Gheeye/ Lauki Ki Sabzi

Name: Gheeye/ Lauki Ki Sabzi
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 500 gms Gheeye/ Lauki; 3-4 Toamtoes; 3 Green Chillies; 1 Inch Ginger; 1 Potato (Non-Boiled); 1/2 Tea Spoon Oil; 1 Pinch Hing/ Asafoetida; 1 Table Spoon Desi Ghee; 2 Dried Red Chillies; 1/2 Tea Spoon Jeera; 1/2 Tea Spoon Methi Dana; 1/2 Tea Spoon Sarson; 1/2 Tea Spoon Saunf; 1/2 Tea Spoon Kalaunji; 1 Tea Spoon Salt; 1/2 Tea Spoon Haldi Powder; 1 Tea Spoon Dhaniya Powder; 1/2 Tea Spoon Amchoor Powder; 1/2 Tea Spoon Laal Mirch Powder; 1 Tea Spoon Kashmiri Laal Mirch Powder; 1 Tea Spoon Garam Masala

Deepank @Deepank126

New Delhi

Gheeye/ Lauki Ki Sabzi

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Ingredients

3-4 servings

500 gmsGheeye/ Lauki
3-4Toamtoes
3Green Chillies
1 InchGinger
1Potato (Non-Boiled)
1/2 Tea Spoon Oil
1 PinchHing/ Asafoetida
1 Table SpoonDesi Ghee
Khade Masale/ Panchforon Masala
2Dried Red Chillies
1/2 Tea SpoonJeera
1/2 Tea SpoonMethi Dana
1/2 Tea SpoonSarson
1/2 Tea SpoonSaunf
1/2 Tea SpoonKalaunji
Spices
1 Tea SpoonSalt
1/2 Tea SpoonHaldi Powder
1 Tea SpoonDhaniya Powder
1/2 Tea SpoonAmchoor Powder
1/2 Tea SpoonLaal Mirch Powder
1 Tea SpoonKashmiri Laal Mirch Powder
1 Tea SpoonGaram Masala

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Steps

1

Wash Gheeya/ Lauki & Aloo properly, peel off it’s skin & cut them into medium-small size pieces.
2

Soak them in water so that they don’t turn into black colour.
3

Then Grind Tomatoes, Ginger & Green Chillies finely into purée in a mixer grinder.
4

Now take a pressure cooker, add 1/2 Big Spoon Oil in it & keep the gas on medium flame.
5

When oil gets heated up, add panchforon masale in it & let them sizzle.
6

When they start sizzling, add finely grinded tomato purée in it with 1 Teaspoon Salt so that they start releasing oil quickly.
7

After 5-6 minutes, when oil is released from tomatoes, add 1/2 Teaspoon Haldi Powder, 1 Teaspoon Dhaniya Powder, 1/2 Teaspoon Laal Mirch Powder, 1/2 Teaspoon Amchoor Powder & cook them for 2-3 minutes.
8

Now after 2-3 minutes, add medium-small size aloo & gheeya pieces & cook them in mixture for 6-7 minutes so that mixture sticks to all pieces properly.
9

After 6-7 minutes, add 1/2 Cup water in it, close the lid & give 3-4 whistles on medium flame.
10

After 3-4 whistles turn off the flame & let the pressure cooker depressurise naturally.
11

Meanwhile take a tadka pan, add 1 Table Spoon Desi Ghee in it with 1 Pinch Hing & 1 Teaspoon Kashmiri Laal Mirch Powder & mix them.
12

After some time open the lid, crush all aloo & gheeya pieces properly with masher.
13

Then pour Desi Ghee tadka on top of it with 1 Teaspoon Garam Masala & mix them properly.
14

Your Gheeye/ Lauki Ki Sabzi is ready to be served.