Lauki Korma

Name: Lauki Korma
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 500 g lauki (peeled, deseeded if mature, cut into medium cubes); 2 pcs onion (medium, thinly sliced); 0.5 cup yogurt (plain, whisked); 12 pcs cashews (soaked in warm water for 15 minutes); 1 inch ginger (roughly chopped); 4 pcs garlic (cloves, roughly chopped); 1 pcs green chili (slit); 2 tbsp oil; 1 pcs bay leaf; 2 pcs green cardamom (lightly crushed); 2 pcs cloves; 1 inch cinnamon; 0.5 tsp cumin seeds; 1 tsp coriander powder; 1 pinch cumin powder; 1 pinch turmeric powder; 1 pinch red chili powder; 1 pinch garam masala; 0.5 tsp salt; 1 cup water; 2 tbsp cilantro (chopped, for garnish)

RATING

4.3/5(48)

TASTE SCORE

7/10

Tender bottle gourd simmered in a light, mildly spiced korma gravy with yogurt, nuts, and warm whole spices. This comforting North Indian-style curry is soft, fragrant, and pairs beautifully with roti or jeera rice.

PREP

15m

COOK

30m

SERVES

1 KATORI

155 cal

SERVINGS

METHOD · 7 STEPS

prep · ~15 min
Prep the lauki and soak the cashews.
1.Peel the lauki, remove the soft seeds if needed, and cut it into medium cubes.
2.Soak the cashews in warm water for 15 minutes.
3.Slice the onion and chop the ginger and garlic.
mix · ~3 min
Make the korma paste.
1.Drain the soaked cashews.
2.Blend the cashews with the yogurt, ginger, and garlic to a smooth paste.
3.Keep the paste ready so it goes into the pan quickly.
saute · ~7 min
Cook the whole spices and onion.
1.Heat the oil in a pan over medium heat.
2.Add bay leaf, green cardamom, cloves, cinnamon, and cumin seeds.
3.When the spices smell fragrant, add the onion and green chili.
4.Cook until the onion turns light golden.
TIPKeep the heat medium so the whole spices release flavor without burning.
saute · ~5 min
Add the ground spices and korma paste.
1.Lower the heat and add coriander powder, cumin powder, turmeric powder, and red chili powder.
2.Stir for a few seconds.
3.Add the yogurt-cashew paste and cook, stirring often, until it thickens slightly and smells nutty.
TIPLow heat helps the yogurt stay smooth and prevents splitting.
simmer · ~15 min
Simmer the lauki in the gravy.
1.Add the lauki cubes and salt, then mix well to coat them in the masala.
2.Pour in the water and bring to a gentle simmer.
3.Cover and cook until the lauki is tender but still holds its shape.
garnish · ~3 min
Finish with garam masala and cilantro.
Uncover the pan and simmer for 2 to 3 minutes if the gravy needs to thicken. Stir in the garam masala and garnish with chopped cilantro.
serve
Serve the lauki korma hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
If the lauki is mature, remove the spongy center and seeds so the cubes stay pleasant and not stringy.
2
Blend the yogurt-cashew paste very smooth; any graininess will show in this mild, light korma.
3
Keep the heat low when adding the yogurt mixture and stir continuously to prevent the gravy from splitting.
4
Do not brown the onions too deeply; light golden keeps the korma pale, delicate, and true to style.
5
Cook the lauki only until fork-tender, because overcooking makes it watery and causes the cubes to collapse.
6
If the gravy thins out after simmering, uncover and reduce briefly before adding garam masala for a silkier finish.
7
This curry tastes even better after 30 minutes of resting, when the lauki absorbs the warm spice flavors.