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Super Easy Way to Cooking Best Gheeye/ Lauki Ki Sabzi

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Gheeye/ Lauki Ki Sabzi

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Below are the ingridients that are required to produce a tasty Gheeye/ Lauki Ki Sabzi:

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

Ready with the ingridients? Below are the instructions on serving 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..

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