Lauki Ki Sabzi (Bottle Gourd Curry)
Lauki Ki Sabzi (Bottle Gourd Curry) is a easy Indian recipe that serves 4. 120 calories per serving.
Prep: 15 min | Cook: 15 min | Total: 40 min
Cost: $3.04 total, $0.76 per serving
Ingredients
- 0.5 kg Bottle Gourd (Lauki) (washed, peeled, cut into very fine dice; keep in water to prevent discoloration)
- 1 tablespoon Mustard Oil (high smoke‑point oil, gives authentic flavor)
- 1 teaspoon Cumin Seeds (whole seeds)
- pinch Asafoetida (Hing) (adds depth; use sparingly)
- pinch Turmeric Powder (for color and subtle earthiness)
- 1.5 teaspoons Kashmiri Red Chili Powder (mild heat and bright red color)
- 1 teaspoon Salt (adjust to taste)
- 1 teaspoon Coriander Powder
- 1 teaspoon Chaat Masala
- 1 teaspoon Garam Masala
- 0.5 teaspoon Sugar (balances acidity of tomato)
- 0.5 cup Tomato Puree (or freshly grated tomatoes if puree unavailable)
- 0.25 cup Water (helps create steam in pressure cooker)
Instructions
Prepare the Bottle Gourd
Wash the bottle gourd thoroughly, peel it, and cut it into very fine dice. Immediately place the diced gourd in a bowl of water to prevent it from turning black.
Time: PT5M
Measure Spices and Tomato Puree
Measure mustard oil, cumin seeds, asafoetida, turmeric, Kashmiri red chili powder, coriander powder, chaat masala, garam masala, salt, sugar and tomato puree.
Time: PT5M
Temper the Oil
Place the pressure cooker on medium flame, add mustard oil and let it heat until shimmering. Add cumin seeds and a pinch of asafoetida; sauté until the cumin turns light brown.
Time: PT2M
Cook the Tomato Base
Stir in the tomato puree and all dry spices (turmeric, red chili powder, coriander powder, chaat masala, garam masala, salt, sugar). Cook, stirring frequently, until the oil begins to separate from the masala.
Time: PT4M
Add the Bottle Gourd
Drain the diced gourd from the water and add it to the cooker. Mix well so the pieces are coated with the tomato‑spice masala.
Time: PT2M
Pressure Cook
Add ¼ cup water, close the lid, and cook on medium flame for 4‑5 whistles (approximately 7 minutes).
Time: PT7M
Temperature: medium flame
Release Pressure and Finish
Turn off the heat, allow the pressure to release naturally for 2 minutes, then open the cooker. Stir, taste, and adjust salt or spice if needed.
Time: PT2M
Serve
Transfer the lauki sabzi to a serving plate, garnish with fresh coriander if desired, and serve hot with roti, paratha or rice.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 2 g
- Carbohydrates
- 15 g
- Fat
- 5 g
- Fiber
- 2 g
Dietary info: Vegetarian, Vegan, Gluten-Free, Dairy-Free
Allergens: Mustard
Ingredient Substitutions
- Instead of Mustard Oil: Vegetable oil, Canola oil
- Instead of Asafoetida (Hing): Garlic powder (in a pinch)
- Instead of Kashmiri Red Chili Powder: Paprika, Regular red chili powder (use less)
- Instead of Sugar: Jaggery, Honey (use less)
- Instead of Tomato Puree: Fresh tomatoes, blended
Equipment Needed
- Pressure Cooker
- Knife
- Cutting Board
- Measuring Spoons
- Measuring Cup
- Wooden Spoon or Spatula
- Serving Plate
Critical Steps — Do Not Skip
- Keep the diced bottle gourd submerged in water to avoid blackening.
- Temper mustard oil with cumin and asafoetida before adding tomatoes.
- Cook the tomato‑spice mixture until oil separates – this signals the masala is ready.
- Pressure cook for exactly 4‑5 whistles on medium flame; overcooking makes the gourd mushy.
