We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat oil in a pan and add cumin seeds.
Add onion and sauté till golden.
Add ginger-garlic paste and green chili, stirring well.
Add tomato and cook till soft.
Add turmeric, red chili powder, coriander powder, and salt. Mix well.
Add lauki, stir, and cover the pan.
Cook for 8–10 minutes until the lauki is tender and cooked in its own water.
Sprinkle garam masala and garnish with fresh coriander before serving.
Want to keep this recipe for later? We can email it to you!
Don’t add too much water as lauki releases its own juice while cooking.
Keep the dish slightly dry for the best taste.
Can I add water if the lauki seems too dry?
Yes, you can add a small splash of water if needed, but avoid adding too much as lauki releases its own juices.
Can I skip the green chili?
Yes, you can skip the green chili if you prefer a milder flavor.
What can I serve this dish with?
Masala Loki pairs well with roti, paratha, or steamed rice.
Can I use other vegetables instead of lauki?
Yes, you can substitute lauki with zucchini or ridge gourd for a similar texture and taste.
How do I know when the lauki is cooked?
The lauki will be tender and soft when fully cooked, and it will have absorbed the flavors of the spices.
