About Lauki Masala Recipe Dhaba Style
Lauki Masala Recipe | Lauki ki Sabzi Dhaba style | Ghiya ki Sabji | How to make bottle gourd masala | Dudhi Sabji Recipe with step-by-step photos and video: Try this flavorful Dhaba Style Lauki Masala, a delicious lauki ki sabji made with shallow-fried bottle gourd, spicy onion-tomato masala, curd, and dhaba-style spices. This hearty lauki ki sabzi Punjabi style pairs perfectly with roti or rice. This is a must-try sabzi and the best bottle gourd masala recipe.
Bottle gourd, also known as lauki, dudhi, or ghiya, is a humble yet nutritious vegetable often found in Indian kitchens. While it’s widely used in traditional recipes, many find it bland or boring. But when cooked the right way with the perfect blend of spices and technique, lauki transforms into a rich, flavorful curry that’s hard to resist. This Lauki Masala Recipe Dhaba Style is a delicious twist on the everyday lauki sabzi that brings bold taste and a hearty texture to the table.
In this recipe, the lauki is shallow-fried first to lock in texture and flavour, and then simmered in a spicy onion-tomato-curd-based gravy infused with dhaba-style masalas. The addition of capsicum, curd, and kasuri methi takes this simple lauki ki sabji recipe to the next level, making it perfect to serve with roti, paratha, or jeera rice. It’s easy to make, comforting, and ideal for weekday meals as well as special family lunches.
Why You’ll Love This Dhaba Style Lauki Masala
Unlike regular lauki recipes that can turn mushy or too watery, this method gives you a well-textured curry with a rich, thick gravy. Frying the lauki adds a bite, and cooking it with the masala lets all the spices seep into each piece. The flavours are balanced, tangy from tomatoes and curd, slightly sweet from lauki, and warm from Indian spices. It’s a perfect example of how even the simplest vegetables can taste incredible when cooked right.
Whether you’re a seasoned cook or just starting out, this lauki ki sabzi recipe is simple, budget-friendly, and packed with nutrients. Plus, it uses pantry staples and comes together in under 40 minutes. You can also try my Navratri special Lauki ki Sabji for your fasting days. Once you try it this way, ghiya sabji will no longer be the vegetable you want to avoid.
Lauki Masala Video Recipe
More Sabzi Recipes to Try
Lauki Kofta Curry
Bhindi Sabji without Onion and Garlic
Kathal ki Sabji
Broad Beans Sabzi
Arbi Sabzi Dry
Similarly, if you are looking for more Paneer Recipes, I would like to share my other paneer recipe collections, like Dhaba Style Paneer Bhutji, Restaurant Style Shahi Paneer, Kadai Paneer, Quick Paneer Pakoda, Paneer Tikka, and Quick Paneer Sabzi, with this post of how to make lauki masala | bottle gourd sabzi recipe.
Step-by-Step Recipe
Step 1: Shallow Fry the Lauki
1. Heat 2 tbsp oil in a kadhai on medium heat.
2. Add 500 grams of chopped lauki/bottle gourd.
3. Further, add ¼ tsp turmeric powder, ¼ tsp red chilli powder, ½ tsp salt, and mix well to coat the lauki pieces evenly.
4. Cook on medium flame for 4-5 minutes. Don’t cover the pan at this time and stir occasionally.
5. Now cover the pan with a lid and cook on low to medium heat for 5-6 minutes.
6. Stirring occasionally, cover and cook until the lauki turns slightly golden and is 80% cooked. Remove the lauki and set aside.
Step 2: Prepare the Masala Base
7. In the kadhai/wok, add 1 tbsp oil. Add ¼ tsp hing/asafoetida and ½ tsp cumin seeds and let them splutter.
8. Further, add 1 tsp ginger garlic paste and sauté for another minute.
9. Now, add 1 cup finely chopped onion and sauté until golden brown.
10. Add ¼ tsp turmeric powder, ¼ tsp red chilli powder, and 1 tsp coriander powder.
11. Mix well and cook for a few seconds.
12. Add 1 cup chopped tomatoes, salt, and cook for 4-5 minutes, until they soften and the oil begins to separate. Stir occasionally.
