Dahi Lauki Ki Sabji Recipe

Dahi Lauki Ki Sabji is a sattvic-style bottled gourd curry recipe cooked without onion, garlic, or tomato. Easy to digest and wholesome too.

• What is Lauki?
• Ingredients Required
• How To Make Dahiwali Lauki
• My Tried and True Tips
• Serving Suggestion
• More Indian Sabji Recipes
• Dahi Lauki Ki Sabji Recipe

What is Lauki?

Lauki is the Hindi term for bottle gourd. It is also known as doodhi or ghiya in many regions of Northern India. Bottle Gourd is a thick, fleshy vegetable vine that grows in tropical countries. It belongs to the squash family.

In India, it is creatively used to make a variety of sabzi, vegetarian kofta , mithai, or kheer . It is one of those vegetables which are easy to cook and digest.

Dahi Lauki Ki Sabji is one of my favourite comfort foods. It is one of those minimal effort, maximum flavour sort of dishes that fit just right for everyday meal menus , especially during the summer season.

More Reasons To LOVE This Lauki Ki Sabji

• vegetarian
• nut-free
• gluten-free
• one pot dish
• pressure cooker recipe
• no onion, garlic, or tomato

Ingredients Required

• Bottle Gourd: A sign of a healthy, young gourd is pale green, with smooth, blemish-free skin and firm to the touch.
• Ghee: It gives a subtly sweet taste and aroma to lauki ki sabji.
• Whole Spices: Cumin, Fenugreek Seeds (methi dana), Kasuri Methi
• Spice Powder: Red Chili Powder, Turmeric Powder, Black Pepper Powder, Dried Ginger Powder (saunth), Garam Masala Powder
• Curd: Use plain, thick curd with malai (cream). You can substitute malai with a tablespoon of cooking cream.
• Other Ingredients: Salt, water, and fresh coriander

How To Make Dahiwali Lauki

Step 1) Remove the bottle gourd’s outer skin and white seeds/flesh. Wash it. Cut the bottle gourd into tiny equal size pieces.

Step 2) Whisk curd and cream nicely to a smooth, spoon-dropping consistency. Keep it aside until required.

Step 3) Heat ghee in a pressure cooker. Once hot, add cumin and fenugreek seeds. Saute for 10 – 20 seconds. Add chopped bottle gourd, turmeric powder, salt, red chilli powder, and water. Stir to combine ( images 1 & 2 ).

Step 4) Pressure Cook bottle gourd over low heat for 2 – 3 whistles. Allow the steam to release naturally from the pressure cooker.

Step 5) Open the lid of the pressure cooker. Gently mash the bottle gourd with the back of the ladle. Slowly add whisked curd, and continuously stir the curry with another hand ( image 3 ).

Step 6) Add black pepper, ginger powder, garam masala, and kasuri methi. Mix. Simmer lauki ki sabji over low heat for 5 minutes ( image 4 ).

Garnish with chopped fresh coriander leaves and serve warm.

My Tried and True Tips

• Bottle Gourd is one of the easy-to-cook vegetables. It requires only two to three whistles over medium heat to get ready. Hence, do not cook it for too long.
• Bottle Gourd or any other squash releases a lot of water/liquid while cooking. Hence, while pressure-cooking the vegetable, do not add too much water to make the curry.
• Before adding curd to lauki ki sabji, whisk it nicely, so there aren’t any lumps.
• Stir the curry continuously while adding the curd to avoid lump formation.
• Do not cook the curry for too long after adding the curd. Simmer only for 3 – 5 minutes.

Serving Suggestion

Dahi Lauki Ki Sabji is an Indian main course dish. In my family, we serve it for lunch with ghee-laced chapati or phulka. The combination is so delicious and oddly satisfying.

I like to make it for days when somebody in the family needs a wholesome and light-on-stomach meal, on hot summer days, or after an array of greasy food indulgences.

I will not recommend storing it in the refrigerator as the curry tastes best when freshly made and served hot.

More Indian Sabji Recipes

• Kele Ki Sabji
• Aloo Ki Sabji
• Arbi Ki Sabji
• Kaddu Ki Sabji
• Pakodi Ki Sabji
• Adrak Leshun Ki Sabji
• Kathal (Jackfruit) Ki Sabji

Ingredients

• ▢ 1 ½ Cup bottle gourd
• ▢ 2 tablespoon ghee
• ▢ ½ teaspoon fenugreek seeds (methi dana)
• ▢ 1 teaspoon cumin seeds (jeera)
• ▢ ½ teaspoon turmeric powder
• ▢ ½ teaspoon red chili powder
• ▢ 1 ¼ teaspoon salt or to taste
• ▢ 1 Cup water
• ▢ ¼ Cup curd
• ▢ 1 tablespoon cream (malai or fresh cream)
• ▢ 1 teaspoon dried ginger powder
• ▢ ¼ teaspoon Garam Masala ( get recipe )
• ▢ 1 tablespoon dried fenugreek leaves (kasuri methi)
• ▢ 2 tablespoon chopped fresh coriander

