Warm, richly spiced, and built for a satisfying meal, lauki ki sabji recipe | lauki sabzi | ghiya ki sabji | bottle gourd curry is a vegetarian north indian curry made with oil, bay leaf, and cinnamon in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 30 minutes
- Total time: 35 minutes
- Yield: 3 Servings
- Category: curry
- Cuisine: north indian
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)
Method
- 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.
- add 1 onion, 1 tsp ginger garlic paste and saute until it turns golden brown.
- further, add ½ tsp turmeric, ¾ tsp chilli powder, ½ tsp coriander powder and ¾ tsp salt.
- saute on low flame until it turns aromatic.
- additionally, add 1½ tomato and saute until it turns soft and mushy.
- now add 450 grams lauki and saute for 2 minutes.
- also, add 1 cup water and mix well.
- cover and boil for 20 minutes on medium flame or until lauki are cooked well.
- adjust the consistency as required adding more water if required.
- now add ¼ tsp garam masala and 2 tbsp coriander. mix well.
- finally, enjoy lauki ki sabji with chapathi or rice.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
