Lauki Aloo Ki Sabzi Recipe aka Doodhi Aloo
Lauki Aloo ki Sabzi or Bottle Gourd & Potatoes Curry in Indian Style is an easy and healthy addition to any meal on the table.
This Bottle Gourd & Potatoes Sabzi is very easy to make. It is a quick and simple sabzi with minimal ingredients required and tastes divine. And, if you ask me this pressure cooker recipe definitely gives ‘quick food’ a whole new meaning.
Is Ghiya Aloo ki Sabzi a stew of sorts?
When you want a simple tasty vegetable curry to be ready without much effort, this stew of bottle gourd, potatoes and tomatoes is your answer.
Use a pressure-cooker to make lauki aloo and you save a lot on time too.
This delicious vegan stew is the answer for those who want to enjoy a simple and nutritious meal without compromising on taste.
Once you serve this sabji with paratha or plain boiled rice, you are definitely not going to stop for another helping.
Lauki Aloo Ki Sabzi Recipe, Bottle Gourd & Potatoes Curry Indian Style Recipe
Here I am with a “vegetarian” and “vegan” recipe for you today. Lauki Aloo ki Sabzi or Bottle Gourd & Potatoes Curry Indian Style can be a tangy addition to your dinner table.
We have been growing Lauki or Bottle Gourd on our rented farm. The supply of bottle gound has been endless and the aloo lauki ki sabji recipe plan was emerging.
Being the auspicious time of Navratris, I have also been trying to eat vegetarian food. There has been occasional cheating on the side though. I found three laukis (bottle gourd) lying in the kitchen and had three friends coming over for dinner. I decided to turn one of the gourds into a simple, tasty and healthy recipe.
Doodhi, Dudhi, lauki or Ghia belongs to the gourd family – Cucurbitaceae and is a running or climbing vine. The fruit is harvested young and used as a vegetable. It has a light green smooth skin and a white inner flesh.
Lauki (bottle gourd) has a lot of health benefits. It’s fibre and minerals better digestion. Lauki ka ras or bottle gourd juice or even slush helps in weight loss. It is a rich source of vitamins. It is also known to reduce liver and kidney inflammation.
It may not seem like it but bottle gourd – also known as dudhi or lauki – is one of the best things to be eaten in summers. Be it as juice, in a sabzi or in vegetable broth, you will reap benefits galore from this water-rich and health packed vegetable.
Backed by Ayurveda, this underestimated vegetable is delightful. Let’s move on to the doodhi aloo recipe.
Be it sweet, think Dudhi ka Halwa, or spicy, as in Chana Dal and aloo lauki ki sabzi (a curry), it brings numerous health benefits to one’s body.
This Lauki Aloo ki Sabzi or Bottle Gourd & Potatoes Sabzi is very easy to make. It is a quick and simple sabzi with minimal ingredients required and tastes divine. And, if you ask me this pressure cooker recipe definitely gives ‘quick food’ a whole new meaning.
- 1 tablespoon Vegetable Oil (Tel) (I used Canola; You can use any)
- 1 teaspoon Mustard Seeds (Rai)
- 1 teaspoon Cumin Seeds (Jeera)
- 10 Piece Curry Leaves (Kari Patta)
- 1/4 teaspoon Turmeric Powder (Haldi)
- 1 tablespoon Ginger Garlic (Adrak, Lehsun) (Paste)
- 2 tablespoon Tomato (Tamatar) (Paste/ Puree)
- 1 Piece Bottle Gourd (Lauki) (Medium size, Diced)
- 2 Piece Potatoes (Aloo) (Medium size, Diced)
- 1 Teaspoon Red Chilli Powder (Lal Mirch) (Kashmiri)
- 1.5 Tablespoon Coriander Powder (Dhaniya)
- 1 Teaspoon Cumin Powder (Jeera)
- 4 Piece Green Chillies (Hari Mirch) (Slit into two)
- 1 Piece Lemon Juice (Nimbo)
- 0.5 Teaspoon Salt (Namak)
- Add canola oil to a pressure cooker and splutter mustard & cumin seeds.
- Throw in the curry leaves, ginger garlic paste and turmeric powder.
- Cook till the raw smell of the ginger garlic paste goes away.
- Add tomato paste and powdered spices including coriander, red chilli and cumin powders.
- Cook for around 2-3 minutes. Add the green chillies here as well.
- Add Lauki (bottle gourd) and aloo potatoes and coat with masala nicely.
- Add water and salt.
- Cover the lid of the pressure cooker. Give it three whistles and remove. Let the pressure release by itself.
- The Lauki Aloo Ki Subzi at this time will be watery.
- Leave it on high flame till you get the desired consistency of masala in the subzi.
- Once this is done, add the juice of one lemon, adjust the salt to your desire.
- Optionally, you can also garnish it with some garam masala and chopped green coriander.
- Serve hot with paranthas right off the gridle.
- While adding water for cooking, please keep in mind that lauki release enough amount of water from it.
- Another thing we have added tomatoes as well.
- Don’t add too much water otherwise you to cook till the water evaporates and your lauki aloo ki sabzi will taste not good.
- You can also prepare this lauki aloo ki sabji in pot or pan. Pressure cooker method is quick and easy.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Cuisine: Indian
- Calories: 134
Keywords: Doodhi Aloo Ki Subzi, Ghiya Aloo, Ghiya Aloo Ki Sabji, Lauki Aloo ki Sabzi
A word of caution – Always test the bottle gourd by tasting a small slice before making juice or consuming it in other forms. If it is bitter, discard it promptly.
Bitter lauki on ingestion can cause rapid onset diarrhoea, vomiting, gastrointestinal bleeding, and hypotension due to the release of a substance named cucurbitacin.
FINALLY, TO SUM IT UP
This Bottle Gourd & Potatoes Sabzi or Aloo Lauki ki Sabji is very easy to make. It is a quick and simple sabzi with minimal ingredients required and tastes divine.
And, if you ask me this pressure cooker recipe definitely gives ‘quick food’ a whole new meaning.
Serve Lauki Aloo Ki Sabzi with hot parathas and enjoy a hearty & healthy meal.
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