Instructions

• Remove the bottle gourd’s outer skin and white seeds/flesh. Wash it. Cut the bottle gourd into tiny equal size pieces.
• Whisk curd and cream nicely to a smooth, spoon-dropping consistency. Keep it aside until required.
• Heat ghee in a pressure cooker. Once hot, add cumin and fenugreek seeds. Saute for 10 – 20 seconds. Add chopped bottle gourd, turmeric powder, salt, red chili powder, and water. Stir to combine.
• Pressure Cook bottle gourd over low heat for 2 – 3 whistles. Allow the steam to release naturally from the pressure cooker.
• Open the lid of the pressure cooker. Gently mash the bottle gourd with the back of the ladle. Slowly add whisked curd, and continuously stir the curry with another hand.
• Add black pepper, ginger powder, garam masala, and kasuri methi. Mix. Simmer lauki ki sabji over low heat for 5 minutes.
• Garnish with chopped fresh coriander leaves.
• Serve Dahi Lauki Ki Sabji with hot Phulkas.

Recipe Notes:

• Bottle Gourd or any other squash releases a lot of water/liquid while cooking. Hence, do not add too much water to make the curry.
• Before adding curd to lauki ki sabji, whisk it nicely so there aren’t any lumps. Also, make sure curd is at room temperature and not cold or straight out of the refrigerator.

Nutrition

We follow a strict NO SPAM Policy

Dahi Lauki Ki Sabji Recipe

Equipment

• Pressure Cooker

Ingredients

• 1 ½ Cup bottle gourd
• 2 tablespoon ghee
• ½ teaspoon fenugreek seeds (methi dana)
• 1 teaspoon cumin seeds (jeera)
• ½ teaspoon turmeric powder
• ½ teaspoon red chili powder
• 1 ¼ teaspoon salt or to taste
• 1 Cup water
• ¼ Cup curd
• 1 tablespoon cream (malai or fresh cream)
• 1 teaspoon dried ginger powder
• ¼ teaspoon Garam Masala ( get recipe )
• 1 tablespoon dried fenugreek leaves (kasuri methi)
• 2 tablespoon chopped fresh coriander

Instructions

• Remove the bottle gourd’s outer skin and white seeds/flesh. Wash it. Cut the bottle gourd into tiny equal size pieces.
• Whisk curd and cream nicely to a smooth, spoon-dropping consistency. Keep it aside until required.
• Heat ghee in a pressure cooker. Once hot, add cumin and fenugreek seeds. Saute for 10 – 20 seconds. Add chopped bottle gourd, turmeric powder, salt, red chili powder, and water. Stir to combine.
• Pressure Cook bottle gourd over low heat for 2 – 3 whistles. Allow the steam to release naturally from the pressure cooker.
• Open the lid of the pressure cooker. Gently mash the bottle gourd with the back of the ladle. Slowly add whisked curd, and continuously stir the curry with another hand.
• Add black pepper, ginger powder, garam masala, and kasuri methi. Mix. Simmer lauki ki sabji over low heat for 5 minutes.
• Garnish with chopped fresh coriander leaves.
• Serve Dahi Lauki Ki Sabji with hot Phulkas.

Notes

• Bottle Gourd or any other squash releases a lot of water/liquid while cooking. Hence, do not add too much water to make the curry.
• Before adding curd to lauki ki sabji, whisk it nicely so there aren’t any lumps. Also, make sure curd is at room temperature and not cold or straight out of the refrigerator.

Nutrition

This is an easy, tasty Rajasthani Kadhi recipe with boondi. Unlike Punjabi Kadhi, it is made without pakora and has no onion and garlic. Be sure to watch the video!

• What is ‘Kadhi’?
• Ingredients For Kadhi
• Ingredients For Tadka (Tempering)
• Watch Rajasthani Kadhi Video
• Serving Suggestion
• More Indian Curry Recipes
• Rajasthani Kadhi Recipe

What is ‘Kadhi’?

The word ‘kadhi’ is the Hindi term for a thick, stewed curry made with gram flour and curd. It is a vegetarian and gluten-free Indian main course dish. A Kadhi is the ultimate definition of Indian comfort food. Rajma Chawal and Kadhi Chawal are two popular food combos across North India.

There are different versions of kadhi prepared across India. Each region has its take and twist on the regular kadhi recipe. Like in the Kumaon region of Uttarakhand, we have mooli ki jholi (radish kadhi) , or the popular Punjabi Kadhi Pakora , and then we have simple ones like Rajasthani Kadhi.

My cookbook, The 100 Best Curries , has two very interesting kadhi recipes – one Kale Boondi Kadhi and the second Meat Ki Kadhi (a lost recipe from Rajasthan).

