Lauki recipe with curd curry | Dahi Wali Lauki | Kashmiri Lauki Ki Sabzi


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Dahi lauki ki sabzi
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Lauki recipe with curd curry | Dahi Wali Lauki | Kashmiri Lauki Ki Sabzi. Lauki Yakhni or can be called as Al Yakhni is a Kashmiri dish from Kashmiri pandit class.This Lauki dish is made without the use of Onion, Garlicor Tomatoes.In Kashmiri language Al means Bottle gourd called as Lauki or even Ghiya in Hindi.The term Yakhni derives it’s meaning from Yakh which means cold .This Lauki curry recipe has its main ingredient Curd with mild spices which makes this Ghiya Sabji very soothing on the stomach specially during the summer months. Whoever tastes this Bottle gourd curry cooked in yogurt falls in love with its flavour specially the mild tanginess of Curd with the aroma of cardamom.

Lauki Yakhni

There are other vegetables that are made in form of Yakhni like Bitter gourd, Brinjal and the most popular is Nadru yakhni made using Lotus stem which is a delicacy of Kashmiri cuisine.

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Dahi lauki ki sabzi

Lauki recipe with curd curry | Dahi Wali Lauki | Kashmiri Lauki Ki Sabzi

Kashmiri style of making Lauki in curd gravy called Al yakhni
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course curry
Cuisine Indian Kashmiri
Servings 4
Calories 90 kcal


  • Bottle gourd / Lauki
  • * Salt to taste / Namak swad anusar
  • * 2-3 tbsp Mustard Oil / Sarso tel
  • * A pinch Asafoetida / Hinge
  • * 2 Bayleaves / Tej patta
  • * 1 inch broken Cinnamon pieces / Dalchini
  • * 1 big black cardamom / Badi elaechi
  • * 3 Cloves / Loung
  • * 1 tsp Cumin / Zeera
  • * 1 cup Curd / Dahi
  • * 1/2 tsp Dry Ginger powder / Saunth
  • * 1 tsp Fennel seed powder / Saunf
  • * 1/2 tsp Garam masala


  • Peel bottle gourd and cut into rectangular pieces.
  • Heat Oil till smoked out.
  • Fry Bottle gourd adding Salt about 1/2 tsp.over medium to high heat.
  • Strain out when the pieces turn a Np it soft and translucent.It will take about 10-15 minutes.
  • Keeping heat low now in remaining Oil add Asafoetida,Bayleaves,Cinnamon sticks,Cloves,crushed black Cardamom and Cumin.
  • Let the spices roast on low for about a minute and then add Curd..
  • Keeping heat on low-medium continue stirring the Curd till it starts boiling.
  • In between add Salt to taste, Dry Ginger powder, Fennel seed powder and Garam masala.
  • After the Curd comes to boil add fried Bottle gourd pieces and 2-3 cups of Water.
  • After gravy comes to boil keeping heat low-medium cover the vessel and let the Bottle gourd cook on low-medium heat for 15 to 20 minutes or till the Bottle gourd pieces turn soft.
  • Best served with Rice..


  • Always use fresh seedless Bottle gourd for good results.

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