How to make Kashmiri Lauki -

The simple lauki cooked in the Kashmiri way.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bottle gourd (lauki/doodhi) (लौकी / दूधी), Yogurt (दही)

Cuisine : Kashmiri

Course : Main Course Vegetarian

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

advertisement

For more recipes related to Kashmiri Lauki checkout Lauki Aloo Matar, Bharwan Lauki with Kadhi, Lauki Kiwi Masala, Lauki aur Wadiyon ki Sabzi . You can also find more Main Course Vegetarian recipes like Quinoa Upma with Mushrooms Bharwan Lauki with Kadhi Batata Humman Bhindi Basar

Kashmiri Lauki

Kashmiri Lauki Recipe Card

Print

Kashmiri food carries with it a delicious nip of all things hot and spicy.  It is a rich tapestry of Indian, Iranian, Afghani and Central Asian styles of cooking. 
Kashmiri cuisine has some vantage ingredients: that is dry ginger, fennel, red chillies, curds and mustard oil. Even though it is dominated by non-vegetarian fare, the vegetarian delicacies manage to carve a niche for themselves.  One of the typical ingredients in a lot of Kashmiri delicacies is the Kashmiri ver which is a doughnut-shaped cake of ground spices with a strong and pungent aroma. And yes how can one forget the scent of saffron, which forms an important part of this cuisine. 
Riffling through the books of history one discovers that it was the invasion by Timur in 15th century that left a legacy of Kashmiri cuisine. With time there was an influx of skilled workers as also cooks from Samarkand whose descendants came to be known as Wazas or the master chefs of Kashmir. Wazwan is a unique concept in the world of Kashmiri cooking. Other influences are that of the Muslim and Rajput styles of cooking. A fantastic blend of all these is witnessed in the ultimate formal Muslim banquet called the Wazwan.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kashmiri Lauki Recipe

  • Bottle gourd (lauki/doodhi) peeled and cut into 1/2 inch cubes 550 grams

  • Yogurt whisked 1 cup

  • Salt to taste

  • Gram flour (besan) 1 tablespoon

  • Fennel seed (saunf) powder 1 teaspoon

  • Red chilli powder 1 teaspoon

  • Oil 2 tablespoons

  • Asafoetida 1/4 teaspoon

  • Cumin seeds 1 teaspoon

  • Garam masala powder 1/2 teaspoon

Method

Step 1

Combine yogurt, salt, gram flour, fennel powder and red chilli powder in a bowl.

Step 2

Whisk well and add two cups of water. Mix well.

Step 3

Heat oil in a non-stick pan and add asafoetida and cumin seeds and when the seeds change colour, add bottle gourd and sauté for four to five minutes.

Step 4

Add yogurt mixture and mix well, cover and cook for eight to ten minutes.

Step 5

Add garam masala powder and mix well. Serve hot.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.