Rajasthani Kadhi

Difference between Rajasthani Kadhi and Punjabi Kadhi

• A Rajasthani Kadhi Recipes comes from the Marwar region of the state. It has no onion, garlic , and pakora, unlike the Punjabi Kadhi, which is incomplete without the fried onion pakoras.
• The consistency of Rajasthani Kadhi is like a soup much thinner than the creamy and rich Punjabi Kadhi. Both of these regional kadhi recipes are very different in taste and texture.

Ingredients For Kadhi

• Curd: Use plain, unflavoured curd. Usually, sour-tasting curd is best for making kadhi. Follow my homemade set curd recipe .
• Gram Flour: It is also known as besan in Hindi. It is the key ingredient of any kadhi recipe.
• Cooking Oil: I use refined oil and ghee (for tadka)

• Ginger & Green Chilli Paste: I use mortar and pestle to make a coarse paste of fresh ginger and green chilli. It adds tons of flavour to the kadhi.
• Whole Spices: Mustard Seeds (Rai), Cumin (Jeera), Fenugreek Seeds (Methi Dana), Dried Red Chilies
• Spice Powders: Red Chili Powder, Turmeric Powder, Coriander Powder, Asafoetida (Hing), Cumin Powder
• Other Ingredients: Salt, Curry Leaves, Water

Ingredients For Tadka (Tempering)

• Ghee: It adds a lot of flavors
• Chilies: I add red chili in two forms – dried and powder to the tadka. It gives beautiful red color and spicy flavor to the kadhi.
• Kasuri Methi: Dried fenugreek leaves gives a delicious flavor and aroma to the Rajasthani Kadhi.
• Curry Leaves: It is known as curry patta in Hindi.
• Boondi: It is a total game-changer ingredient. Try to believe my words. We at home call it Boondi Ki Kadhi.

Watch Rajasthani Kadhi Video

Serving Suggestion

Rajasthani Kadhi is an Indian main course dish that tastes excellent with jeera rice or plain basmati rice. You can serve it with ghee-laced chapati, methi paratha , or plain paratha.

A typical Rajasthani thali meal serves a kadhi with gatte ki sabji , panchmel dal , chapati, rice, kachumber salad , green chilli pickle , and other side dishes.

More Indian Curry Recipes

• Chana Saag
• Arbi Ki Sabji
• Paneer Curry
• Cauliflower Curry
• Dahi Potato Curry
• Lauki Kofta Curry
• Soya Chaap Masala

Ingredients

• ▢ 250 ml curd or yogurt
• ▢ ¼ Cup gram flour (besan)
• ▢ 1 teaspoon turmeric powder
• ▢ 1 teaspoon red chili powder
• ▢ 1 teaspoon coriander powder
• ▢ 1 teaspoon cumin powder (jeera powder)
• ▢ ⅛ Cup refined oil
• ▢ 1 teaspoon mustard seeds (rai)
• ▢ 2 teaspoon cumin seeds (jeera)
• ▢ 1 teaspoon fenugreek seeds (methi dana)
• ▢ ¼ teaspoon hing (asafoetida)
• ▢ 2 tablespoon ginger and green chili paste
• ▢ 500 ml water
• ▢ 1 tablespoon kasuri methi (dried fenugreek leaves)
• ▢ ½ Cup boondi balls
• ▢ 2 tablespoon chopped coriander leaves

Ingredients For Tadka

• ▢ 2 tablespoon ghee
• ▢ 2 dried red chilies
• ▢ 1 teaspoon red chili powder
• ▢ 2 tablespoon curry leaves

Instructions

• Combine curd, gram flour, turmeric powder, red chili powder, coriander powder, and cumin powder. Whisk to a smooth and lump free paste. Add 1 Cup of water. Whisk once again to a spoon dropping consistency.
• Heat refined oil in a kadhai. Add mustard seeds, cumin, fenugreek seeds, asafoetida, ginger, and green chili paste. Saute for 50 – 60 seconds.
• Add whisked curd and remaining 450 ml water. Stir to combine. Simmer the kadhi over low heat for 20 – 25 minutes. Season with salt. Stir at regular intervals.
• Once kadhi thickens a bit and the raw smell of gram flour wafts away, prepare tadka.
• Heat ghee in a tadka pan. Add curry leaves, dried red chilies, and red chili powder. Cook only for 20 – 30 seconds. Turn off the heat.
• Pour tadka over the simmering kadhi. Add kasuri methi, boondi, and fresh coriander leaves. Stir to combine. Cover and simmer the kadhi over low heat for 5 minutes.
• Serve hot Rajasthani Kadhi with rice and papad.

Recipe Notes:

• Whisk the curd and gram flour nicely. Otherwise, kadhi has tiny lumps.
• A kadhi is always slow cooked. Otherwise, the gram flour remains uncooked, and there is a doughy aftertaste.
• Rajasthani Kadhi has a thin soupy consistency. Hence, if it seems too thick, add more water.
• If you are adding salted boondi then adjust the quantity of salt in Kadhi.
• Adding boondi to Rajasthani Kadhi is optional.

Nutrition

We follow a strict NO SPAM Policy