How to make Lazeez Lauki -

Bottle gourd cooked in a rich cashewnut and mawa gravy

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Bottle gourd, Fresh Coriander leaves (ताज़ा हरा धनिया)

Cuisine : Indian

Course : Main Course Vegetarian

Lazeez Lauki

Lazeez Lauki 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 : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Lazeez Lauki Recipe

  • Bottle gourd 1 medium

  • Fresh Coriander leaves to taste

  • Onions 2 medium

  • Fresh coriander leaves 1/2 medium bunch

  • Ghee 1/2 cup

  • Cashewnuts 8

  • Sunflower seeds (charoli/chironji) 1 tablespoon

  • Mawa (khoya) grated 1 cup

  • Yogurt 1 cup

  • Cloves 5

  • Green cardamoms 5

  • Mace 1 blade

  • Poppy seeds (khuskhus/posto) 1 tablespoon

  • Saffron (kesar) a few strands

  • Kewra water 1 tablespoon

  • Red chilli powder 1/4 teaspoon


Step 1

Wash and peel gourd and if it is too long, cut into two and further halve them. Remove the pith with a knife with a thin and long blade or a long spoon. Prick the outside uniformly with a fork. Apply a teaspoon of salt all over and keep aside for fifteen minutes.

Step 2

Peel, wash and thinly slice onions. Clean, wash and chop coriander leaves. Heat two tablespoons of ghee in a pan and fry onions till golden brown. Cool and grind to a paste.

Step 3

In the same pan fry cashewnuts and chironji separately to a pink colour. Chop cashewnuts coarsely. Place in a thick-bottomed pan with khoya and heat gently, stirring continuously, till it turns pinkish. Mix in the fried chironji.

Step 4

Cool and add salt to taste and two tablespoons of yogurt and mix well. Grind cloves, cardamoms and mace to a fine powder. Lightly roast poppy seeds and grind to a paste using one tablespoon of yogurt.

Step 5

Pat dry the gourd and fry in the ghePat dry the gourd and fry in the ghee used earlier. Fry till it is evenly browned all over. Drain well and remove. Fill in the cashewnut mixture in the hollow.

Step 6

In the remaining yogurt mix onion paste, poppy seed paste, spice powder and saffron dissolved in kewra water. Add red chilli powder and salt and blend well.

Step 7

Grease a shallow thick-bottomed pan, spread the yogurt mixture and remaining ghee on it. Put the gourd on this mixture and cover with a lid. Place on low heat and place a live charcoal on top of the lid.

Step 8

Cook for thirty minutes or until done. Garnish with chopped coriander leaves. Carve into round slices and serve hot.

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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 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.