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We hope you got insight from reading it, now let’s go back to gheeye/ lauki ki sabzi recipe. To cook gheeye/ lauki ki sabzi you need 23 ingredients and 14 steps. Here is how you achieve it.
The ingredients needed to cook Gheeye/ Lauki Ki Sabzi:
- Get 500 gms Gheeye/ Lauki
- You need 3-4 Toamtoes
- Take 3 Green Chillies
- Prepare 1 Inch Ginger
- Take 1 Potato (Non-Boiled)
- Get 1/2 Tea Spoon Oil
- Prepare 1 Pinch Hing/ Asafoetida
- Prepare 1 Table Spoon Desi Ghee
- Prepare Khade Masale/ Panchforon Masala
- Take 2 Dried Red Chillies
- Take 1/2 Tea Spoon Jeera
- Provide 1/2 Tea Spoon Methi Dana
- Provide 1/2 Tea Spoon Sarson
- Prepare 1/2 Tea Spoon Saunf
- Use 1/2 Tea Spoon Kalaunji
- Take Spices
- Provide 1 Tea Spoon Salt
- Prepare 1/2 Tea Spoon Haldi Powder
- Provide 1 Tea Spoon Dhaniya Powder
- Provide 1/2 Tea Spoon Amchoor Powder
- Prepare 1/2 Tea Spoon Laal Mirch Powder
- Prepare 1 Tea Spoon Kashmiri Laal Mirch Powder
- You need 1 Tea Spoon Garam Masala
Instructions to make Gheeye/ Lauki Ki Sabzi:
- Wash Gheeya/ Lauki & Aloo properly, peel off it’s skin & cut them into medium-small size pieces.
- Soak them in water so that they don’t turn into black colour.
- Then Grind Tomatoes, Ginger & Green Chillies finely into purée in a mixer grinder.
- Now take a pressure cooker, add 1/2 Big Spoon Oil in it & keep the gas on medium flame.
- When oil gets heated up, add panchforon masale in it & let them sizzle.
- When they start sizzling, add finely grinded tomato purée in it with 1 Teaspoon Salt so that they start releasing oil quickly.
- 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.
- 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.
- After 6-7 minutes, add 1/2 Cup water in it, close the lid & give 3-4 whistles on medium flame.
- After 3-4 whistles turn off the flame & let the pressure cooker depressurise naturally.
- 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.
- After some time open the lid, crush all aloo & gheeya pieces properly with masher.
- Then pour Desi Ghee tadka on top of it with 1 Teaspoon Garam Masala & mix them properly.
- Your Gheeye/ Lauki Ki Sabzi is ready to be served.
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