Lauki Methi Sabzi

5 from 1 vote

Lauki Methi Sabzi is a quick and easy Indian-style stir fry prepared using bottled gourd, fresh fenugreek leaves, and spices. It is a healthy winter sabzi that can be served with phulka or paratha.

If you like this recipe, you can also try other methi recipes: Paneer Methi Masala, Gajar Methi, Baingan Methi, Methi Malai Matar, and Kashmiri Methi Chaman.

Lauki methi sabzi served in a bowl.
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Like most North Indian families, our lunch on most days is dal, dry sabji, kachumber salad, and roti. I try to make new versions of the same vegetable to keep things interesting, and this lauki methi sabji is one of those experiments. It turned out exceptionally delicious and this dry sabji is a great way to include the humble lauki in your diet. And now, with methi leaves and lauki available year-round, you can make this dish anytime you want.

About Lauki Methi

Lauki Methi Sabzi (Bottle Gourd and Fenugreek Leave Stir Fry) is an Indian dry dish prepared using bottle gourd, fenugreek leaves, and spices.

It is easy to make and comes together in under 30 minutes using basic pantry ingredients.

It is mainly made in winter, as fresh methi leaves used to be available only during the winters a few years back. But as methi is available throughout the year, you can enjoy this simple sabzi anytime.

Serve it with roti or paratha for a simple meal.

Ingredients

Lauki – Use lauki that is firm to touch. Avoid the ones that have soft or black patches. Also, try to buy small-sized lauki. The larger ones might taste bitter.

Fenugreek Leaves (Methi) – Use fresh green fenugreek leaves. Avoid wilted or dark-colored ones. You can also use frozen leaves to make this sabji.

Spice Powders – Flavor this humble sabzi with basic spice powders such as coriander powder, turmeric powder, and Kashmiri red chili powder.

Oil – Lauki methi sabzi tastes best when made in mustard oil, but you can also use ghee, light olive oil, or canola oil.

Others – Other ingredients required to make this sabzi are brown mustard seeds, cumin seeds, asafetida (hing), fennel seeds (saunf), carom seeds (ajwain), fresh ginger, garlic, onions, fresh tomatoes, green chilies, and salt.

How To Make Lauki Methi Sabji

Fry The Lauki

Heat 4 tablespoon mustard oil in a pan over medium-high heat.

Oil heating in a pan.

Once the oil is hot, add 300 g peeled and chopped lauki (½ inch pieces) to the pan. Cook for 10-12 minutes until the pieces are slightly browned, stirring frequently.

Chopped lauki added to the pan.

Remove the fried lauki to a plate and keep it aside.

Fried lauki.

Make The Sabji

Add the following ingredients to the same oil and let them crackle for 3-4 seconds.

  • ½ teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • ¼ teaspoon asafetida
  • 1 teaspoon fennel seeds
  • 1 teaspoon carom seeds
Mustard seeds, cumin seeds, fennel seeds, asafetida and carom seeds added to same oil.

Add 1 teaspoon chopped garlic and 1 teaspoon chopped ginger and fry for 5-6 seconds.

Garlic and ginger added to the pan.

Now add ½ cup chopped onions and cook until they turn slightly brown, stirring frequently.

Onions added to the pan.

Add ½ cup chopped tomatoes and 2 teaspoon chopped green chilies. Cook for 2-3 minutes.

Tomatoes and green chilies added to the pan.

Add the following ingredients to the pan and cook for a minute.

  • 2 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • 2 teaspoon Kashmiri red chilli powder
  • 1 teaspoon salt
Spice powders added to the pan.

Now add 2 cups of chopped methi leaves and fried lauki and cook for 3-4 minutes, stirring frequently.

Chopped methi and fried lauki added to the pan.

Reduce the heat to low.

Add ¼ cup of water to the pan and mix well.

Cover the lid and cook for 10-12 minutes or until the lauki is softened. Stir a few times while cooking.

Pan covered with a lid.

Check for salt and add more if needed. Serve hot.

Ready lauki methi sabzi.

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Lauki Methi Sabzi is a quick and easy Indian-style stir fry prepared using bottled gourd, fresh fenugreek leaves, and spices. It is a healthy winter sabzi that can be served with phulka or paratha (vegan, can be made gluten-free).
5 from 1 vote

Lauki Methi Sabzi Recipe (Bottle Gourd and Fenugreek Leave Stir Fry)

Lauki Methi Sabzi is a quick and easy Indian-style stir fry prepared using bottled gourd, fresh fenugreek leaves, and spices. It is a healthy winter sabzi that can be served with phulka or paratha.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 people

Ingredients 

  • 300 grams lauki (bottle gourd) (peeled and cut into ½ inch cubes)
  • 4 tablespoons mustard oil (or any other cooking oil)
  • ½ teaspoon brown mustard seeds
  • 1 teaspoon cumin seeds
  • ¼ teaspoon asafetida (hing)
  • 1 teaspoon fennel seeds (saunf)
  • 1 teaspoon carom seeds (ajwain)
  • 2 teaspoons chopped ginger
  • 2 teaspoons chopped garlic
  • ½ cup chopped onions
  • ½ cup chopped tomatoes
  • 2 teaspoons chopped green chilies
  • 2 teaspoons coriander powder
  • ½ teaspoon turmeric powder
  • 2 teaspoons Kashmiri red chili powder
  • 1 teaspoon salt (or to taste)
  • 2 cups chopped fresh methi (fenugreek leaves) (packed)
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Instructions 

Fry The Lauki

  • Heat oil in a pan over medium-high heat.
  • Once the oil is hot, add chopped lauki to the pan and cook for 10-12 minutes until the pieces are slightly browned, stirring frequently.
  • Remove the fried lauki to a plate and keep it aside.

Make The Sabji

  • Add mustard seeds, cumin seeds, asafetida, fennel seeds, and carom seeds to the same oil and let them crackle for 3-4 seconds.
  • Add garlic and ginger and fry for 5-6 seconds.
  • Now add onions and cook until they turn slightly brown, stirring frequently.
  • Add tomatoes and green chilies and cook for 2-3 minutes.
  • Add coriander powder, turmeric powder, red chilli powder, and salt, and cook for a minute.
  • Now add chopped methi leaves and fried lauki and cook for 3-4 minutes, stirring frequently.
  • Reduce the heat to low.
  • Add ¼ cup of water to the pan and mix well.
  • Cover the lid and cook for 10-12 minutes or until the lauki is softened. Stir a few times while cooking.
  • Check for salt and add more if needed. Serve hot.

Notes

This sabzi tastes the best when made in mustard oil. You can also use ghee, olive oil, or canola oil to make it.

Nutrition

Calories: 163kcal, Carbohydrates: 8g, Protein: 1g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Sodium: 661mg, Potassium: 204mg, Fiber: 2g, Sugar: 2g, Vitamin A: 342IU, Vitamin C: 6mg, Calcium: 49mg, Iron: 1mg
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