on Jan 09, 2024 If you like this recipe, you can also try other methi recipes: Paneer Methi Masala, Gajar Methi, Baingan Methi, Methi Malai Matar, and Kashmiri Methi Chaman. Like most North Indian families, our lunch on most days is dal, dry sabji, kachumber salad, and roti. I try to make new versions of the same vegetable to keep things interesting, and this lauki methi sabji is one of those experiments. It turned out exceptionally delicious and this dry sabji is a great way to include the humble lauki in your diet. And now, with methi leaves and lauki available year-round, you can make this dish anytime you want.
About Lauki Methi
Lauki Methi Sabzi (Bottle Gourd and Fenugreek Leave Stir Fry) is an Indian dry dish prepared using bottle gourd, fenugreek leaves, and spices. It is easy to make and comes together in under 30 minutes using basic pantry ingredients. It is mainly made in winter, as fresh methi leaves used to be available only during the winters a few years back. But as methi is available throughout the year, you can enjoy this simple sabzi anytime. Serve it with roti or paratha for a simple meal. Fenugreek Leaves (Methi) – Use fresh green fenugreek leaves. Avoid wilted or dark-colored ones. You can also use frozen leaves to make this sabji. Spice Powders – Flavor this humble sabzi with basic spice powders such as coriander powder, turmeric powder, and Kashmiri red chili powder. Oil – Lauki methi sabzi tastes best when made in mustard oil, but you can also use ghee, light olive oil, or canola oil. Others – Other ingredients required to make this sabzi are brown mustard seeds, cumin seeds, asafetida (hing), fennel seeds (saunf), carom seeds (ajwain), fresh ginger, garlic, onions, fresh tomatoes, green chilies, and salt.
½ teaspoon brown mustard seeds 1 teaspoon cumin seeds ¼ teaspoon asafetida 1 teaspoon fennel seeds 1 teaspoon carom seeds
2 teaspoon coriander powder ½ teaspoon turmeric powder 2 teaspoon Kashmiri red chilli powder 1 teaspoon salt
Add ¼ cup of water to the pan and mix well. Cover the lid and cook for 10-12 minutes or until the lauki is softened. Stir a few times while cooking.
Batata Bhaji
Lauki Kofta Curry (Bottle Gourd Kofte)
Aloo Posto (Bengali Poppy Seed Potato Fry)
Mooli Ki Sabji (Radish Curry)
