1 days
40 mins
Not yet favorite

Lauki/bottle gourd is thought to be a boring and tasteless vegetable, but today I am going to make it the most interesting and delicious vegetable which is very easy to make and can be prepared very quickly. You will forget the taste of all the restaurant curries after eating this royal and rich curry.
Uploaded by admin on 29-May-2019.

500g chopped bottle gourd (lauki)
1 tbsp ghee
1/4 tsp salt
1/2 tsp red chilli powder
1/4 tsp turmeric
1 tsp cumin seeds
For gravy -
2 roughly chopped medium size onions
3-4 roughly chopped tomatoes
2 green chilli
1 inch ginger
7-8 garlic cloves
1 tbsp cashews
1 tsp salt
For tempering -
1 tbsp oil, 1 tbsp butter, 1/4 cup fresh cream or malai
fresh coriander
Heat ghee in a pressure cooker, crackle cumin seeds. Add chopped bottle gourd, turmeric powder, red chilli powder, salt, coriander powder. Mix, Add 1/4 cup water. Close the lid and take 3-4 whistles on medium flame. Switch off the flame.

Add onions, tomatoes, ginger, garlic, chilli, cashews, bay leaves, cinnamon stick, salt and 1/2 cup water. Cover and allow to boil for 10 minutes on medium flame.

Switch off the flame. Allow to cool completely.

Remove bay leaves and cinnamon stick and fill in a mixer jar. Prepare a fine puree from the mixture. Add water if needed.

Heat oil in a wok. Add coriander powder, turmeric powder, red chilli powder, in oil. Mix. Add prepared puree. Mix and cook. Again, add bay leaves and cinnamon stick. Add butter and malai. Cook on low flame for 10 minutes.

Open the pressure cooker and mix in prepared gravy. Cook on low flame for 2 minutes.

Add fresh coriander, mix and switch off the flame.

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Few Words from Admin

Madhulika Vatsal

I am an explorer of food and I feel that people who love to eat are always the best people. I am passionate about cooking and firmly believe in tha a recipe has no soul, you as the cook and with your affection must bring soul to the recipe. I like to show creativity with food which can be made with easily available ingredients in the kitchen.