13. Add a little water. Mix well and cook the masala for another 1-2 minutes on low flame.
14. Lightly mash the onion tomato masala.
15. Ensure tomatoes are fully cooked and the oil separates for the perfect base masala.
16. Now add ½ tsp garam masala and 1 tsp kasuri methi and mix well.
17. Further, add ¼ cup finely chopped capsicum and mix well.
18. Cover and cook the masala for another 1-2 minutes.
Step 3: Add Curd and Capsicum
19. Lower the flame and slowly add ½ cup whisked curd, stirring continuously to prevent curdling.
20. Cook until the curd blends well, the masala thickens and oil starts separate again.
21. Always whisk the curd before adding and stir continuously while adding to maintain a smooth texture.
Step 4: Add Shallow-Fried Lauki
22. Add ½ cup water and shallow-fried lauki to the prepared masala.
23. Mix well to coat the lauki with the masala.
24. Cover with a lid and cook on low to medium flame for 8-10 minutes, or until the lauki becomes soft and fully cooked.
25. You can lightly mash a few pieces of lauki for a thicker consistency.
Step 5: Final Touch
26. Once the lauki is fully cooked and the curry is at your desired consistency, add finely chopped fresh coriander leaves.
27. Mix well and simmer for a minute, and turn off the heat.
Step 6: Serving Suggestions
28. Serve hot this delicious Dhaba style Lauki Masala with Roti, paratha, Jeera rice, or plain steamed rice with a side of salad.
Tips for the Best Lauki Masala Recipe
1. Use tender, fresh lauki for better taste and texture.
2. Frying lauki before cooking gives it a slight bite and prevents it from turning mushy.
3. Always add curd on a low flame and stir continuously to avoid curdling.
4. Adjust the water depending on how thick or thin you want the gravy.
Recipe Card
Lauki Masala Recipe | Lauki ki Sabzi Dhaba style | Ghiya ki Sabji
Ingredients
- 500 grams Lauki / Bottle Gourd
- 1 cup Onion (finely chopped)
- 1 cup Tomato (finely chopped)
- ¼ cup Capsicum (finely chopped)
- 1 tsp Ginger Garlic Paste
- ½ cup Curd / Dahi (whisked)
- 3 tbsp Oil
- ½ tsp Turmeric Powder
- ½ tsp Red Chilli Powder
- 1 tsp Coriander Powder
- ¼ tsp Hing / Asafoetida
- ½ tsp Cumin Seeds / Jeera
- ½ tsp Garam Masala
- 1 tsp Kasuri Methi
- 1 tsp Salt (adjust as per taste)
- ½ cup Water
- Fresh Coriander Leaves (finely chopped)
Instructions
- Heat 2 tbsp oil in a kadhai. Add 500 g chopped lauki, ¼ tsp turmeric powder, ¼ tsp red chilli powder, and salt.
- Mix well and cook uncovered for 4–5 minutes, stirring occasionally. Cover and cook for 5–6 mins until 80% cooked and lightly golden. Set aside.
- In the kadhai, heat 1 tbsp oil. Add ¼ tsp hing and ½ tsp cumin seeds.
- Once they splutter, add 1 tsp ginger garlic paste and sauté for a minute. Add 1 cup chopped onions and cook until golden.
- Add ¼ tsp turmeric, ¼ tsp red chilli powder, and 1 tsp coriander powder. Mix well.
- Add 1 cup chopped tomatoes, salt, and cook for 4-5 minutes until soft. Add a splash of water, mash lightly, and cook for 1-2 minutes.
- Add ½ tsp garam masala, 1 tsp crushed kasuri methi, and ¼ cup chopped capsicum. Mix, cover, and cook for 1–2 minutes.
- Lower the flame and slowly stir in ½ cup whisked curd. Cook until it blends well, thickens, and the oil separates.
- Add ½ cup water and the fried lauki. Mix well, cover, and cook for 8–10 minutes until soft. Lightly mash a few pieces if desired.
- Turn off the heat. Add fresh coriander leaves, mix well, and serve hot with roti, paratha, or rice.
You can also try my other Recipe Categories,
Indian Bread Recipes
Sukhi Sabzi Recipes
Curry Recipes
Chutney Recipes
Pickle Recipes
Recipe Conclusion
This Lauki Masala Recipe is a perfect way to turn a simple bottle gourd into a rich, flavorful dish that even those who usually avoid lauki will enjoy. With its dhaba-style taste, balanced spices, and creamy texture from curd, it brings a restaurant-like experience to your home kitchen. Serve it hot with roti, paratha, or jeera rice for a wholesome and satisfying meal. Once you try this lauki ki sabzi dhaba style, it’s sure to become a regular favorite on your menu.