Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, gheeye/ lauki ki sabzi. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Gheeye/ Lauki Ki Sabzi is one of the most popular of current trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is appreciated by millions every day. Gheeye/ Lauki Ki Sabzi is something which I’ve loved my whole life. They are fine and they look fantastic.
Easiest Way to Prepare Gheeye/ Lauki Ki Sabzi
To begin with this recipe, we have to first prepare a few components. You can have gheeye/ lauki ki sabzi using 23 ingredients and 14 steps. Here is how you can achieve it.
Ingredients
The ingredients needed to make Gheeye/ Lauki Ki Sabzi:
Prepare 500 gms Gheeye/ Lauki
Prepare 3-4 Toamtoes
Make ready 3 Green Chillies
Take 1 Inch Ginger
Take 1 Potato (Non-Boiled)
Prepare 1/2 Tea Spoon Oil
Make ready 1 Pinch Hing/ Asafoetida
Make ready 1 Table Spoon Desi Ghee
Prepare Khade Masale/ Panchforon Masala
Take 2 Dried Red Chillies
Get 1/2 Tea Spoon Jeera
Take 1/2 Tea Spoon Methi Dana
Take 1/2 Tea Spoon Sarson
Take 1/2 Tea Spoon Saunf
Prepare 1/2 Tea Spoon Kalaunji
Get Spices
Prepare 1 Tea Spoon Salt
Make ready 1/2 Tea Spoon Haldi Powder
Take 1 Tea Spoon Dhaniya Powder
Make ready 1/2 Tea Spoon Amchoor Powder
Take 1/2 Tea Spoon Laal Mirch Powder
Get 1 Tea Spoon Kashmiri Laal Mirch Powder
Take 1 Tea Spoon Garam Masala
Instructions
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.
As simple as that How to Prepare Gheeye/ Lauki Ki Sabzi
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