Lauki Ki Sabji Easy Lauki Sabzi

This lauki ki sabzi is a staple at home. This is a very homely recipe and is the like the food which we cook everyday. Making this lauki sabzi also does not take time and gets done quickly. I learnt this Punjabi lauki recipe from my mother-in-law. Somehow I forgot to add the recipe. We usually make this sabzi slightly spicy as the spiciness goes well with the bland taste of lauki. The recipe I have shared is not spicy. You can always add more green chilies, red chilly powder and garam masala powder for a spicy taste. In addition to fresh lauki or bottle gourd, you would need onion, tomato, green chilies and ginger in this recipe. In spices, you would require cumin seeds, turmeric powder, red chili powder, coriander powder and asafoetida (hing). Although, the last 2 are optional and can be skipped too. At time we also add dried lentil dumplings (Amritsari wadis or Punjabi wadis) in the sabzi. It really tastes fantastic and adds another texture element as well in the dish. If you have it, use it. You can also add some chana dal, if you wish to. There is a tari or curry or gravy in the lauki sabzi. We do not make it dry. Dunking garma garam phulkas in the tangy gravy tastes so good. If you want you can add less water for less gravy. The spice powders can also be added less or more depending on your preferences. The entire lauki sabzi has been cooked in a stovetop pressure cooker. You can also cook in a pan or pot adding water as required.

How to make Lauki ki Sabji

1. Heat oil in a 2 litre stovetop pressure cooker. Add 1 teaspoon of cumin seeds. Keep the heat to low.
2. Let them splutter and crackle.
3. Then add ½ cup chopped onions.
4. Mix and begin to sauté onions on a medium-low heat.
5. Sauté stirring often till onions turn translucent.
6. Now add 1 teaspoon of finely chopped ginger and 1 to 2 green chilies (chopped).
7. Sauté for some seconds or till the raw aroma of ginger goes away.
8. Then add 1 to 1.25 cups of tightly packed tomatoes.
9. Mix and begin to sauté the tomatoes on a medium-low heat.
10. Sauté tomatoes till they become mushy and pulpy. The oil also starts to leave the masala. In the meantime when the tomatoes are getting cooked, rinse, peel and chop the lauki.
11. When the tomatoes have become pulpy and you see oil releasing from the sides of the masala, then add the following ground spices:

½ teaspoon turmeric powder½ teaspoon Kashmiri red chili powder 1 teaspoon coriander powder (optional)Also add 1 pinch of asafoetida (optional)

12. Stir and sauté for a minute. 13. Add 3 cups chopped lauki (bottle gourd or ghiya or dudhi). 14. Sauté for a minute. 15. Add salt as per taste.

Cooking lauki sabji

16. Pour 1 cup of water.
17. Stir and mix very well.
18. Pressure cook lauki sabzi for 3 to 4 whistles or 7 to 8 minutes on medium heat till the lauki is cooked well and becomes mushy.
19. When the pressure settles down on its own, then only open the lid of the cooker. 20. If you find the lauki sabzi to be more liquid then dry it a little by simmering in the cooker without the lid till you get the desired consistency in the sabzi.
20. Finally add ½ teaspoon Punjabi garam masala powder or garam masala powder. You can also add 2 to 3 tablespoons of chopped coriander leaves at this step.
21. Stir and mix well.
22. Serve lauki ki sabzi hot or warm with some phulkas or chapatis or paratha. Few more sabzi recipes for you!

Kathal ki sabjiBhindi ki sabjiAloo gobi sabjiKarela sabji

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Lauki ki Sabji post from the blog archives first published in May 2018 has been updated and republished on December 2022.

title: “Lauki Ki Sabji Easy Lauki Sabzi " ShowToc: true date: “2024-09-10” author: “Pauline Ceja”

This lauki ki sabzi is a staple at home. This is a very homely recipe and is the like the food which we cook everyday. Making this lauki sabzi also does not take time and gets done quickly. I learnt this Punjabi lauki recipe from my mother-in-law. Somehow I forgot to add the recipe. We usually make this sabzi slightly spicy as the spiciness goes well with the bland taste of lauki. The recipe I have shared is not spicy. You can always add more green chilies, red chilly powder and garam masala powder for a spicy taste. In addition to fresh lauki or bottle gourd, you would need onion, tomato, green chilies and ginger in this recipe. In spices, you would require cumin seeds, turmeric powder, red chili powder, coriander powder and asafoetida (hing). Although, the last 2 are optional and can be skipped too. At time we also add dried lentil dumplings (Amritsari wadis or Punjabi wadis) in the sabzi. It really tastes fantastic and adds another texture element as well in the dish. If you have it, use it. You can also add some chana dal, if you wish to. There is a tari or curry or gravy in the lauki sabzi. We do not make it dry. Dunking garma garam phulkas in the tangy gravy tastes so good. If you want you can add less water for less gravy. The spice powders can also be added less or more depending on your preferences. The entire lauki sabzi has been cooked in a stovetop pressure cooker. You can also cook in a pan or pot adding water as required.

How to make Lauki ki Sabji

1. Heat oil in a 2 litre stovetop pressure cooker. Add 1 teaspoon of cumin seeds. Keep the heat to low.
2. Let them splutter and crackle.
3. Then add ½ cup chopped onions.
4. Mix and begin to sauté onions on a medium-low heat.
5. Sauté stirring often till onions turn translucent.
6. Now add 1 teaspoon of finely chopped ginger and 1 to 2 green chilies (chopped).
7. Sauté for some seconds or till the raw aroma of ginger goes away.
8. Then add 1 to 1.25 cups of tightly packed tomatoes.
9. Mix and begin to sauté the tomatoes on a medium-low heat.
10. Sauté tomatoes till they become mushy and pulpy. The oil also starts to leave the masala. In the meantime when the tomatoes are getting cooked, rinse, peel and chop the lauki.
11. When the tomatoes have become pulpy and you see oil releasing from the sides of the masala, then add the following ground spices:

½ teaspoon turmeric powder½ teaspoon Kashmiri red chili powder 1 teaspoon coriander powder (optional)Also add 1 pinch of asafoetida (optional)

12. Stir and sauté for a minute. 13. Add 3 cups chopped lauki (bottle gourd or ghiya or dudhi). 14. Sauté for a minute. 15. Add salt as per taste.

Cooking lauki sabji

16. Pour 1 cup of water.
17. Stir and mix very well.
18. Pressure cook lauki sabzi for 3 to 4 whistles or 7 to 8 minutes on medium heat till the lauki is cooked well and becomes mushy.
19. When the pressure settles down on its own, then only open the lid of the cooker. 20. If you find the lauki sabzi to be more liquid then dry it a little by simmering in the cooker without the lid till you get the desired consistency in the sabzi.
20. Finally add ½ teaspoon Punjabi garam masala powder or garam masala powder. You can also add 2 to 3 tablespoons of chopped coriander leaves at this step.
21. Stir and mix well.
22. Serve lauki ki sabzi hot or warm with some phulkas or chapatis or paratha. Few more sabzi recipes for you!

Kathal ki sabjiBhindi ki sabjiAloo gobi sabjiKarela sabji

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Lauki ki Sabji post from the blog archives first published in May 2018 has been updated and republished on December 2022.