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Lauki Aloo Ki Sabzi

Lauki Aloo Ki Sabzi Recipe, Bottle Gourd & Potatoes Curry Indian Style Recipe

Sumit Malhotra
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.
5 from 2 votes
Prep Time 5 mins
Cook Time 5 mins
Total Time 10 mins
Course Main Course
Cuisine Indian
Servings 3 people
Calories 134 kcal

Equipment

  • Pressure Cooker

Ingredients
  

  • 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)

Instructions
 

  • 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.

Notes

  • 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.
Keyword Doodhi Aloo Ki Subzi, Ghiya Aloo, Ghiya Aloo Ki Sabji, Lauki Aloo ki Sabzi