Lauki Masala Recipe | Lauki ki Sabzi Dhaba style | Ghiya ki Sabji
This dhaba-style lauki masala is a flavorful and comforting curry made with bottle gourd, onion, tomato, curd, and spices. The shallow-fried lauki adds a wonderful texture, and the rich masala base gives it that restaurant-style taste.
Servings 4
Calories 170kcal
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.