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Lauki Ki Sabji Recipe

Time and servings

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About

It is a simple and easy vegetarian gravy-based curry recipe, popular from the North Indian Cuisine. Lauki ki Sabji or Ghia Sabzi is a popular choice across India, yet it is underrated and typically considered a day-to-day curry for less fancy roti and chapati. Yet its use cases are myriad. Most commonly it is served with roti, chapati, or flatbread, but it can also be served with different types of flavored rice. The most common way to make Lauki Ki Sabji is to cut the bottle gourd into cubes and cook them in onion tomato gravy. This is the basic and hence it is also known as a non-premium curry. Yet it can also be experimented with exotic ingredients to make it fancy and premium. In addition, it can also be made as dry sazbi which is an ideal accompaniment for rice and chapathi. Further, more vegetables can be added to make it mixed veg curry.

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Ingredients

  • 2 tbsp oil
  • 1 bay leaf
  • 1 inch cinnamon
  • 1 tsp kasuri methi
  • 1 tsp cumin / jeera
  • 1 onion (finely chopped)
  • 1 tsp ginger garlic paste
  • ½ tsp turmeric
  • ¾ tsp kashmiri red chilli powder
  • ½ tsp coriander powder
  • ¾ tsp salt
  • 1½ tomato (chopped)
  • 450 grams lauki / bottle gourd
  • 1 cup water
  • ¼ tsp garam masala
  • 2 tbsp coriander (finely chopped)

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Instructions

  1. firstly, in a large kadai heat 2 tbsp oil and saute 1 bay leaf, 1 inch cinnamon, 1 tsp kasuri methi, 1 tsp cumin until it turns aromatic.
  2. add 1 onion, 1 tsp ginger garlic paste and saute until it turns golden brown.
  3. further, add ½ tsp turmeric, ¾ tsp chilli powder, ½ tsp coriander powder and ¾ tsp salt.
  4. saute on low flame until it turns aromatic.
  5. additionally, add 1½ tomato and saute until it turns soft and mushy.
  6. now add 450 grams lauki and saute for 2 minutes.
  7. also, add 1 cup water and mix well.
  8. cover and boil for 20 minutes on medium flame or until lauki are cooked well.
  9. adjust the consistency as required adding more water if required.
  10. now add ¼ tsp garam masala and 2 tbsp coriander. mix well.
  11. finally, enjoy lauki ki sabji with chapathi or rice.

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Step-by-step

1
Firstly, in a large kadai heat 2 tbsp oil and saute 1 bay leaf, 1-inch cinnamon, 1 tsp kasuri methi, 1 tsp cumin until it turns aromatic.
2
add 1 onion, 1 tsp ginger garlic paste and saute until it turns golden brown.
3
further, add ½ tsp turmeric, ¾ tsp chilli powder, ½ tsp coriander powder and ¾ tsp salt.
4
saute on low flame until it turns aromatic.
5
additionally, add 1½ tomato and saute until it turns soft and mushy.
6
now add 450 grams lauki and saute for 2 minutes.
7
also, add 1 cup water and mix well.
8
cover and boil for 20 minutes on medium flame or until lauki are cooked well.
9
adjust the consistency as required adding more water if required.
10
now add ¼ tsp garam masala and 2 tbsp coriander. mix well.
11
finally, enjoy lauki ki sabji with chapathi or rice.lauki sabzi

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Video

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Notes

  • firstly, if cooking the curry in a pressure cooker, just cook for 2 whistles.
  • also, chop the lauki to the shape and size of your preference.
  • additionally, for gravy texture, you can increase the amount of water.
  • finally, lauki ki sabji recipe tastes great when prepared spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/lauki-ki-sabji-recipe-ghiya-sabzi/