Name: Lauki ki Sabzi (Bottle Gourd Curry) – Royal Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 People
Cuisine: Indian
Ingredients: 500 grams Lauki (Bottle Gourd); 1 teaspoon Salt; 2 teaspoons Coriander Powder; 1 teaspoon Red Chili Powder; 1 teaspoon Turmeric Powder; 1 teaspoon Garam Masala; 2 tablespoons Cooking Oil; 1 teaspoon Cumin Seeds; 1/2 teaspoon Black Peppercorns; 4-5 Green Cardamom; 1 Bay Leaf; 1 small piece Cinnamon Stick; few Cloves; 10-12 Cashews; 6-7 pieces Chopped Ginger; 2 Green Chilies; 2 bowls Chopped Tomatoes; 1 teaspoon Turmeric Powder; 1 teaspoon Red Chili Powder; 1 teaspoon Salt; 1 handful Kasuri Methi; 1 tablespoon Ghee; a pinch Garam Masala (for garnish)

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Prepare and Marinate Lauki
Take 500 grams of lauki. Peel its skin thoroughly, then cut off the top and bottom ends. Slice the lauki in half lengthwise and then cut into medium-sized pieces. Set aside one small bowl of these lauki pieces for the gravy. In a separate bowl, add the remaining lauki pieces, 1 teaspoon salt, 2 teaspoons coriander powder, 1 teaspoon red chili powder, 1 teaspoon turmeric powder, and 1 teaspoon garam masala. Mix everything well to coat the lauki evenly. Cover the bowl and let it for .
Prepare Gravy Base
Heat 2 tablespoons of cooking oil in a kadhai. Once hot, add 1 teaspoon cumin seeds. As the cumin seeds start to crackle, the flame to low and add 1/2 teaspoon black peppercorns, 4-5 green cardamoms, 1 bay leaf, 1 small piece of cinnamon stick, and a few cloves. Add 10-12 cashews (or peanuts/melon seeds) and roast on low heat until the cashews change color slightly. Then, add 6-7 pieces of chopped ginger and 2 green chilies. for about until fragrant.
Cook Gravy Ingredients
Add the small bowl of lauki pieces (reserved earlier) to the kadhai and for . Next, add 2 bowls of chopped tomatoes, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon salt, and a handful of Kasuri Methi. Mix well. Add a little water, mix again, then cover the kadhai and cook on medium flame until the tomatoes and lauki pieces become completely soft and properly cooked. This should take about . Once cooked, remove the bay leaf and cinnamon stick from the mixture. Take the kadhai off the heat and let the mixture cool down completely.
Blend Gravy Base
Once the cooked gravy mixture has cooled, transfer it to a mixer jar. Blend it into a very smooth and silky paste. Ensure there are no large chunks remaining.
Sauté Marinated Lauki
In the same kadhai, heat 1 tablespoon of ghee. Add the lauki pieces and them. You will notice water releasing from the lauki; continue to until this water evaporates. Cover the kadhai and let the lauki cook on a low flame until it is tender and cooked through. This process ensures the lauki absorbs the flavors and cooks evenly. for a bit more after uncovering to enhance the taste.
Combine and Finish the Curry
Add the blended smooth gravy paste to the lauki in the kadhai. Add a little water to the mixer jar, swirl it around to collect any remaining gravy, and pour it into the kadhai. Mix everything well. Cook the curry on a medium to high flame for , stirring occasionally, until the gravy thickens and the flavors meld. The curry will develop a rich, creamy texture and vibrant color. Finally, sprinkle a pinch of garam masala over the curry. Serve hot with naan, roti, paratha, or rice.

Before You Cook

Helpful details before you start

Spice LevelFiery

Chili powder · Garam masala · Black pepper · Ginger · Green chili

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 3 swaps

No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
No Bay leaf?
- 1/4 tsp dried thyme (per leaf)
- Pinch of dried oregano
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)

AllergensThis recipe contains nuts.

nuts

Helpful Tips

Small details that can improve the final result.

Flavour tipMarinating the Lauki Pieces Ensures
Marinating the lauki pieces ensures they absorb flavors deeply, enhancing the overall taste of the curry.
Cooking tipUsing Cashews (or Peanuts/melon Seeds)
Using cashews (or peanuts/melon seeds) provides a natural creamy and thick texture to the gravy without needing cream.
TipFor a Perfect Balance of Flavors
Use double the quantity of tomatoes compared to the lauki pieces reserved for the gravy base.
Cooking tipRemove Whole Spices Like Bay
Remove whole spices like bay leaf and cinnamon stick before blending the gravy base to achieve a silky smooth texture.
TipSautéing the Marinated Lauki Separately
Sautéing the marinated lauki separately helps it cook evenly and allows the spices to infuse properly.

Lauki ki Sabzi (Bottle Gourd Curry) – Royal Style

45 mins

Indian · North Indian

15 min

30 min

4 People

~450 kcal

Main Ingredients

For Marination

For Gravy

Prepare and Marinate Lauki

Prepare Gravy Base

Cook Gravy Ingredients

Blend Gravy Base

Sauté Marinated Lauki

Combine and Finish the Curry

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