Lauki Chana Sabzi Recipe: Delicious curry recipe made with Bottle guard or Opo squash and garbanzo beans or kabuli channa. This lauki chana curry goes very well with roti, phulkas and rice.
Lauki or bottle guard is not something my family is most excited about when it comes to eat it and because of its health benefits I always try to keep it part of our regular meal menu. This Lauki Chana is one of those recipes that I make most often with Lauki or bottle guard at home.
Usually lauki and chana dal is a popular combination as sabzi but I guess this combination of lauki and kabuli chana makes it even tastier. You can even make it with leftover chana curry that also tastes amazingly delicious.
There are some more combinations that I use for making lauki curry more delicious at home. Sometimes I make sukhi lauki, sometimes simple lauki potato sabzi, sometimes, lauki kofta. I even tried it in sambar and also you can knead the chapati dough with lauki. All these lauki combinations tastes better then plain lauki sabzi.
For making this lauki chana curry, I recommend to soak chole or chana at least for 8-10 hours so that they become soft, almost double of its size and can be cooked easily. While making chana lauki sabzi, chana should not be overcooked or turned mushy otherwise sabzi will not taste that good. Also bottle guard or lauki should be chopped in big pieces otherwise it will almost get melted in the sabzi.
Adding lemon juice and green chilly give extra kick to lauki chana curry. If you feel it is too hot for you, just skip green chilly. Serve this yummy curry or sabzi with rice, roti or phulkas.
If you are looking for more everyday recipes you may also like mix veg home style, aloo baingan, bharvan Bhindi, capsicum aloo, stuffed tinda and many more in Curry and Vegetables section of this blog.
Lauki Chana Sabzi Recipe Video:
Lauki Chana Sabzi Recipe Card
- Cumin seeds/ jeera: ½ tsp,
- Pepper corns: 8-10,
- Bayleaf/ Tej patta: 1,
- Sliced onion: ½ cup,
- Sliced tomatoes: 1 cup,
- Garlic cloves: 3-4,
- Ginger: 1 inch,
- Red chilly powder: 1 tsp,
- Turmeric powder/ haldi: ½ tsp,
- Coriander powder/ dhania: 2 tsp,
- Cumin powder/ jeera powder: 1 tsp,
- Chana/ chole/ white chickpeas: ⅔ cup (Soaked overnight),
- Bottle guard/ lauki/ ghia: 2 cups,
- Oil: 2 tbsp,
- Water: 1½ cup,
- Coriander leaves: 2 tbsp,
- Slit green chillies: 2,
- Lemon juice: 1 tbsp
- Wash chana in water and soak it for at least 8-10 hours for overnight.
- When you about to make chana lauki sabji, take the water out of the soaked chana and wash them again.
- Slice the onions and tomatoes and keep them aside.
- Chop lauki or bottle guard in medium to big pieces and keep it aside. Slice ginger in thin circles and peel garlic cloves.
- Now in a pressure cooker take 2 tbsp, of oil and heat it at medium heat.
- Add pepper corns, bay leaf, and cumin seeds. As cumin seeds splatter add onions, garlic and ginger and stir everything nicely.
- Stir onion couple of times and cook it till changes color and becomes soft. Once onions are soft add turmeric powder, red chilly powder, salt, coriander powder and cumin powder. Mix them well and cook for few second. Spices burns very fast so keep an eye and keep stirring it continuously for few seconds.
- Now let’s put chopped tomatoes and cook it till they become soft. It may take few minutes till tomatoes become soft. Saute them in between couple of times to avoid burning.
- Once tomatoes are soft, add soaked chana, Mix it well and add 1½ cups of water.
- Take 2-3 whistles. In my pressure cooker I took 2 whistles at medium flame. Here I want to make sure that chana or chickpeas are almost half cooked and not fully cooked as we are going to cook them with lauki later.
- After 2 whistles switch off the heat and wait till pressure cooker cools down. Once pressure cooker is cold enough open the lid and cook chana and masala for a minutes and smash all the garlic pieces with spatula.
- Now add chopped lauki or bottle guard and give it a nice stir. Increase the heat to medium high, cover the pressure cooker and take one more whistle. After one whistle switch off the heat and let the pressure cooker cool down for some time.
- Once pressure cooker cools down, open it and let the lauki chana sabji boil for few minutes.
- Sabji is ready to serve. Garnish it with chopped coriander leaves, slit green chillies and lemon juice.
- Enjoy this yummy lauki chana sabji with roti, chapati, paratha or rice
2. Make sure chana and lauki are not mushy in this sabji otherwise it won’t taste good.
3. If you are using leftover chana sabzi then put chopped lauki directly in the leftover chana curry and take one whistle.