GARLIC LAUKI SOUP WITH PANEER

Name: Garlic Lauki Soup with Paneer
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cups bottle gourd (lauki), chopped; 2 cups water (for pressure cooking) + 1 cup water (later); 4 garlic cloves, peeled; 1 medium onion, sliced; 4 tbsp coriander leaves, chopped; 20 g paneer, chopped; 1 1/2 tsp butter (1/2 tsp for paneer, 1 tsp for seeds); 1 tbsp pumpkin seeds; 1/2 tsp crushed black pepper; Salt to taste; 2 pinches red chilli flakes

🥣 Bottle Gourd Garlic Soup Gets a Paneer Power Boost

Bottle Gourd Garlic Soup with Paneer & Pumpkin Seeds is the perfect cozy bowl to brighten up your day. The smooth blend of bottle gourd, onion, garlic, and coriander creates a rich, nourishing base. Topped with buttery fried paneer, crunchy roasted pumpkin seeds, and a hint of chilli flakes, this soup balances comfort with flavor. A healthy yet indulgent recipe that’s ideal for dinner or a light evening snack.

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Healthy bottle gourd garlic soup with coriander, paneer toppings, pumpkin seeds, and spices, served warm in a cozy soup bowl.

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Pumpkin Seed Crunch Magic in Every Spoon

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Always use fresh tender bottle gourd for a smoother texture.

Pressure cooking enhances flavor and saves time.

Blend the soup while slightly warm for a creamy finish.

Fry paneer in butter until golden to avoid sogginess.

Dry roast pumpkin seeds for extra crunch and aroma.

Adjust pepper and chilli flakes to suit your spice level.

Step-by-Step Recipe : Paneer & Pumpkin Seeds: Trick or Treat?

Preparation Time : 15 min Cooking Time : 20 min Total Time : 35 min Servings : 3

PERSONAL NOTE

This Cowpea Beans Fry with Sesame Masala takes me back to childhood meals where the aroma of roasted sesame filled our kitchen. My mother often made this dish, and I loved how the nutty masala clung to each bean, adding crunch and spice. Now it’s my go-to comfort food on busy days—quick to make, healthy, and satisfying. A squeeze of lemon and fresh coriander make it taste like home, carrying forward a simple family tradition with every bite.

INGREDIENTS

Bottle gourd – 2 cups, chopped
Water – 3 cups (2 for pressure cooking + 1 later)
Garlic – 4 cloves, peeled
Onion – 1 medium, sliced
Coriander leaves – 4 tbsp, chopped
Paneer – 20 gms, chopped
Butter – 1 ½ tsp (½ tsp for paneer, 1 tsp for pumpkin seeds)
Pumpkin seeds – 1 tbsp
Salt – to taste
Black pepper – ½ tsp, crushed
Red chilli flakes – 2 pinches

Delicious greenish bottle gourd garlic soup blended smooth, garnished with paneer, seeds, and red chilli flakes for added flavor.

PREPARATION STEPS

Cook the base:
- In a pressure cooker, add 2 cups chopped bottle gourd, 2 cups water, garlic cloves, sliced onion, and coriander leaves.
- Pressure cook for 3 whistles.
- Let it cool, then grind into a fine paste.
Make the soup:
- Transfer the paste to a pan and cook for 5 minutes.
- Add 1 cup water, boil for 3 minutes.
- Season with salt and crushed black pepper. Boil for 1 minute more.
Prepare toppings:
- In a small pan, heat ½ tsp butter and sauté chopped paneer until golden. Keep aside.
- In the same pan, roast pumpkin seeds with 1 tsp butter.
Assemble & Serve:
- Pour the hot soup into serving bowls.
- Add fried paneer cubes and roasted pumpkin seeds on top.
- Sprinkle red chilli flakes.
- Serve hot and enjoy!