Steps to Make Gheeye/ Lauki Ki Sabzi

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, gheeye/ lauki ki sabzi. 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 foods on earth. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. Gheeye/ Lauki Ki Sabzi is something which I have loved my whole life.

Recipe of Gheeye/ Lauki Ki Sabzi

To get started with this particular recipe, we must first prepare a few components. You can have gheeye/ lauki ki sabzi using 23 ingredients and 14 steps. Here is how you cook that.

Ingredients

The ingredients needed to make Gheeye/ Lauki Ki Sabzi:

1. Take 500 gms Gheeye/ Lauki
2. Make ready 3-4 Toamtoes
3. Make ready 3 Green Chillies
4. Make ready 1 Inch Ginger
5. Make ready 1 Potato (Non-Boiled)
6. Take 1/2 Tea Spoon Oil
7. Take 1 Pinch Hing/ Asafoetida
8. Prepare 1 Table Spoon Desi Ghee
9. Take Khade Masale/ Panchforon Masala
10. Get 2 Dried Red Chillies
11. Take 1/2 Tea Spoon Jeera
12. Prepare 1/2 Tea Spoon Methi Dana
13. Take 1/2 Tea Spoon Sarson
14. Take 1/2 Tea Spoon Saunf
15. Take 1/2 Tea Spoon Kalaunji
16. Take Spices
17. Take 1 Tea Spoon Salt
18. Get 1/2 Tea Spoon Haldi Powder
19. Prepare 1 Tea Spoon Dhaniya Powder
20. Take 1/2 Tea Spoon Amchoor Powder
21. Prepare 1/2 Tea Spoon Laal Mirch Powder
22. Make ready 1 Tea Spoon Kashmiri Laal Mirch Powder
23. Take 1 Tea Spoon Garam Masala

Instructions

Instructions to make Gheeye/ Lauki Ki Sabzi:

1. Wash Gheeya/ Lauki & Aloo properly, peel off it’s skin & cut them into medium-small size pieces.
2. Soak them in water so that they don’t turn into black colour.
3. Then Grind Tomatoes, Ginger & Green Chillies finely into purée in a mixer grinder.
4. Now take a pressure cooker, add 1/2 Big Spoon Oil in it & keep the gas on medium flame.
5. When oil gets heated up, add panchforon masale in it & let them sizzle.
6. When they start sizzling, add finely grinded tomato purée in it with 1 Teaspoon Salt so that they start releasing oil quickly.
7. 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.
8. 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.
9. After 6-7 minutes, add 1/2 Cup water in it, close the lid & give 3-4 whistles on medium flame.
10. After 3-4 whistles turn off the flame & let the pressure cooker depressurise naturally.
11. 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.
12. After some time open the lid, crush all aloo & gheeya pieces properly with masher.
13. Then pour Desi Ghee tadka on top of it with 1 Teaspoon Garam Masala & mix them properly.
14. Your Gheeye/ Lauki Ki Sabzi is ready to be served.

As simple as that Easiest Way to Prepare Gheeye/ Lauki Ki Sabzi

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