Lauki Tamatar Ki Sabji Recipe
Lauki Tamatar Ki Sabji is a simple North Indian style curry made using bottle gourd, tomatoes, and mild spices. Make it using my easy recipe.
Here are some more lauki recipes that you may like – Lauki Raita, Lauki Ka Bharta, Lauki Chana Dal, Lauki Methi, Lauki Kofta Curry, and Lauki Halwa.
About Lauki Tamatar Ki Sabji
Lauki = Bottle Gourd and Tamatar = Tomatoes. Lauki tamatar ki sabji is a simple curry made using these two main ingredients and a very few mild spices. This curry is a no-onion and garlic curry that is perfect to serve when you want to eat something light.
This sabji is one of my favorite ways to eat lauki. Serve it with ghee-slathered phulkas or plain parathas and some bhujia on the side for a soul-satisfying meal.
Ingredients
Lauki (Bottle Gourd) – Buy soft, tender lauki for the best-tasting sabji. Choose a small-sized lauki; it has fewer seeds and is tender.
Ghee – This curry is best made in ghee; however, you can use any cooking oil to make it dairy-free.
Spice Powders – I have used coriander powder, turmeric powder, Kashmiri red chili powder, and salt. I sometimes make this sabji without any spice powders. It tastes delicious, too.
Others – You will also need cumin seeds, asafetida (also known as hing), fresh tomatoes, green chilies, fresh coriander leaves (cilantro), and lime juice.
How To Make Tamatar Wali Lauki
Heat 1 tablespoon ghee in a pressure cooker over medium-high heat.
Once the ghee is hot, add 1 teaspoon of cumin seeds and ¼ teaspoon of asafetida, and let them crackle for 2-3 seconds.
Add ½ cup of chopped tomatoes and 1 green chili (slit in half) and cook for 1 minute.
Add ½ teaspoon of coriander powder, ¼ teaspoon of turmeric powder, ½ teaspoon of Kashmiri red chili powder, and 1 teaspoon of salt, and cook for 1 minute.
Note – You can skip adding spices and make the sabji without them for a different taste.
Now add 250 g of peeled and cubed lauki (cut into 1-inch cubes) and mix well.
Add ½ cup of water and close the lid of the cooker.
Pressure cook for 3 whistles on high heat.
Now remove the cooker from the heat and let the pressure release naturally.
Open the lid. Add 1 tablespoon chopped cilantro and 1 teaspoon lime juice, and mix well. Serve hot with roti, paratha, or poori.
Pro Tips By Neha
Don’t overcook, otherwise the lauki will turn mushy.
Add some more water if you like a thinner gravy.
Storage Suggestions
Leftover Lauki Tamatar Sabji can be stored in the refrigerator in an airtight container for up to 2 days. Reheat it in a pan or microwave until nicely hot before serving.
I do not recommend freezing this sabji as the texture of lauki will change once the curry is thawed.
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Lauki Tamatar Ki Sabji Recipe
Ingredients
- 1 tablespoon ghee (or any other cooking oil)
- 1 teaspoon cumin seeds
- ¼ teaspoon asafetida (hing)
- ½ cup chopped tomatoes
- 1 green chili (slit in half)
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- ½ teaspoon Kashmiri red chili powder
- 1 teaspoon salt
- 250 grams peeled and cubed lauki (cut into 1-inch cubes)
- ½ cup water
- 1 tablespoon chopped cilantro
- 1 teaspoon lime juice
Instructions
- Heat ghee in a pressure cooker over medium-high heat.
- Once the ghee is hot, add cumin seeds and asafetida, and let them crackle for 2-3 seconds.
- Add tomatoes and green chili and cook for 1 minute.
- Add coriander powder, turmeric powder, chili powder, and salt, and cook for 1 minute.
- Note – You can skip adding spices and make the sabji without them for a different taste.
- Now add lauki and mix well.
- Add water and close the lid of the cooker.
- Pressure cook for 3 whistles on high heat.
- Now remove the cooker from the heat and let the pressure release naturally.
- Open the lid. Add cilantro and lime juice, and mix well. Serve hot with roti, paratha, or poori.
This is one of my favorite ways to eat lauki. Do try this simple sabji.