Stuffed baked marrow

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

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.

Ingredients

Asia
India
Lucknow
Main course
Starter
Vegetarian

Ingredients

Method