Chef Tips from the Video
- Use Kashmiri red chili powder for a vibrant color without excessive heat.
- A pinch of sugar balances the acidity of the tomato puree.
- Finely diced gourd absorbs the masala better, giving a uniform flavor.
Troubleshooting
Bottle gourd turns black after cutting.
Keep the diced pieces submerged in water with a few drops of lemon juice until ready to cook.
The gravy is too thin.
Cook uncovered for an extra 3‑4 minutes after pressure release to evaporate excess liquid.
Spices taste raw.
Ensure the oil is hot before adding spices and cook the tomato‑spice mixture until oil separates.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Can sit at room temperature for up to 2 hours; discard after.
Make-Ahead Tips
- The sabzi can be cooked a day ahead; reheat gently on low flame.
- If it looks a bit watery after reheating, simmer uncovered for a few minutes.
Frequently Asked Questions
What is the cultural significance and history of Lauki Ki Sabzi in North Indian cuisine?
Lauki Ki Sabzi is a staple home‑cooked vegetable dish in North India, especially during summer when bottle gourd is abundant. It is valued for its cooling properties and light digestion, making it a common accompaniment to everyday meals.
What are the traditional regional variations of Lauki Ki Sabzi in Indian cuisine?
In Punjab, mustard oil and asafoetida are standard, while in Gujarat the dish may be sweeter with a hint of jaggery. Some South Indian versions add coconut or curry leaves, but the core concept of a lightly spiced gourd remains the same.
How is Lauki Ki Sabzi traditionally served in North Indian households?
It is typically served hot with roti, paratha, or plain steamed rice, often accompanied by a dollop of fresh yogurt or a side salad of sliced onions and lemon wedges.
On what occasions or celebrations is Lauki Ki Sabzi traditionally prepared in Indian culture?
While Lauki Ki Sabzi is an everyday comfort food, it is also prepared during summer festivals and family gatherings because of its cooling effect and easy preparation.
What makes Lauki Ki Sabzi special or unique in Indian vegetable cuisine?
The dish showcases the delicate texture of bottle gourd, enhanced by mustard oil’s pungent flavor and a balanced spice blend that includes a pinch of sugar, giving it a subtle sweet‑savory profile unlike many other Indian veg curries.
What are the most common mistakes to avoid when making Lauki Ki Sabzi at home?
Common errors include letting the gourd sit exposed, which turns it black; over‑cooking in the pressure cooker, resulting in mushy texture; and not cooking the masala long enough for the oil to separate, leaving a raw spice taste.
Why does this Lauki Ki Sabzi recipe use mustard oil instead of regular vegetable oil?
Mustard oil provides a distinctive pungent aroma and a slightly sharp flavor that is traditional in Punjabi cooking, complementing the mild bottle gourd and enhancing the overall taste profile.
Can I make Lauki Ki Sabzi ahead of time and how should I store it?
Yes, you can refrigerate the cooked sabzi in an airtight container for up to 3 days. Reheat gently on low flame, adding a splash of water if it looks dry.
What texture and appearance should I look for when making Lauki Ki Sabzi?
The gourd pieces should be tender but retain their shape, and the gravy should be glossy with a light reddish hue from the Kashmiri chili, with oil visibly separating from the masala.
How do I know when Lauki Ki Sabzi is done cooking?
After the pressure releases, test a piece of gourd with a fork; it should slide in easily without crumbling. The masala should coat the pieces and the oil should be visible on the surface.
What does the YouTube channel Unknown specialize in?
The YouTube channel Unknown focuses on quick, everyday Indian home‑cooking tutorials, sharing simple yet flavorful vegetable and lentil recipes that can be prepared in minutes.
How does the YouTube channel Unknown's approach to Indian cooking differ from other Indian cooking channels?
Channel Unknown emphasizes minimal prep, the use of a pressure cooker for speed, and clear step‑by‑step narration in Hindi, making traditional flavors accessible to busy home cooks.
Last updated: August 25, 2026
