Lauki Sabzi Recipe: Easy Opo curry
Delight in the simplicity and comfort of this classic Lauki Sabzi, a flavorful Indian dish made with tender bottle gourd, aromatic spices, and a hint of garlic and ginger. Perfectly paired with chapati or rice, this wholesome, vegan curry is both nourishing and satisfying—a staple for any weeknight meal.
Ingredients
Lauki curry recipe ingredients:
- 2 tbsp vegetable oil canola oil, avocado oil or olive oil
- 2 bay leaves
- 1 tsp cinnamon powder
- 1 tsp cumin / jeera
- 1 tsp ginger garlic paste
- ½ tsp turmeric fresh minced or powder
- ¾ tsp red chilli powder
- ½ tsp coriander powder
- ¾ tsp salt
- 2 onions finely chopped
- 1½ large tomatoes or 15 small tomatoes chopped
- 450 grams lauki / bottle gourd
- 1 cup water or canned tomatoes
- 2 tsp garam masala
- 2 tbsp fresh coriander chopped
Instructions
How to make Lauki sabzi curry step by step guide
Lauki sabzi recipe on the stovetop:
- Heat Oil and Sauté Spices: In a large sauté pan or wok, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion, 2 bay leaves, a pinch of cinnamon powder, garam masala seasoning, and 1 teaspoon of cumin powder. Cook until the onion softens.
- Add Aromatics: Stir in 1 teaspoon of ginger-garlic paste and sauté until it turns golden brown.
- Add Spices: Mix in ½ teaspoon of turmeric, ¾ teaspoon of chili powder, ½ teaspoon of coriander powder, and ¾ teaspoon of salt. Cook on low heat until the spices become aromatic.
- Cook Lauki and Tomatoes: Add the chopped tomatoes and 450 grams of diced lauki (Chinese long squash). Sauté on high heat for 2-3 minutes.
- Simmer: Pour in 1 cup of water or canned diced tomatoes and stir well. Cover the pan and let it simmer for 20 minutes on medium heat, or until the lauki is fully cooked.
- Adjust Consistency: If needed, adjust the consistency by adding more water.
- Garnish: Garnish with chopped coriander and mix well.
- Serve: Enjoy your Lauki Sabzi with chapati or rice.
Instant Pot Lauki Sabzi
- Prepare the Instant Pot: Set your Instant Pot to “Sauté” mode and heat 2 tablespoons of vegetable oil.
- Sauté Spices: Once the oil is hot, add the chopped onion, 2 bay leaves, a pinch of cinnamon powder, garam masala seasoning, and 1 teaspoon of cumin powder. Sauté until the onion softens.
- Add Aromatics: Stir in 1 teaspoon of ginger-garlic paste and sauté until it turns golden brown.
- Add Spices: Mix in ½ teaspoon of turmeric, ¾ teaspoon of chili powder, ½ teaspoon of coriander powder, and ¾ teaspoon of salt. Sauté for a minute until the spices are fragrant.
- Add Lauki and Tomatoes: Add the chopped tomatoes and 450 grams of diced lauki (Chinese long squash). Sauté for 2-3 minutes.
- Pressure Cook: Add 1 cup of water or canned diced tomatoes and mix well. Cancel the “Sauté” mode, close the lid, and set the Instant Pot to “Pressure Cook” or “Manual” mode on high pressure for 5 minutes.
- Natural Release: Once the cooking time is up, allow the pressure to release naturally for 10 minutes, then do a quick release for any remaining pressure.
- Garnish and Serve: Open the lid, stir in chopped coriander, and adjust the consistency if needed by adding more water. Serve the Lauki Sabzi with chapati or rice.
Crockpot (Slow Cooker) Lauki Sabzi
- Sauté Spices: In a skillet, heat 2 tablespoons of vegetable oil over medium heat. Add the chopped onion, 2 bay leaves, a pinch of cinnamon powder, garam masala seasoning, and 1 teaspoon of cumin powder. Cook until the onion softens.
- Add Aromatics: Stir in 1 teaspoon of ginger-garlic paste and sauté until it turns golden brown.
- Add Spices: Mix in ½ teaspoon of turmeric, ¾ teaspoon of chili powder, ½ teaspoon of coriander powder, and ¾ teaspoon of salt. Sauté for a minute until the spices become fragrant.
- Transfer to Crockpot: Transfer the sautéed mixture to the Crockpot.
- Add Lauki and Tomatoes: Add the chopped tomatoes and 450 grams of diced lauki (Chinese long squash) to the Crockpot. Pour in 1 cup of water or canned diced tomatoes and mix everything well.
- Cook on Low or High: Cover the Crockpot and cook on low for 6-7 hours or on high for 3-4 hours, until the lauki is tender and fully cooked.
- Garnish and Serve: Once cooked, stir in chopped coriander, adjust the consistency by adding more water if needed, and serve the Lauki Sabzi with chapati or rice.