Bottle Gourd Recipe – Authentic Punjabi Lauki Sabzi Recipe

Last Updated on 2 months by Neha Deshmukh

Bottle Gourd Recipe – Authentic Punjabi Lauki Sabzi Recipe

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a classic Punjabi Lauki Sabzi, or bottle gourd curry. It’s one of those dishes my mom used to make regularly, and honestly, it’s comfort food at its finest. It’s simple, healthy, and packed with flavour. Trust me, even if you’re not a huge fan of bottle gourd, this recipe might just change your mind!

Why You’ll Love This Recipe

This Lauki Sabzi is more than just a vegetable dish; it’s a taste of home. It’s quick to put together, perfect for a weeknight meal, and incredibly versatile. Plus, it’s a fantastic way to sneak in some veggies! The Punjabi twist with the garam masala really elevates the flavour, making it so much more than just a simple stir-fry. You’ll love how easily it comes together and how satisfying it is.

Ingredients

Here’s what you’ll need to make this delicious Lauki Sabzi:

• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1 medium onion, chopped
• 1 to 1.25 cups chopped tomatoes (about 2 medium)
• 1 or 2 green chilies, chopped (adjust to your spice preference!)
• 1 inch ginger, grated or finely chopped
• ½ teaspoon turmeric powder
• ½ – 1 teaspoon Kashmiri red chili powder (adjust to taste)
• 1 teaspoon coriander powder
• 1 pinch asafoetida (hing)
• 3 cups chopped bottle gourd (lauki)
• 1 cup water
• ½ – 1 teaspoon Punjabi garam masala
• 2 to 3 tablespoons coriander leaves, chopped

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special.

• Kashmiri Red Chili Powder: This is key for that beautiful vibrant red colour without adding too much heat. It’s a game changer!
• Punjabi Garam Masala: Don’t skimp on this! Regular garam masala is good, but Punjabi garam masala has a unique blend of spices that really captures the authentic flavour of the region. You can find it at most Indian grocery stores.
• Bottle Gourd (Lauki): This humble vegetable is incredibly versatile. It takes on flavours beautifully and is super healthy. Look for firm, dark green gourds without any blemishes. It’s also known as calabash or white pumpkin in some parts of the world.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a pressure cooker over medium heat. Once hot, add the cumin seeds and let them splutter – that lovely aroma is a good sign!
2. Add the chopped onions and sauté until they turn translucent and light golden brown. This usually takes about 5-7 minutes.
3. Now, add the grated ginger and chopped green chilies. Cook for another minute or so until fragrant. You’ll know it’s ready when you can really smell the ginger and chili.
4. Add the chopped tomatoes and cook until they become soft and mushy. This takes about 5-8 minutes. Don’t rush this step – well-cooked tomatoes are essential for a good base.
5. Stir in the turmeric powder, Kashmiri red chili powder, coriander powder, and asafoetida. Cook for another minute, stirring constantly, to prevent the spices from burning.
6. Add the chopped bottle gourd and salt. Mix well to coat the gourd with the spices.
7. Pour in the water, give it a good stir, and close the pressure cooker lid.
8. Pressure cook for 3-4 whistles on medium heat.
9. Once the pressure has released naturally, open the lid and check if the bottle gourd is tender. If needed, simmer for a few minutes to adjust the gravy consistency.
10. Finally, garnish with Punjabi garam masala and fresh coriander leaves.

Expert Tips

• Don’t overcook the bottle gourd! You want it tender, but not mushy.
• If you’re using a very old bottle gourd, you might need to cook it for an extra whistle in the pressure cooker.
• A pinch of sugar can balance the acidity of the tomatoes, especially if they are a bit tart.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your garam masala doesn’t contain any hidden animal products.
• Spice Level Adjustment: If you like it mild, use just ½ a green chili or skip it altogether. For a spicier kick, add another chili or a pinch of cayenne pepper.
• Regional Variations: My friend’s grandmother adds a touch of amchur (dry mango powder) for a tangy flavour. You could also experiment with different spice blends like Sindhi Masala.
• Festival Adaptations: During Navratri, you can skip the onion and garlic to make a vrat-friendly version.

Serving Suggestions

This Lauki Sabzi is best served hot with chapatis, parathas, or even a side of rice. A dollop of yogurt on the side is always a welcome addition! It’s a complete meal on its own, but you can also pair it with a dal for extra protein.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavours meld together!

FAQs

Let’s answer some common questions:

1. What is the best way to select a fresh bottle gourd?
Look for gourds that are firm, dark green, and have a smooth skin. Avoid gourds with blemishes or soft spots.

2. Can I make this recipe without a pressure cooker?
Yes, absolutely! You can cook it in a pot on the stovetop. It will take longer – about 30-40 minutes – and you’ll need to add more water to prevent it from sticking.

3. What is asafoetida (hing) and can I skip it?
Asafoetida has a pungent smell, but it adds a unique umami flavour to Indian dishes. If you don’t have it, you can skip it, but it does enhance the flavour.

4. How can I adjust the consistency of the sabzi?
If the sabzi is too thick, add a little more water. If it’s too thin, simmer it uncovered for a few minutes to allow the excess liquid to evaporate.

5. Can I add other vegetables to this bottle gourd recipe?
Definitely! Potatoes, peas, or carrots would all be delicious additions.

6. What is the difference between regular garam masala and Punjabi garam masala?
Punjabi garam masala typically includes spices like black cardamom, mace, and stone flower, which give it a more robust and smoky flavour compared to regular garam masala.

Enjoy this recipe, and let me know how it turns out for you! I hope it becomes a family favourite in your home, just like it is in mine.