Bottle Gourd Curry (Lauki Sabzi)

by Leena Kohli (@leenakohli)
Prep Time
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A quick and healthy lunch with bottle gourd (lauki) prepared in an Indian style. This recipe is easy yet highly nourishing, healthy and nutritious. It is low in calories, fat-free, cholesterol-free, and rich in dietary fibre. It also contains plenty of vitamin K and potassium, which helps maintain bone health. This recipe is vegan-friendly and gluten-free. Have it with roti or paratha, or serve it as a side dish.


5 Servings
  • 1kg
    Bottle Gourd (Lauki)
  • 3tbsp
  • 1/2cup
    Onion (finely chopped)
  • 1
    Green Chilli (chopped)
  • 1tbsp
    Ginger Garlic Paste
  • 1cup
    Tomato (finely chopped)
  • 1tbsp
    Coriander Seed (coarse/powder)
  • 1tsp
    Kashmiri Red Chilli Powder
  • 1tsp
  • 1tsp
  • 1/2tsp
    Garam Masala
  • 1/2cup
  • 1
    Ghee (optional)
  • Coriander Leaves (chopped;for garnishing)


  1. Wash, peel and cut bottle gourd (lauki) into small pieces (½ inch approx).

  2. Heat oil in a pressure cooker on low to medium flame. Add cumin seeds and let them splutter.

  3. Add onions and green chillies to the pressure cooker. Stir and cook till the onions are translucent and slightly pink.

  4. Add ginger garlic paste, mix and stir for a minute.

  5. Add tomatoes, coriander seeds, kashmiri red chilli powder, turmeric and salt. Mix and cook for 4-5 minutes or until oil oozes to the surface. Keep stirring at intervals.

  6. Add bottle gourd pieces to the cooker and mix nicely. Stir constantly and cook on medium to high flame for about 2 minutes. If the masala sticks to the bottom, sprinkle some water and stir.

  7. Cover the pressure cooker with a lid (do not close the pressure cooker lid), and simmer for 10-15 minutes. Stir occasionally in intervals.

  8. Add water, close the pressure cooker lid, cook for 2-3 whistles, and turn off the flame. (Let the cooker release its steam naturally).

  9. Remove the cooker's lid, check the seasoning, and adjust to your taste. (If there is excess water, cook the dish on a high flame without the top until it reaches the desired consistency).

  10. Add garam masala and ghee. Mix and cook for a few seconds. Turn off the flame.

  11. Garnish with green coriander and serve hot with roti, paratha or rice.

Tips & Tricks

  1. You can pick a fresh bottle gourd to cook, and it's better in taste and cooks faster. To check the freshness, it should be pale green and smooth.

  2. You can store cooked bottle gourd in an airtight container in a refrigerator for 2-3 days.

  3. You can freeze it in a freezer-safe container for up to a month. To consume, firstly defrost and then reheat.

  4. The number of servings will depend on the quantity of the dish served.

Leena Kohli
Recipe by

Leena Kohli


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