How to make Lauki Aloo Matar -
Lauki can be tasty too - cook it with potatoes and green peas and enjoy the unique taste
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Bottle gourd (lauki/doodhi) (लौकी / दूधी), Potatoes (आलू)
Cuisine : Indian
Course : Main Course Vegetarian
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For more recipes related to Lauki Aloo Matar checkout Bharwan Lauki with Kadhi, Lauki Kiwi Masala, Lauki aur Wadiyon ki Sabzi, Doodhi Bhopda Bhaji . You can also find more Main Course Vegetarian recipes like Mixed Vegetables With Five Spice Tempering Aloo Gobhi Adraki Three Beans Curry Paneer Makhanwala - SK Khazana
Lauki Aloo Matar Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 21-25 minutes
Serve :
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Lauki Aloo Matar Recipe
Bottle gourd (lauki/doodhi) cut into medium cubes 1
Potatoes cut into medium cubes 2 large
Green peas 1 cup
Oil 2 teaspoon
Cumin seeds 1/2 teaspoon
Onions grated 2 medium
Ginger paste 2 teaspoons
Coriander powder 1 tablespoon
Cumin powder 1/2 tablespoon
Tomato puree 1 cup
Turmeric powder 1 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Heat oil in a pressure cooker, add cumin seeds and onions and sauté till lightly browned.
Step 2
Add ginger paste and ¼ cup water, mix well and cook till dry.
Step 3
Add coriander powder, cumin powder and tomato puree and mix well. Add turmeric powder and mix. Add red chilli powder, potatoes, bottle gourd and ½ cup water and mix.
Step 4
Add green peas, salt and coriander leaves. Mix well, put the lid on and cook till 2-3 whistles.
Step 5
Open the lid when the pressure reduces completely and serve hot.
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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.
