup full-fat (whole) natural (plain) yogurt; 10 ml/2 tsp garlic purée; 10 ml/2 tsp ginger purée; 1 large onion, roughly chopped; 60 ml/4 tbsp sunflower oil or light olive oil; 5 ml/1 tsp salt; 1 medium marrow (large zucchini); 2.5-5 ml/½ tsp chilli powder; 30 ml/2 tbsp fresh mint leaves, finely chopped, or 5 ml/1 tsp dried mint; 15 ml/1 tbsp fresh coriander (cilantro) leaves and stalks, finely chopped; 2 fresh green chillies, finely chopped; 115 g/4 oz paneer (Indian cheese), grated; 50 g/2 oz/1/ cup roasted cashew nuts; 30 ml/2 tbsp hot milk; a good pinch of saffron threads, pounded

Preparation info

Serves
4–6

Difficulty
Medium

Appears in

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

About

This elegant dish, Lazeez Ghia Mussallam, is from Lucknow in north India. It involves hollowing out a marrow and stuffing it with a filling made of paneer, the ubiquitous Indian cheese; the filling is deliciously spiced with onion, fresh root ginger, chilli and fresh coriander. When buying marrows, look for ones with skins that are an even green colour with no hint of brown or yellow.